Olive Magazine

Vietnamese slaw

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy

Monday lunch is sorted with this Vietnamese slaw. The shredded red cabbage, carrot, mint and peanuts, with zesty lime juice, makes a great accompaniment to cold cuts for a healthy and delicious lunch.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Make this Vietnamese-style coleslaw for a picnic side, then also check out our homemade coleslaw and rainbow slaw.

Ingredients

  • shredded cabbage
  • grated carrot
  • mint leaves
  • crushed peanuts
  • red onion
  • 1 lime, juiced
  • 1 tsp fish sauce
  • 1 tsp sugar
  • quartered hard boiled eggs,

Method

  • STEP 1

    Toss the shredded red cabbage, grated carrot, mint leaves and crushed peanuts with a little red onion. Mix the lime juice with the fish sauce and sugar, pour over and toss well. Add the quartered hard-boiled eggs, and serve with barbecued meats or cold cuts for lunch.

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