Asian Coleslaw with a Garlic Ginger Dressing

Asian Coleslaw has plenty of crunch from cabbage, carrots and spring onions and the addition of peanuts gives this salad an extra flavour.

This salad is easy to make for a crowd, as it's happy to sit in the fridge without the dressing until you are ready to serve.

It's perfect for barbecues and grills, picnics and get togethers and makes a great change from normal coleslaw. There's plenty of ways that you can customise it according to your fridge ingredients or personal taste too.

If you are fed up with creamy dressings on salads, this one is full of Asian flavours and you can make the whole thing in 15 minutes

What are the ingredients for Asian Coleslaw?

You can use any type of cabbage for this salad but I've used half a red cabbage and half of a white cabbage. Cut cabbage keeps well so you could also buy a bag of prepared cabbage or coleslaw mix.

• 300 g white cabbage
• 300 g red cabbage
• 2 spring onions
• 300 g carrots
• 15 g fresh coriander
• 60 g peanuts

For the garnish:

• 1 tablespoon chopped peanuts
• 1 tablespoon black sesame seeds
• few coriander leaves

Ingredients for the dressing

• 3 tablespoon olive oil
• 1 tablespoon sesame oil
• 4 tablespoon white wine or apple cider vinegar
• 3 tablespoon clear honey
• 1 tablespoon dark soy sauce
• 1 clove of garlic, crushed
• 15 g piece of ginger, grated
• ½ teaspoon chilli flakes

How to make Asian Coleslaw

This is really easy to make by hand or in the food processor:

• Peel the carrots and grate by hand or use the biggest grating attachment on a food processor.
• Remove any tough outer leaves from the cabbage and chop out the central stalk. Cut into wedges and thinly slice or use a wide slicer in the food processor.
• Slice the onions thinly crossways.

Put everything into a large bowl and mix well with the peanuts.

I find this is easier to do with my hands as the cabbage has a tendency to stick together.

Chop up the coriander (cilantro) and mix with the salad. Save a few leaves for the garnish.

If you are not planning on eating the Asian Coleslaw straight away cover the bowl with plastic wrap and refrigerate.

Put all of the dressing ingredients in a clean jam jar and shake to combine.

When you are ready to serve shake the dressing again and toss the Asian Coleslaw all together.

Garnish with the chopped peanuts, coriander leaves and the black sesame seeds.

Ingredient variations

How about swapping the ingredients around to suit your tastes or what you have in your fridge?

You could use:

• a red bell pepper, quartered and thinly sliced
• half a cucumber, deseeded and cut into fine strips lengthways
• half a red onion, finely sliced
• long radishes, finely sliced lengthways
• red or green chillies, deseeded and finely chopped
• white sesame seeds
• mange tout sliced lengthways

What to serve with the Asian Coleslaw

• Thai Fish Burgers
• Salmon and Avocado Parcels
• Spatchcock Chicken
• Szechuan Salt and pepper Prawns

More salad recipes 

• Broccoli Asparagus and Endamame Salad
• Carrot and Celeriac Remoulade
• Pomegranate Pistachio Couscous Salad
• Maple Roasted Beetroot Salad

 

📋 Recipe

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove