Prep Time: 10 min
Cook Time: n/a
Portions: 4 sides
- ½ Head Napa cabbage, shredded
- 3 Green onions, chopped
- ½ red bell pepper, slivered
- ¾ cup shredded carrots
- ¼ cup toasted slivered almond
- ¼ cup chopped cilantro
- 5-6 mint leaves finely chopped
- 150-200 grams green beans, blanched and chopped into 1 inch pieces
- 3 Tbsp neutral oil
- 3 Tbsp soya sauce (not dark)
- 1 Tbsp honey
- 2 Tbsp lime juice
- 2 Tbsp rice wine vinegar
- ½ tsp toasted sesame oil
- 1 clove garlic minced
- ⅛ tsp pepper
- Add all dressing ingredients into a jar with a lid. Shake to combine.
- Add all slaw ingredients to a large bowl, add dressing and toss. You can determine how much dressing to use whether you like it heavily or lightly dressed.
- This salad should be served immediately.
- There will be extra dressing which may be stored in the fridge for 1 week.
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