I can’t deny that I am a big coleslaw fan. I could happily sit down with a loaf of crusty bread and a bowl of coleslaw and have that as my lunch. To some people that might sound a little grim but we all have our weird food cravings, right? Not that I think it’s all that weird… After all, coleslaw (or any of the other slaw varieties) bring a lot to any meal. Made well you get a fresh, flavoursome salad that’s full of texture, taste and colour.
In the case of this Asian-style Slaw the core vegetable ingredients are the same as you’d almost anyway. Shredded red cabbage, which brings crunch and a deep earthy flavour; Carrot, for sweetness and texture; Red onion, for warmth and a bit of bite. Only here they’re not dressed in a creamy, mayonnaise based sauce. Rather the vegetables are coated with a slightly sweet, slightly sour and slightly spicy dressing – almost like a vinaigrette.
This gives the slaw a rich comforting flavour that’s also quite refreshing. The lack of creaminess also makes it great alongside a range of dishes where normal coleslaw might be a bit much – or even a bit out of place. At a summer barbecue it would be great alongside grilled meat, fish and vegetables. Or indeed with my Thai-style Chicken Kebabs – which is how this came into being in the first place. Even if that version of the chicken kebab recipe never quite made it onto the blog…
For the Dressing
- 2 tbsp Olive Oil
- 2 tsp Sesame Oil
- 2 tbsp Honey
- 2 tsp Light Soy Sauce
- 1 tbsp Rice Vinegar
- 1 Lime juiced and zested
- 1 clove Garlic peeled and crushed
- 2 tsp Ginger crushed
- 1 tsp Coriander leaves finely chopped
- ½ tsp Sea Salt Flakes
- ½ tsp Sriracha
For the Slaw
- ¼ Red Cabbage finely shredded
- 1 Carrot sliced into thin matchsticks
- 1 Red Onion peeled and thinly sliced
- 2 Spring Onions thinly sliced
- Put all of the dressing ingredients in a bowl and whisk until well combined. Alternatively, you could put them into a container with a tight-fitting lid and shake until they are fully mixed.
- Put the cabbage,carrot and red onion into a large bowl and mix. Pour in half of the dressing and toss the vegetables until they’re well coated. Add more dressing if needed.
- Serve with the remaining dressing alongside so you can add more if needed.
|Estimated Values Per Serving|
|of which Saturates||1||g|
|of which Sugars||13||g|
Note: Nutritional Information is shown per serving of the recipe shown above. Any side dishes or garnishes shown in photos are not included unless they are specifically listed as part of the recipe.