So, I love a good coleslaw.
Key word there being GOOD.
There is nothing that turns me off more than wilted vegetables coated in thick mayonnaise calling itself coleslaw.
This slaw recipe is so good. It’s fresh and zingy and has such a delicious crunch.
Using Chinese Cabbage means that this slaw stays crisp and crunchy and has a light peppery kick.
You could use your standard cabbage with no problems though.
And I get it, I know that micro greens are wanky and pretentious, but this is FANCY slaw, remember? The micro greens not only look beautiful, but they add their own unique flavour to the slaw.
Coriander haters can leave it out (much as that pains me to say) but the rest of us will adore the way it combines with the lime in the dressing.
Most importantly, don’t dress this slaw until you are ready to eat it or it will become soggy…and then it would be Sad Slaw.
You know what I want you to do.
Make it. Post it. Tag me.