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Asian Coleslaw

Asian Coleslaw


I often make this as a quick side salad, quicker if you buy pre packaged coleslaw which I do if there are only 2 of us. You can replace the dressing with Nuoc Cham and some black pepper for a vietnamese style.

Cooking Time

Preparation Time : 15

Cook Time : 5

Total Time : 20


Serves 4

  • 1⁄4 white cabbage

  • 1⁄4 red cabbage

  • 1⁄2 bunch spring onion , finely sliced

  • 2 carrots

  • 1⁄2 bunch vietnamese mint

  • 1⁄2 bunch mint

  • 1⁄2 bunch basil

  • 1⁄2 bunch coriander

  • 100g snow pea tendrils

  • 100g bean sprouts

  • 1 red fresh chili pepper, finely sliced (optional)

  • 1tablespoon toasted sesame seeds

  • 50ml rice wine vinegar

  • 20ml sesame oil

  • splash fish sauce


  • 01

    Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.

  • 02

    Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.

  • 03

    Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.

  • 04

    Lay down a base of snow pea tendrils and top with the tossed cabbage mix.



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