Chinese Coleslaw

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 small carrot, peeled
• 1 small red onion, finely sliced
• 2 teaspoons sea salt
• 1 cup brown rice vinegar
• 1/4 cup brown sugar
• 1 small cucumber, cut in half lengthways
• 1/2 cup finely shredded cabbage
• 2 scallions, trimmed and cut into thin strips
• 1/3 cup mint leaf
• 1/3 cup coriander leaves
• 1/3 cup dill leaves
• 6 cherry tomatoes, cut in half
• 1 tablespoon tamari or 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon brown rice vinegar

Recipe

• 1 using a vegetable peeler, peel carrot, then thinly slice lengthways into ribbons. cut ribbons into thin strips and place in a bowl with half the salt and mix well.
• 2 place onion slices in a separate bowl with the remaining salt and mix well.
• 3 set carrot and onion aside for 1 hour.
• 4 combine the vinegar and sugar in a small saucepan and stir over medium heat until sugar dissolves. simmer, uncovered without stirring for about 10 minutes or until reduced and slightly syrupy. set aside to cool.
• 5 drain the carrot and onion and, using your impeccably clean hands, gently squeeze out any excess liquid. place the carrot and onion in the cooled syrup to pickle them lightly.
• 6 using a vegetable peeler, finely slice cucumber lengthways into ribbons and then cut them into thin strips.
• 7 in a large bowl, combine cucumber, pickled carrot, pickled onion, and all the remaining salad ingredients, using your impeccably clean hands to mix thoroughly.
• 8 to make the dressing, combine all the ingredients in a small bowl. spoon over salad and serve on a platter.