Mushroom and cabbage slaw
A fresh, crisp mushroom and cabbage slaw with an Asian flavour. Serve on its own or with your favourite meats. We love this with a schnitzel meal.
Ingredients
- ¼ red cabbage cored and very thinly sliced
- ¼ green cabbage cored and very thinly sliced
- 1 carrot peeled and very thinly sliced
- 250 g mushrooms sliced
- 2 radishes very thinly sliced
- 4 spring onions thinly sliced
- 1 cup mung bean sprouts
- 2 tbsp sesame seeds toasted
Dressing
- ¼ cup rice wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp toasted sesame oil
- 2 tbsp light soy sauce
- 2 tbsp mirin
Instructions
- 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.
Notes
Recipe by Kathy Paterson
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