This fresh, herby, crunchy coleslaw is an ideal accompaniment to contrast the richness and flavour of the Slow Cooked Master-Stock Beef Short Ribs. It also is a great salad for a barbecue.

serves 4

½ small wombok (Chinese cabbage), cut crossways into 5mm wide slices

150g carrots, sliced into fine strips

3 spring onions, sliced into fine strips

1 red chilli, thinly sliced

½ cup mint leaves 

½ cup coriander leaves 

½ cup watercress leaves

¼ cup flower and shoot tips from Chinese broccoli, optional


¼ cup olive oil

¼ cup lime juice

1 tablespoon soy sauce

3 teaspoons brown or palm sugar, grated 

Place all dressing ingredients in a screw top jar.  Shake well until sugar has dissolved.  Set aside.

Place all coleslaw ingredients in a large bowl and gently toss to combine.  

When ready to serve, pour over dressing and gently toss to coat in dressing.  Serve immediately.

Note: The salt seasoning pictured is a combination of ½ teaspoon ground five spice mixed with ½ tablespoon sea salt.

Fiona Hammond © September 2018

Mark Brancatisano