Asian Inspired Coleslaw - Gut Friendly

A gut healthy BBQ favourite

Serves 12

For the dressing

2 tbsp soy sauce

1 tbsp clear runny honey

1 garlic clove, crushed

1 tbsp grated fresh ginger

2 tbsp white wine vinegar

2 tbsp toasted sesame seed oil

2 tbsp olive oil

1-2 fresh limes (to taste)

2 handfuls fresh coriander, chopped

For the coleslaw

1/2 a medium red cabbage

1/2  a medium white cabbage

5 carrots

1 bag of radishes

1 small bunch of spring onions, sliced.

Put all the ingredients for the dressing into a large jar and shake to combine.

Finely shred the cabbage and either spiralise or julienne the carrots. Finely slice the spring onions and halve the radishes. Combine on a large platter.

Give the dressing a last shake and pour over the vegetable mix, gently stirring through to coat evenly. Take care not to mix too hard or the colours may run together.