Hotels, pubs & restaurants
Healthcare
Education
Contract Catering
Casual Dining
Home Cook
75ml rice wine vinegar
100ml toasted sesame oil
25g Essential Cuisine Aromatic Stock Base
50g fresh mint leaves
50g coriander leaves
400g cucumber, chopped
600g white cabbage, finely shredded
2 red chillies, finely shredded
1. Make the dressing by whisking the rice wine vinegar, sesame oil and Essential Cuisine Aromatic Stock Base together in suitable bowl
2. Add the remaining ingredients and toss to combine
A great pallet cleanser to accompany spicy dishes such as a Rendeng and spiced grilled meats. Garnish with crispy shallots for an extra crunch!