18 March 2013
Coleslaw with an asian twist
Dry toast the sesame seeds in a pan on a hotplate for a minute or two, flipping frequently. Then add to carrot, cabbage and herbs in a salad bowl
Combine dressing ingredints (teriyaki, sweet sauce and sesame oil), and pour over, then toss the salad
Just before serving, sprinkle the aloo bhujia on top. I use about 1/2 cup, but feel free to use more to taste.
I will take some of the ingredients, and give it my own twist. I'll eat this kind, and so does everyone else - it's a party favourite. It even has a crunch honouring my mum's bacon chips on potato salad.