- 1 bunch green onions, trimmed and sliced
- 4 carrots, peeled
- 1 small green cabbage
- 2 tbsp white wine vinegar or rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp clear honey
- 1 tbsp finely chopped ginger
- 1 clove garlic, finely chopped
- Handful cilantro, coarsely torn
- Freshly squeezed lime juice
1 Put the sliced green onions into a large bowl.
2 Cut the carrots into a fine julienne with a mandolin or grate them coarsely and add to the bowl.
3 Remove any blemished leaves from the cabbage, then quarter and cut away the core. Shred the leaves as finely as you can and combine them with the green onions and carrots.
4 For the dressing, whisk together the vinegar through garlic, making sure the honey dissolves. Pour the dressing over the vegetables and toss thoroughly. Leave for 10 to 20 minutes to soften and “relax.”
5 Serve the coleslaw scattered with the cilantro and sprinkled with the lime juice.
Serves 6 to 8
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Excerpted from River Cottage Veg 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. Recipes Copyright © 2013 Hugh Fearnley-Whittingstall, Photography copyright © 2013 Simon Wheeler. Excerpted by permission of Appetite by Random House, Canada. All rights reserved.