Dressing

• 60ml soy sauce
• 60ml peanut oil
• 60ml rice wine vinegar
• 1tsp sesame oil
• 1/4 cup sugar/sweetener

Salad

• 1/2 red cabbage shredded
• 1/2 white cabbage shredded
• 1 bunch spring onions finely sliced
• 1/2 bunch celery finely sliced
• 3 carrots finely sliced
• or a bag of pre-made coleslaw from woollies 🙂

Garnish

• 100g toasted slivered almonds
• 1 sprig spring onions sliced
• sesame seeds

1. If making your own salad it’s easiest to do this with a food processor with slicer/shredder attachment
2. Fit the slicer attachment on food processor
3. Cut cabbage into chunks that will fit into the feeder tube of food processor
4. Process both types of cabbage
5. Clean up celery and spring onions
6. Sandwich spring onion pieces in between celery sticks and feed into food processor
7. Switch to shredder and grate the carrots
8. Combine all dressing ingredients in a bowl or jar and whisk together
9. Pour dressing over salad – I like to do it in advance as the salad absorbs all the flavour – I think it gets better with age!
10. Lightly toast slivered almonds and sesame seeds in a frypan, toss over the top with extra spring onions