This is a delicious twist on your stock standard coleslaw! We have found a blue cheese salad dressing that I couldn’t resist using for this Wombok Vege Coleslaw recipe.
Wombok Vege Coleslaw
Crisp wombok cabbage salad with fresh vegetables — light, refreshing, and perfect as a side dish.
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
10
minutesCalories
300
kcalTotal time
25
minutes
Cook Mode
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Ingredients
1/2 Chinese cabbage-wombok
0.25 cup Parsley
2 Shallots
1 Spanish onion
1 Zucchini
2 Corn cobs
8 Button mushrooms
1 tbsp Garlic
1 tbsp Butter
1/2 cups Blue cheese salad dressing
Directions
- Thinly slice wombok, shallots and parsley and toss together in a bowl. Add dressing and toss again until mixed through. Set aside.
- Thinly slice mushrooms and onion. Dice zucchini and cut corn off the cob.
- Heat large frypan over high heat, add butter, garlic, mushrooms, onion, zucchini, and corn keep moving vegetables around frypan for 5 minutes until they start to brown. If you don’t have a large frypan you will need to do this in two batches so the vegetables brown and not stew in too much juice from the mushrooms and zucchini.
- Spoon a heaped serve of wombok coleslaw on your plate and follow with a heaped serving of vegetables, garnish with a sprig of parsley and even drizzle a little more blue cheese dressing over the vegetables.
- Serve immediately
Notes
- Wombok Vege Coleslaw is not suitable for freezing or storing, it is best served immediately.
- If you can’t find a blue cheese dressing (we found ours at a local fruit & vege shop) then heat 125 grams of blue cheese until just runny (45 seconds in the microwave) and add to 1/2 cup whole egg mayonnaise and 2 tablespoons crushed walnuts.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…