Asian Slaw - Two Ways
A fresh and crunchy Asian-style slaw made with napa cabbage, carrots, red cabbage, and herbs like mint and coriander. Choose between a light, zesty Thai-Vietnamese-style dressing or a creamy version using mayonnaise for a rich twist.
Servings: 4 - 6
Ingredients
Slaw
- 400g thinly shredded Chinese cabbage, (known as Napa cabbage)
- 1 red onion, thinly sliced
- 3 large spring onions, chopped fine
- 2 carrots, grated
- 25g coriander, leaves and stems
- 14g mint, leaves only
- Sea salt flakes
Zingy Asian Dressing
- 2 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil you can also use rapeseed or peanut oil
- 1 tsp fish sauce
- 1.5 tsp sugar
- 2 tbsp lime juice
- 1 garlic clove crushed
- 1 tbsp fresh ginger, minced
- 1 birdseye red chilli, minced (optional)
Creamy Asian Slaw (additional Ingredients)
- 200g thinly shredded red cabbage
- 3 level tbsp mayonnaise to be added to the Zingy Asian Slaw dressing recipe aboce (preferably Japanese Kewpie)
Instructions
- Using a large bowl, combine all the dressing ingredients and blend into a smooth dressing. If making the creamy version, add the mayonnaise.
- Add the shredded cabbage (including red cabbage for the creamy version), carrots, spring onions and herbs to the sauce and toss to combine. Taste and season with salt and pepper to taste.
- Refrigerate until ready to use.