top of page
Chicken Inasal with Quinoa Salad.jpeg

Spicy Korean Coleslaw

Frame (7).png

Total time: 10 minutes

Frame (7).png

Serves 6

Vector (8).png

5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

120g - White cabbage, raw, shredded


120g - Red cabbage, raw, shredded


1 cup - Carrots


1 ¼ cups - Edamame, frozen, thawed


50g - Spring onion, raw, thinly sliced, rinsed


1 dash - Salt


2 tb - Chili flakes


2 tb - Rice vinegar


2 tb - Soy sauce, reduced salt


1 tb - Maple sugar


1 tb - Lemon juice, raw


1 tb - Sesame oil


16g - Sesame seeds, whole, roasted and toasted


1 - Garlic clove, minced

UTENSILS

Chopping board, Knife, Mixing bowl

INSTRUCTIONS

1. Mix the chili flakes, rice vinegar, reduced salt soy sauce, maple sugar, lemon juice, sesame oil, sesame seed and garlic in a bowl. Set aside.


2. Combine the white and red cabbage, carrots, spring onion and edamame in a large bowl.


3. Add the dressing and toss it to coat evenly. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 132g

Frame (8).png

Energy (kcal)

122.6

Group 1629.png

Carbs (g)

6.8

Frame (9).png

Proteins (g)

6.3

Group 1630.png

Fats (g)

6.8

Vector (8).png

Fibre (g)

5.0

bottom of page