Vietnamese Style Coleslaw

Ingredients

• 8 leaves of wombok

• 1 medium carrot

• ½ Spanish onion

• 1 stick of celery

• ½ bunch Vietnamese mint

• ¼ bunch English mint

• ¼ bunch coriander leaves

• 3 teaspoons of sesame seeds 

Dressing

• 2 tablespoons light olive oil

• 1 tablespoon of Fish sauce

• 1 tablespoons rice wine vinegar

• ½ green banana chilli finely chopped

• Juice of 1 lime (approx 1 tablespoon)

• 1 teaspoon muscovado sugar

Method To prepare the salad

• Slice/shred the wombok

• Grate the carrot

• Slice the Spanish onion

• Thinly slice the celery on a slight angle

• Pick the herbs from their stems and pull into pieces roughly the size of a 5 cent coin.

• Put all ingredients into a large mixing bowl and pour the dressing over the top, mix until all of the ingredients are coated. Allow to macerate for 30 mins before serving.

To make the dressing

• Measure all of the ingredients into a glass jar, tightly secure the lid and shake vigorously

Notes : This salad makes a delicious meal with shredded chicken, grilled fish or tofu.