Asian Triple Cabbage Salad

Paul Bloxham's colourful salad has bags of Asian flavour, and makes a crisp and crunchy treat
By Paul Bloxham
Asian Triple Cabbage Salad
  • Rating:
  • Serves: 4
  • Prep Time: 25 minutes
  • Effort: easy


For the salad

  • 1/2 Savoy cabbage, finely shredded
  • 1/2 white cabbage, finely shredded
  • 1/2 red cabbage, finely shredded
  • 2 carrots, cut into matchsticks
  • small bunch mint leaves, picked
  • small bunch Thai basil, picked
  • small bunch coriander leaves, picked

For the vinaigrette

  • 150 ml grapeseed oil
  • 3 banana shallots, finely sliced
  • 2 stalks lemongrass, finely chopped
  • 2-3 Thai bird's eye chillies, finely sliced
  • 2 tbsp fish sauce
  • 4 limes, juice only
  • 50 ml mirin, (Japanese rice vinegar)
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds, to garnish
  • freshly ground salt and black pepper


1. Combine all the salad ingredients in a bowl and mix well.

2. Heat the grapeseed oil in a saucepan. Remove from the heat and stir in the shallots, lemongrass and chillies. Gradually pour in the fish sauce, lime juice, vinegar and sesame oil.

3. Put the vinaigrette back over the heat and bring to a simmer, then pour over the cabbage mixture to coat and wilt the leaves. Finally sprinkle the salad with toasted sesame seeds and serve straight away.

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