|
![]() | 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
[Top] [Home] [Back to Recipe Index] [Menu Ideas] [The Quick Fix]