Southeast Asian slaw

Healthy cabbage and carrots become deliciously exotic when combined with punchy coriander, mint and chilli in a vibrant Asian take on coleslaw
By Jenni Muir
Southeast Asian slaw
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 tbsp palm sugar, or muscovado sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp vinegar
  • 1 small red chilli, fresh or pickled, minced
  • 1 slice of ginger, finely minced
  • 200 g green or white cabbage
  • 1 large carrot
  • 150 g cucumber, finely chopped
  • 2 spring onions, chopped
  • 2 tbsp coriander leaves
  • 15 mint leaves, shredded
  • tbsp toasted cashew nuts, roughly chopped
  • 1 tbsp sesame oil
  • ½ tbsp light soy sauce
  • a few drops of fish sauce, (optional)


1. Place the palm sugar or muscovado sugar, lime juice and vinegar in a small saucepan and heat through gently, stirring until the sugar dissolves. Add the minced chilli and ginger, remove from the heat and set aside to cool.

2. Using a food processor fitted with a grating disc, shred the cabbage and carrot and transfer to a large bowl. Add the chopped cucumber, spring onions, coriander, mint and cashews and toss.

3. Pour the sugar-lime mixture over the salad, then the sesame oil, soy sauce and fish sauce, if using, and toss again before serving.

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