1 Baby gem or small cos lettuce, washed and patted dry
1 packet coleslaw mix
1 fennel bulb, very thinly sliced
2 ripe mangoes, peeled, stoned and sliced
Sesame seeds, to garnish
Fresh coriander, to garnish
For the Sesame dressing:
250 ml (1 cup) vegetable oil
60 ml (¼ cup) apple cider
80 ml (⅓ cup) soya sauce
45 ml (3 tbsp) sesame oil
15 ml (1 tbsp) honey
2 cloves garlic, crushed
2 cm ginger, peeled and grated
30 ml (2 tbsp) lemon juice
125 ml (½ cup) tahini
Description
Method:
Start by making the dressing, place all the ingredients in a jar with a screw top lid and shake vigorously to combine.
Carefully break the lettuce leaves into individual cups.
Toss the coleslaw with the fennel and half the mango. Drizzle over a couple of spoonfuls of the dressing. Spoon onto the lettuce cups and arrange mango slices on top.
Place the remaining dressing in a bowl.
Garnish with sesame seeds and fresh coriander. Serve immediately with the extra dressing on the side.
