Thai Sesame Lemongrass Mint Slaw

Combine the tangy flavour of our Lemongrass Mint White Balsamic with Persian Lime Oil and Sesame oil and you have a Thai flavour explosion that's hard to beat. This will change your opinion of coleslaw- guaranteed!

3 cups green cabbage, shredded

3 cups red cabbage, shredded

1 cup carrots, grated

1 red bell pepper, diced

1 yellow bell pepper, diced

½ long English cucumber, diced

5 tbsp Olive the Best Lemongrass Mint White Balsamic

2 ½ tbsp Olive the Best Japanese Toasted Sesame Oil

2 ½ tbsp Olive the Best Persian Lime Olive Oil

1 ½ tbsp lime juice, freshly squeezed

1 ½ tbsp maple syrup

1 cup sesame seeds or cashews

¾ cup mango or pineapple, diced

sea salt

Cut each cabbage head in half. After cutting the tough, centre section, make thin slices in one direction then the other so you have bite-sized pieces. Or use a food processor / mandoline if you have one.

Dice bell peppers, mango (or pineapple) and shred carrot. Mix together in a large bowl with the cabbage.

Mix together Lemongrass Mint Balsamic, Japanese Toasted Sesame Oil, Persian Lime Olive Oil, lime juice and maple syrup.

Add a little sea salt as you like and toss until coated.

Add the toasted salted sesame seeds or cashews before serving.

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Thai Sesame Lemongrass Mint Slaw