Ingredients
1 cabbage (½ green & ½ purple)
1 carrot
1 bunch coriander, ½ cup after chopped
1 spring onion
1 orange capsicum, chopped
DRESSING:--
¾ cup SIDS RASPBERRY VINEGAR
2 tbsp sesame oil (roasted)
2 tbsp toasted white sesame seeds
SIDS SALT & PEPPER to taste
Directions
Make the Dressing:-
In a large bowl, combine SIDS RASPBERRY VINEGAR, sesame oil, SIDS SALT & PEPPER, and sesame seeds. Whisk well to combine.
Prepare the Salad:-
Peel and julienne the carrot and cut in half if necessary.
Chop coriander into 1 cm pieces and finely chop the spring onions.
Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices. Wash under cold water and drain completely. (use a salad spinner – works wonderfully)
Add all vegetables in the bowl with the dressing. Toss everything and refrigerate for 30 minutes before serving.
To Store:-
You can keep the salad in the refrigerator for up to 24 hours. I don't recommend making this dish ahead. (1-2 hours is okay, but not a day before)
Enjoy it soon while crunchy and fresh.
