I have been torturing my family with this salad all summer. We love it, giving it a little chilli just gives it a little more flavour than a normal coleslaw.You can change the cabbage to red or even just the normal white it is just as beautiful.
Make it a few hours in advance so that the flavour goes through nicely
- 1/2 Wombok finely sliced.
- 2 Carrots, peeled into long strips
- 1 Spanish onion, finely sliced
- 1 cloves of garlic, crushed
- 5cm piece ginger grated
- 2 Tbsp Coriander finely sliced
- 1 Chilli finely chopped
- 1 tbsp olive oil
- 1 lemon, Zested and juiced
- 1Tsp fish sauce
- 1 tsp palm Sugar
- 2 Tbsp vinegar
Finely slice the wombok and place in a large mixing bowl, I like to finely slice my carrot with the peeler to give the salad nice strips of carrot, If you peeler doesn’t work that well use the grater and grate it. Finely slice the Spanish onion and place in the bowl with the carrot and wombok.
Add all the other ingredients into a small bowl, mixing together then adding to the wombok. Toss the salad together and then place in a nice salad bowl and place in the fridge until you are ready to serve.
This salad is great made a few hours before you are having dinner so that the flavours go through the Wombok nicely. one of those salads you can even make the night before.