Just made Pete Evans Easy Thai Coleslaw for our Dinner Guests tonight. I found it when I was wading through old Christmas menus looking for inspiration. The mint and coriander were a delightful surprise and the light fresh dressing made a lovely change from our usual mayo sodden veggies I usually produce.
I will definitely be doing this again over Christmas and New Year. If you make a large batch and only dress the bowl full you are using the rest will last in the fridge for days. Pop a folded paper towel sheet under the extras in an airtight container, this will absorb any moisture. If you don't like the full on flavour of whole coriander leaves (I think they call it cilantro in the US of A and Me-eecko) you can always pop a 1/4 tspn of powdered coriander in the dressing, then you will get the flavour without it being overbearing.
Yum!
Easy Thai Coleslaw
Combine
1/2 Savoy cabbage - shredded (I used ordinary)
1/4 purple cabbage - shredded
4 lebanese cucumbers, sliced lengthways, seeded and sliced thinly
1 large or two small carrots peeled and grated
1 bunch each picked and washed mint and coriander leaves
1 tablespoon each white and black sesame seeds toasted (dry roast in hot pan with no oil till they start to go golden)
Toss with Dressing
Dressing:-
whisk together
1/2 cup grape seed oil
1 tablespoon sesame oil
2 1/2 tablespoons light soy sauce
1 1/2 tablespoons honey
1 tablespoon mirin (Mirin is sometimes called Rice Wine and is made from glutenous rice, with a low alcohol level but quite a high level of sugar, I used sherry instead and cooked my dressing to get rid of the alcohol. We usually have it for when we cook sushi rice, but were all out)
1 lemon, juiced
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