This is Mary Berry’s Asian Coldslaw recipe – so she is not all sponge cakes and comfort food! I gave this to my family last week and they all devoured it! We ate it with some roasted salmon fillets, but I have also eaten it on its own (on my own!) as it is so delicious.
MARY BERRY’S ASIAN COLDSLAW
Ingredients serves 6
350g white cabbage, finely shredded
1 large carrot, cut into matchsticks
200g red radishes, thinly sliced
6 spring onions, sliced
1 bunch of coriander, roughly chopped
50g sesame seeds, toasted
salt and freshly ground pepper
For the dressing:
2 tbsp Dijon mustard
3 tbsp white wine vinegar
4 tbsp sweet chilli sauce
4 tbsp olive oil
2 tbsp sesame oil
1 tsp sugar
How to prepare
Place the cabbage, carrot, radishes, spring onions and chopped coriander in a large bowl and season with salt and pepper.
Mix the dressing ingredients together in a small bowl and pour over the salad. Toss together so that the vegetables are well coated in the dressing and leave in the fridge for a few hours or preferably overnight.
Arrange in a bowl or on a platter and scatter with the roasted sesame seeds to serve.