This classic coleslaw from Women’s Weekly is hard to pass up when it’s on the table. This recipe is super-quick – with a prep time of only 15 minutes – so it’s great to whip up if you have some unexpected guests that come to your home during the festive season. The base contains traditional cabbage with green beans, green onions, almonds and noodles and this is then lightly coated with a dressing of vinegar, sugar, soy sauce, sesame oil and extra virgin olive oil. Great for a large gathering as it serves 8 and fabulous paired with meat or seafood.
For more salad ideas, try this classic Greek salad, this tasty green salad or this romanesco, rocket and avocado salad.
Ingredients
Method
Make dressing: place all ingredients in a screw-top jar; shake well.
Combine cabbage, beans and green onion in a large bowl; mix well.
Just before serving, toss through almonds and the dressing. Sprinkle over fried noodles, toss gently.
Tips
If you are transporting this salad, pack the almonds, noodles and dressing separately; toss together just before serving. For a presentation idea, we reserved a couple of the nicer looking outer leaves from the cabbage to line the salad bowl.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
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