Mushroom and Cabbage Slaw


A fresh, crisp slaw with an Asian flavour. Serve on its own or with your favourite meats. We love this with a schnitzel meal.

Serves: 8


¼ red cabbage, cored and very thinly sliced
¼ green cabbage, cored and very thinly sliced
1 carrot, peeled and very thinly sliced
250g punnet Meadows salad mushrooms, sliced
2 radishes, very thinly sliced
4 spring onions, thinly sliced
1 cup mung bean sprouts
2 tablespoons sesame seeds, toasted

¼ cup rice wine vinegar
1 teaspoon Dijon mustard
2 tablespoons toasted sesame oil
2 tablespoons light soy sauce
2 tablespoons mirin



Make the dressing. Place all the ingredients in a small bowl and whisk to combine.

Place all the slaw ingredients in a large bowl and toss to combine.

Pour in the dressing and toss well.
Cover and place in the fridge until ready to serve.

Recipe by Kathy Paterson

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