- Karen Gay
Vietnamese Style Coleslaw

Ingredients
8 leaves of wombok
1 medium carrot
½ Spanish onion
1 stick of celery
½ bunch Vietnamese mint
ÂĽ bunch English mint
ÂĽ bunch coriander leaves
3 teaspoons of sesame seedsÂ
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.