Asian Coleslaw

by - https://thebatchlady.com/r/4887/

This is a variation on a classic coleslaw. Lovely as a BBQ side or in sandwiches and wraps. This recipe shows you how to make coleslaw bags which you keep in the freezer and grab out as much as you need when you fancy it.

Prep Time
Total Time
Difficulty
Beginner
Cuisine
Various
Servings
4

Nutrition (per serving)

Calories
156kcal
Fat
0.8g
Sat. Fat
0.1g
Carbs
37.2g
Sugars
20.2g
Fibre
9.1g
Protein
5.3g
Salt
401mg
Ingredients
Serves

Ingredients

For the coleslaw bag

  • Shredded carrot
    200 g
  • onion
    1 piece
  • Red cabbage
    1 head

For the coleslaw

  • carrot, onion, cabbage mix
    2.5 cups
  • Rice vinegar
    1 tbsp
  • soy sauce
    1 tablespoon
  • runny honey
    1 tbsp
  • Frozen chopped garlic
    1 tsp
  • lime
    1 piece
  • chopped frozen chilli
    1 tsp
  • coriander
    1 handful

Method

For the coleslaw bag

  1. Finely slice your onion and cabbage and add to a large freezer bag. Add in your shredded carrot and mix. Place the freezer bag in the freezer.

  2. To make the coleslaw

    Remove 2 1/2 cups of the frozen shredded veggies and defrost over a sieve. Once defrosted, squeeze out as much liquid as you can.

    Add your defrosted cabbage mix to a mixing bowl. Add all of the sauce ingredients and stir everything together and then serve!

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