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Prep Time: 30 minutesServings: 4Author : The Hairy BikersIngredients Remove All · Remove Spices · Remove Staples
½ Chinese cabbage, finely shredded ½ red cabbage finely shredded 1 red onion, peeled, finely chopped 4 spring onions, trimmed, finely sliced at an angle 3 pak choi, cut in half lengthways, finely sliced 150 grams/5 ounces fresh beansprouts 75 grams/3 ounces mangetout, julienned 1 bunch fresh mint leaves 1 bunch fresh coriander, leaves only 75 grams/3 ounces Japanese pickled ginger (available from Asian supermarkets) 125 milliliters/4½fl oz rice wine vinegar 1 tsp sea salt flakes 125 milliliters/4½fl oz extra virgin olive oil 2 limes, juice only 2 tbsp sesame oil 4 tbsp mirin 1 tbsp finely grated fresh ginger
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For the slaw, mix together all the slaw ingredients in large bowl.
Step 2
For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve.