|
| 1/4 rice wine vinegar | |
| 2 teaspoons toasted sesame oil | |
| 2 teaspoons lime juice | |
| 1 tablespoon honey | |
| 1 1/2 tablespoons finely grated fresh ginger root | |
| 1/4 teaspoon cayenne pepper (This will give it a real kick. Use less for a milder salad) | |
| 2 tablespoons sesame seeds | |
| 2 carrots | |
| 1/3 head of red cabbage (looks purple, doesn't it?) | |
| 1 yellow capsicum | |
| 1 red capsicum | |
| 1/2 red onion | |
| 1 cup coriander leaves |
| Put vinegar, oil, juice, honey, ginger and cayenne in a glass jar with lid. Seal, shake and set aside | |
| Toast sesame seeds in a dry pan for a few minutes until lightly browned | |
| Put carrot, cabbage, capsicums and onion through food processor, making fine slices. | |
| Toss sliced ingredients with coriander | |
| Toss with dressing, sprinkle with sesamse seeds, and serve immediately. |
Great for a barbecue with a difference.
[Submitted by DC]
I found this recipe at Cookings: https://members.tripod.com/cookings_oz
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