• Karen Gay

Vietnamese Style Coleslaw


  • 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 


  • 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.

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