About this recipe:This coleslaw is Chinese inspired. It is made by tossing together Chinese leaves, water chestnuts, daikon, apple, carrots and pear in an orange-lime-olive oil dressing. It's delicious and it's vegan friendly!
150g finely chopped Chinese leaves
450g water chestnuts, finely chopped
230g grated daikon radish
2 Granny Smith apples, peeled, cored and grated
2 large carrots, grated
1 firm pear, grated
4 tablespoons finely chopped coriander
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste
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Method Prep:30min › Ready in:30min
Place the cabbage, water chestnuts, daikon, apple, carrot, pear and coriander into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt and pepper. Toss until evenly blended and serve.
If you can get your hands on fresh jicama, use this instead of water chestnuts.
Daikon radishes can be found in Oriental speciality stores.