Cabbage cut into triangles / squares – 1 head of 600 grams
Carrots cut into Roundels / half-moons – 1 cup
Sweet Corn whole kernels – 1 cup
Spring Onions sliced – 1 cup
Salt – 1 tsp
Dressing & Garnish:
Del Monte ZINGO – ¾ cup / to taste
Sesame Oil – 1 tbsp
Light Soy Sauce (naturally brewed) – 1 tbsp
Fresh Coriander leaves – handful
Black & White Sesame Seeds toasted – 1 tbsp
Method
Mix & toss all the above ingredients (except dressing & garnish) in a large bowl. Leave it in the refrigerator for an hour or until cabbage starts to look wilted.
Squeeze it to remove excess water out of salad.
Prepare a dressing by whisking Del Monte Zingo, sesame oil and soy sauce together and mix it well with the salad.
Serve chilled sprinkled with little toasted sesame seeds & few fresh coriander leaves.
