Vietnamese coleslaw | Women's Weekly Food

Name: Vietnamese coleslaw | Women's Weekly Food
Ingredients: 2 carrots (240g), cut into matchsticks; 1/2 green papaya (325g), cut into matchsticks; 6 cups (480g) coarsely shredded wombok; 1 cup each firmly packed fresh mint and coriander (cilantro) leaves (napa cabbage); 1 cup (150g) crushed peanuts, roasted; Lime dressing; 1/4 cup lime juice; 1 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 2 tablespoons grated palm sugar; 2 tablespoons fish sauce; 2 teaspoons peanut oil

www.womensweeklyfood.com.au

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing. Perfect for 8 servings in just 15 minutes!

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

2 carrots (240g), cut into matchsticks
1/2 green papaya (325g), cut into matchsticks
6 cups (480g) coarsely shredded wombok
1 cup each firmly packed fresh mint and coriander (cilantro) leaves (napa cabbage)
1 cup (150g) crushed peanuts, roasted
Lime dressing
1/4 cup lime juice
1 clove garlic, crushed
1 fresh long red chilli, chopped finely
2 tablespoons grated palm sugar
2 tablespoons fish sauce
2 teaspoons peanut oil