This no mayo Asian Slaw will become a frequent favourite: a delicious healthy take on the classic salad, with flavours of soy sauce and sesame and lots of crunch from the different vegetables. Serve as a side, or as a healthy lighter alternative to rice or noodles with a takeaway.
A crunchy, healthy salad with a fresh and zesty dressing like this Asian coleslaw is a perfect twist to the classic mayonnaise heavy version, and so easy to make at home.
When it comes to my diet and eating well I have one simple mantra:-
Eat a generous portion of (raw) vegetables with every meal whenever you can
And this Asian slaw fits the bill perfectly. You will love this slaw because
- It is cheaper to make than a fresh green salad – cabbage costs less than lettuce!
- The ingredients keep for longer than green salad leaves which wilt as soon as you get them home
- The recipe is adaptable – swap the ingredients – change the ratios – anything goes
- Finely chopping is such an easy way to make it easy to eat several portions of leafy greens
- A plate of this Asian slaw takes longer to eat, so you feel fuller and more satisfied for longer
- This Asian coleslaw is both vegan and gluten free
- With lime, ginger and chili it is bursting with flavour
- There is plenty of texture from the crunchy vegetables and the sesame seeds
- It is ideal to serve with a takeaway instead of rice or noodles.
How do I make Asian Coleslaw?
It’s quick and easy to make:
First wash the vegetables: hispi cabbage, pak or bok choi, carrot, chili, spring onion and coriander leaves.
Second, grate the carrot, and shred the rest of the vegetables.
Third make the dressing and whisk it together
Fuss Free Tips
- Keep fresh ginger in a tub in the freezer and grate it from frozen
- When juicing citrus fruit roll them on the worktop under the heel of your hand for a few seconds – you will extract FAR more juice
Fourth, dress the salad. When you use leafy greens in salads you need to massage in the dressing to really coat and tenderize them. Get your hand in there and give it a really good squeeze! Trust me – it does make a difference.
Finally, serve immediately and enjoy!
Can I Make Asian Coleslaw Ahead Of Time?
Yes, it is fine to prepare this Asian Slaw ahead of time, but only assemble and dress the salad when you are ready to eat it. The dressing is good for a day in a jam jar in the fridge – just give it a good shake before using. The cabbage and carrot will remain crisp in a covered bowl in the fridge for half a day.
If you’re using fresh coriander (cilantro) from a packet, it’s best to only take it out at the last minute as I find it wilts within seconds.
I Don’t Have any Pak Choi or Hispi. What Can I Use Instead?
Any crunchy cabbage or leafy green will do. A lot of the flavours come from the dressing, so you won’t lose out.
Pak choi is the same thing as bok choi. Other leafy greens to try can include regular green cabbage, Chinese cabbage or Chinese broccoli. We are very much anti raw onion – but if you love it slice one up and throw it in!
How do I serve this Asian Slaw?
- As is, as a side salad.
- With a takeaway instead of rice or noodles
- In tacos
- As a topping in burgers
- With seared fish or pulled pork
Serve as a side, or as a healthy lighter alternative to rice or noodles with a takeaway.
- 1/4 hipsi cabbage (or other cabbage)
- 1 head pak choi
- 1 carrot
- 1 chili (sliced and de-seeded)
- 1 spring onion
- 1 bunch leafy coriander (according to taste)
- 1 dsp sesame oil (or olive oil)
- 1 dsp tamari (or soy sauce)
- 1 tsp maple syrup (or honey)
- 1 cm ginger root (finely grated)
- 1 lime (juiced)
- 1 tbs sesame seeds
Finely shred the cabbage, pak choi and coriander (including the stalks). Peel and grate the carrot.
Slice the chili lengthways and de-seed. Finely slice the chili and spring onion.
Measure out and mix the dressing ingredients (aside from the sesame seeds) and whisk together.
Add the dressing and chopped ingredients to a salad bowl and massage in with your hands.
Serve topped with the sesame seeds and a few extra coriander leaves