Very simple ingredients of grated carrots, thinly sliced green cabbage, sliced green onions; and coriander and lime juice for garnish. Dressing is made up of soy sauce, clear honey, finely chopped garlic and fresh ginger, I used rice vinegar, sesame oil and olive oil.
Leave the dressed salad to 'rest' for twenty minutes for the flavors to mingle, then tuck in!
Asian-inspired coleslaw from pages 114-115 of Raw Assemblies from River Cottage Veg Every Day
by Hugh Fearnley-Whittingstall:
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Cookbook Countdown has a new website :