Recipe: Asian Slaw

A salad that serves as a funky, fresh side to any meal with an Asian marinade, or if you want to just eat it for lunch it is equally as delicious; you can make a big batch and leave it in the fridge for the week (just be sure to leave the dressing off until you are about to eat it so that it doesn’t go soggy). It is such a colourful salad that instantly brightens up any plate and the different ingredients provide a range of textures and nutrients too. Increase the amount of nuts if you want more of a crunch, and increase the amount of chilli if you’re after a spicy kick!


  • 1/4 purple cabbage, shredded
  • 1 green apple, cut into matchsticks
  • 1 large carrot, grated
  • 1/4 c coriander, chopped
  • 1/4 c mint, chopped
  • 1/3 c peanuts, roasted
  • 1 T sesame seeds
  • 1 chilli (optional)

For the dressing:

  • 1 T olive oil
  • 1/4 c lemon/lime juice
  • 3 T soy sauce
  • 2 – 3 t sesame oil


  1. Mix all the ingredients for the salad together, pouring over the dressing just before you serve it.

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