Its best made freshly but it's fine to make the day before there is no fat in the recipe unlike other coleslaws so it does keep well in the fridge for a couple of days. There is no need to add salt as the soy sauce is quite salty already.
Asian style coleslaw
1/2 red cabbage (finely sliced all tough stalks removed)
1 red onion (finely sliced)
2 carrots (peeled and grated)
2 tbsp rice vinegar
1 tbsp light soy sauce
1/2 bunch fresh coriander (chopped)
In a large bowl combine all the ingredients and mix well.
Syn free on all plans