Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here’s a readers’ fail-safe recipe for Spicy Asian Coleslaw to add your repertoire. Bon appétit!
Asian Coleslaw with Spicy Soy Sesame Dressing Recipe
“I love this tasty Asian version of a coleslaw – I make it every time I’m tasked with a potluck dish. There’s lots of chopping involved, but if you have a machine that can do that, it’s a doddle.
– Sunita Bett
For the salad:
- 3-4 cups coleslaw (grated carrots, finely sliced green and red cabbage)
- 1 cup precooked frozen edamame (shelled soybeans)
- 1 red onion, thinly sliced (optional)
- 2 small radishes, thinly sliced (optional)
- Spicy soy sesame dressing (see below)
- Slivered almonds
- Toasted sesame seeds
- Shichimi togarashi (Japanese seven-spice blend)
For the dressing:
- ¼ cup light soy sauce
- ½ cup brown sugar
- ¼ cup sesame oil
- 2 tablespoons almond butter (or substitute peanut butter)
- 2 tablespoons apple cider vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame seeds
- 1-2 tablespoons shichimi togarashi or red chilli flakes
- Salt and sugar to taste
1. Put the soybeans in a bowl and cover with boiling water, leave for a few minutes then drain and chill in the refrigerator until ready to use.
2. Make the spicy soy sesame dressing. Adjust seasoning to taste.
3. In a large bowl, mix all the vegetables together with a generous amount of the dressing and chill in the refrigerator until ready to serve.
4. Just before serving, add extra dressing, toasted sesame seeds, almonds and chilli flakes.
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