Name: Vietnamese coleslaw
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 carrots (240g), cut into matchsticks; 1/2 green papaya (325g), cut into matchsticks; 6 cup (480g) coarsely shredded wombok; 1 cup each firmly packed fresh mint and coriander (cilantro) leaves (napa cabbage); 1 cup (150g) crushed peanuts, roasted; Lime dressing; 1/4 cup lime juice; 1 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 2 tablespoon grated palm sugar; 2 tablespoon fish sauce; 2 teaspoon peanut oil

Ingredients

2 carrots (240g), cut into matchsticks

1/2 green papaya (325g), cut into matchsticks

6 cup (480g) coarsely shredded wombok

1 cup each firmly packed fresh mint and coriander (cilantro) leaves (napa cabbage)

1 cup (150g) crushed peanuts, roasted

Lime dressing

1/4 cup lime juice

1 clove garlic, crushed

1 fresh long red chilli, chopped finely

2 tablespoon grated palm sugar

2 tablespoon fish sauce

2 teaspoon peanut oil

Method

1.Place ingredients for lime dressing in screw-top jar; shake well.

2.Place coleslaw ingredients in large bowl with dressing; toss gently to combine, season to taste.

Coleslaw is best dressed just before serving. You need a wombok weighing about 1.2kg (2½ pounds) for this recipe. To save time, use a mandoline (if you have one) to cut the carrots and papaya into matchsticks.
Note

Women's Weekly Food

Ingredients

Method

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