Recipe: Thai ginger slaw

Coleslaw

Extract from The Revive Cafe CookBook3 By Jeremy Dixon, Revive Concepts Ltd. $29.99

INGREDIENTS:
3 cups red cabbage thinly sliced

2 cups white cabbage thinly sliced

2 cups carrots grated (about 1 large)

Thai ginger dressing (see below)

1 cup mung bean sprouts

2 tbsp black sesame seeds

1/2 cup coriander (cilantro) roughly chopped

METHOD:
1.Using a sharp knife or a food processor, slice the cabbage and grate the carrots.
2.Make the dressing.
3.In a bowl combine all ingredients together.

Reserve some of the colourful ingredients so you can add a garnish on top. - Makes 6 X1 cup serves

THAI GINGER DRESSING:

Mix:

2 tbsp ginger puree
2 tbsp lemon juice
1 tbsp lime juice
2 tbsp lemongrass very finely diced
2 tbsp honey
1/2 tsp chilli puree or finely chopped red chillies
1 tsp salt
2 tbsp oil