Cabbage, carrot and cucumber slaw
A healthier version of coleslaw, without the cream and mayo.
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- 1 stick celery (cut into 1cm pieces)
- 1 1/2 tbsp sugar
- 1/3 cup malt vinegar
- 1 carrot (sliced)
- 1 Lebanese cucumber
- 1 1/2 cups cabbage
- 4 green onions
- 1 cup bean sprouts
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 2 tbsp lime juice
- 1/2 cup coriander
- 1/3 cup mint leaves
Blanch 1 stick celery (cut into 1cm pieces) in lightly salted boiling water for 30 seconds. Drain and refresh under cold water. Dissolve 1 1/2 tbsp sugar in 1/3 cup malt vinegar over low heat and simmer until slightly reduced. Set aside to cool, then add 1 carrot (sliced) to vinegar
mix. Using a vegetable peeler, cut
1 Lebanese cucumber into ribbons. Place celery, carrot and cucumber in a bowl with 1 1/2 cups cabbage (shredded), 4 green onions (sliced diagonally) and 1 cup bean sprouts. Combine 2 tbsp soy sauce, 1 tsp fish sauce and 2 tbsp lime juice in
a bowl and pour over vegetables. Add 1/2 cup coriander leaves and
1/3 cup mint leaves and toss gently.
Serve with barbecued sausages.