Asian Slaw with Sesame and Ginger Dressing

Ingredients

• Rice wine vinegar

  2 ½ tbsp or 37g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Maple syrups

  1 ½ tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 clove or 3g

• Shredded Red Cabbage

  Dole

  12 cup or 1.02kg

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Spring Onions

  Fresh - Sainsbury's

  30g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

Directions

1. To create the dressing, mix the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
2. Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl and combine
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated.
4. Taste and adjust any seasonings to your liking.
5. Sprinkle with the toasted sesame seeds and serve immediately
6. Note: If you’re not much of an ‘onion’ fan half the spring onions or scallions in the recipe or omit them completely.