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.
1 tbsp brown rice vinegar
1 tsp maple syrup
½ tsp black pepper
1 tsp sea salt
1 cup carrot, grated
4 cup cabbage, shredded
4 cup shallots, finely sliced
1/3 cup slivered almonds, toasted
½ cup dried wholemeal rice noodles, crushed
Combine the carrots, cabbage, shallots in a bowl. Dry roast the almonds in a small pan until golden.
Delicious served with grilled meat or fish.
Makes 4 servings
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