Asian Slaw

Asian Slaw
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This is a fresh, crunchy salad with an Asian dressing that I call an Asian slaw because it has shredded cabbage and carrot like traditional coleslaw, but the calorific mayonnaise is replaced with fresh Asian herbs and spice combinations.

Make the Dressing

Take the ginger, garlic and chilli pepper and finely chop and place in a small bowl

Add the juice of 2 limes to the ginger, chilli and garlic.

Add 3 tablespoons of rice wine

Add a tablespoon of soy sauce

Add a teaspoon of toasted sesame oil

Add a teaspoon of maple syrup

Mix the dressing and taste and adjust the seasoning to your liking. Allow to sit and let the flavours mix.

Now the salad

Shred the half cabbage and red pepper and two carrot and place in a salad bowl

chop the spring onions into thirds and slice them lengthways into shreds and add to the bowl

Finely chop the coriander and add to the bowl.

Add the dressing and mix throughly. Allow to stand for 30mins and mix every 10 mins to get the dressing into the vegetables.

Optionally, sprinkle with black sesame seeds and serve.

Print Recipe
5 from 2 votes

Asian slaw

This is a fresh, crunchy salad with an Asian dressing that I call Asian slaw, because it has shredded cabbage and carrot like traditional coleslaw, but the calorific mayonnaise is replaced with a mix of fresh Asian herbs and spices.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Modern British
Servings: 4 people
Calories: 87kcal

Ingredients

  • 1/2 medium white cabbage
  • 2 carrots
  • 1 red bell pepper
  • 1 red chilli
  • 2 clove garlic
  • 30 g coriander – a handful
  • 3 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 limes
  • 1 tsp maple syrup
  • 3 spring onions

Method

Make the dressing

  • Take the ginger, garlic and chilli pepper and finely chop and place in a small bowl
  • Add the juice of 2 limes to the ginger, chilli and garlic.
  • Add 3 tablespoons of rice wine
  • Add a tablespoon of soy sauce
  • Add a teaspoon of toasted sesame oil
  • Add a teaspoon of maple syrup
  • Mix the dressing and taste and adjust the seasoning to your liking. Allow to sit and let the flavours mix.

Assemble the salad

  • Shred the half cabbage and red pepper and two carrot and place in a salad bowl
  • chop the spring onions into thirds and slice them lengthways into shreds and add to the bowl
  • Finely chop the coriander and add to the bowl.
  • Add the dressing and mix throughly. Allow to stand for 30mins and mix every 10 mins to get the dressing into the vegetables.
  • Optionally, sprinkle with black sesame seeds and serve.

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 472mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6768IU | Vitamin C: 110mg | Calcium: 74mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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