Asian Style Coleslaw

Spruce up your summer barbeque spread with this Asian twist on the classic coleslaw recipe.

Difficulty:👍👍👍

Cost: £££

Serves 4 people


½ red or white cabbage
2 Spring Onions
1 teaspoon salt
1 carrot
½ red pepper
Juice of ½ a lime
½ tablespoon sesame oil
Pepper, and more salt, if required
Chopped fresh coriander
½ teaspoon sesame seeds (optional)

  1. Shred or slice the cabbage as thinly as possible. Slice the spring onion thinly and place them together in a large bowl and sprinkle with the salt. If you have time, leave for half an hour, as this allows the cabbage to soften slightly.
  2. Peel and grate the carrot. Chop the red pepper into very thin slices Combine with the cabbage and onion in the bowl.
  3. Mix everything together thoroughly with the lime juice, sesame oil, and salt and pepper to taste.
  4. Top with chopped coriander and sesame seeds (if using) before serving.
  5. Store the coleslaw in the fridge in a covered container if you are not going to eat it right away as the vegetables may discolour otherwise.

Method

  1. Shred or slice the cabbage as thinly as possible. Slice the spring onion thinly and place them together in a large bowl and sprinkle with the salt. If you have time, leave for half an hour, as this allows the cabbage to soften slightly.
  2. Peel and grate the carrot. Chop the red pepper into very thin slices Combine with the cabbage and onion in the bowl.
  3. Mix everything together thoroughly with the lime juice, sesame oil, and salt and pepper to taste.
  4. Top with chopped coriander and sesame seeds (if using) before serving.
  5. Store the coleslaw in the fridge in a covered container if you are not going to eat it right away as the vegetables may discolour otherwise.

Ingredients

½ red or white cabbage
2 Spring Onions
1 teaspoon salt
1 carrot
½ red pepper
Juice of ½ a lime
½ tablespoon sesame oil
Pepper, and more salt, if required
Chopped fresh coriander
½ teaspoon sesame seeds (optional)


A food processor is really useful for slicing, grating and shredding all the vegetables – although it can be done by hand.

Other seasonal vegetables can be used – depending on price & availability e.g. parsnip, beetroot, spinach or other leaves. Instead of cabbage, use celeriac. Peel thickly and cut into quarters, then grate it straight into the dressing, as it discolours quickly otherwise.

Other variations include the addition of a peeled thinly sliced orange, a handful of raisins, and a teaspoon of toasted caraway, pumpkin or sunflower seeds.

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