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Asian-inspired coleslaw

updated

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Ingredients for 1 servings:

  • 1 head of white cabbage
  • 75 ml white wine vinegar
  • 2 tsp salt
  • 2 tbsp sugar, or sweetener or stevia (in appropriate amount)
  • 1 lemon(s) , (juice)
  • 50 ml soy sauce
  • 100 ml soda water
  • 2 tbsp sambal oelek
  • 1 tbsp tomato paste
  • 1 tbsp ginger, grated
  • some rapeseed oil
  • some sesame oil (dark)

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 40 minutes

Finely shred the cabbage. Combine all ingredients (except the oil) for the marinade and pour over the cabbage. After letting it stand for an hour, drizzle a little rapeseed oil over the salad and mix well. Then refrigerate the salad for at least 12 hours. Drizzle a few drops of dark sesame oil over the salad before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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