Asian slaw

Asian slaw

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(6 ratings)

Takes 15-25 minutes


Serves 4
Freshly made coleslaw is a wonderful thing, but every now and then it’s fun to zip up the formula with a burst of lively Asian flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal84
  • fat6g
  • saturates1g
  • carbs7g
  • sugars1g
  • fibre2g
  • protein1g
  • salt0.04g
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  • ½ white cabbage, finely shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2cm/¾in piece fresh ginger, peeled and grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli (seeds removed if you like), chopped
  • zest and juice 2 limes



    The same shape, but smaller than…

  • 1 tbsp toasted sesame seeds
  • sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • a little light muscovado sugar


  1. Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

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Comments (4)

CottontailKitchen's picture

Lovely mix of flavours. I used 1 tbsp oil, 1 tsp sugar, left some of the chilli seeds in and added coriander. Quick, easy & delicious!

julieshields's picture

I love the chilli! I added some fish sauce to give it a more Thai flavour and will add fresh coriander next time.

h0l1day's picture

Nice but think i put too much chilli in will try again with less and maybe more seasame seeds as i couldnt taste them!

charlieandmolly's picture

This is such a lovely change to ordinary coleslaw. All my family and friends loved it. I always make it epecially for barbeques and part of a buffet. Try it, you won't be disappointed.

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