One of the wonderful things about travel is discovering new recipes and ingredients, and while there's nothing new about coleslaw, this version, courtesy of our wonderful host and friend Nicole, with its crunchy noodles and toasted almonds, lifts the bar on any coleslaw I've ever tasted.
I'm still in search of the same noodles Nicole used which gave the dish it's unique "scrunch factor ", but this version uses noodles available from supermarkets in Australia and comes a close second.
Combine the carrots, cabbage, shallots in a bowl. Dry roast the almonds in a small pan until golden.
Using a rolling pin, grind the dried noodles until they have broken down into small pieces.
Mix the almonds and ground noodles through the cabbage mix.
Combine the olive oil, vinegar, maple syrup and seasoning together and mix through the coleslaw.
Delicious served with grilled meat or fish.
Makes 4 servings
|Prep Time:||20 mins|
|Cooking Time:||4 mins|
|Ready in:||20 mins|
|Dinner, Lunch, Salad, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||2.2 g|
|Total Carbohydrate||8.5 g|
|Total Protein||3.4 g|
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