Chef Jenny Morris whips up a quick and easy coleslaw
Serves 4-6
Ingredients
5 cups thinly shredded purple cabbage
5 purple carrots shredded
1 cup finely grated raw beetroot
1 cup seedless purple grapes halved
1 medium purple onion very thinly sliced
½ cup roughly chopped toasted almonds
Place all the ingredients into a bowl and stir through the dressing, pile onto a serving platter and garnish with the sesame seeds and chives.
The Dressing
¾ good quality mayonnaise
1 tbls wasabi paste
1 tsp sesame oil
1 tbls runny honey
Salt and pepper to taste
Stir all the ingredients together to blend.
Garnish
1 tbls black sesame seeds toasted
2 tbls chopped chives
©Jenny Morris 2017