Vietnamese Coleslaw Salad


  • 1 small carrot, sliced into ribbons with a vegetable peeler
  • ½ cup finely shredded green cabbage (wombok)
  • ½ cup finely shredded red cabbage
  • ½ small yellow capsicum, thinly sliced
  • ½ bean sprouts
  • 2 green onions, thinly sliced
  • ¼ cup coriander/cilantro leaves
  • ¼ cup fresh lime juice
  • 1 clove of garlic, crushed


  1. Place carrot, cabbage, capsicum, sprouts, onion and coriander in a bowl and toss gently to combine.
  2. Whisk together lime juice and garlic and drizzle over the salad to serve.
  3. You can add tofu, egg, fish, chicken or meat to the salad.
  4. Serve with any protein you like



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