Ingredients
1 cabbage (I use ½ green and ½ purple)
1 carrot
1 bunch coriander, (½ cup after chopped)
1 spring onion
½ yellow capsicum, thin sliced
½ orange capsicum, thin sliced
DRESSING:--
½ cup SIDS RASPBERRY VINEGAR
2 tbsp sesame oil (roasted)
2 tbsp toasted white sesame seeds
½ tsp SIDS SALT & PEPPER
Directions
Dressing: In a large bowl, combine SIDS RASPBERRY VINEGAR, sesame oil, salt and sesame seeds. Add SIDS SALT & PEPPER and whisk well to combine until sugar is dissolved.
Salad: Peel and julienne the carrot and cut the length in half if necessary. Chop coriander into 1 cm pieces and finely cut the spring onions.
Remove the core of the cabbage and cut (or shred) the cabbage into thin slices. Wash under cold water and drain completely. (I use the salad spinner – works wonderfully)
Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.
