For evening snacks a nice salad was missing to us, and there in the fridge a half head was white cabbage, I was determined to make a coleslaw. And an Asian slaw for a recipe by Hugh Fearnley-Whittingstall. The result can be seen, because the coleslaw tastes really delicious.
Ingredients: 1/2 red onion 2 carrots 1/2 head of green cabbage (which were about 350 g with me) 2 tablespoons soy sauce 1 tablespoon agave nectar 1 clove garlic 1 tablespoon ginger 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 tablespoons gi olive oil Preparation: Onion and Carrot Peel . Remove the outer leaves and cut the stalk from cabbage. Everything slice finely with a food processor or by hand. For the dressing, peel the ginger gi and grate finely, peel the garlic and chop. Both fill together with soy sauce, agave nectar, rice vinegar, sesame oil and olive oil in a screw-top jar and shake to a dressing. Mix the vegetables with the dressing and let run through a half hour or longer. Source: Hugh Fearnley-Whittingstall: Daily vegetarian, recipe slightly modified
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