My colourful winter coleslaw

Yield 6 portions



  1. Cut the outer cabbage leaves of the crop and wash thoroughly. Slices the cabbage leaves and crop in thin lengthy strips, dip them in ice water to keep fresh and crispy.
  2. Peel the carrots and dice into matchsticks. Add to the ice water.
  3. In a jar add the sesame oil, agave, lime juice, vinegar and salt and give it a good shake.
  4. Toss the drained cabbage and carrots on to a large plate and douse generously with the vinaigrette. 


on by Sandra Slawinski

Recipe by Leeks and High Heels at