Coriander and sesame slaw

Michael Craig

If I'm heading to a barbecue and am asked to take something, I always opt for easy, quick and low-maintenance when preparing them. This slaw takes on a slightly Japanese flavour with sesame oil, plenty of coriander, mung bean sprouts and spring onion. Adding raw garlic to the dressing gives it a real kick - just remember to dress it at your venue so it doesn't go soggy.

Salad

½	Green cabbage (Main)
3	Carrots (Main)
1 bunch	Coriander (Main)
1 cup	Mung bean sprouts
1 bunch	Spring onion, ends removed and finely sliced
½ cup	Toasted peanuts, roughly chopped
1 Tbsp	Sesame seeds, mixture of white and black if you have them (Main)
1 Tbsp	Fried shallots, optional

Dressing

1	Lime, juiced
2 Tbsp	Sesame oil
1 Tbsp	Soy sauce
1 clove	Garlic, crushed
1 Tbsp	Chilli oil, or a decent pinch of chilli flakes
1 Tbsp	Rice wine vinegar
1 pinch	Salt

Directions

1. Whisk all ingredients for the dressing in a jug and taste and adjust as necessary. Set aside.
2. Slice the cabbage using a knife or the slicer blade on your food processor. Grate the carrots.
3. Add all ingredients into a bowl and gently toss to combine. When ready to serve, add dressing, and garnish with extra coriander and peanuts, and the fried shallots if using.

More salad recipes from Delaney

• Raw beetroot and asparagus salad
• Raw fennel and broccoli salad