Crisp Asian slaw Recipe

Everyone loves a slaw, and this Asian version be no different. It'll bring an exotic touch to any meal, and is a fresh take on a family favourite.

  • Preparation
  • Cooking time
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Pour people
  • Chinese cabbage(s) : 1 whole
  • Bok choi cabbage(s) : 2 whole
  • Mizuna salad leaves : 50 g
  • Carrot(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Soya beansprout(s) : 75 g
  • Spring onion(s) : 3 whole
  • For the vinaigrette
  • Soy sauce : 75 ml
  • Sesame oil : 50 ml
  • Yuzu juice : 75 ml
  • Honey : 30 g
  • Toasted sesame seeds : 50 g
  • Sunflower oil : 75 ml
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Stem ginger : 25 g



    Remove the green top from the chilli. Cut in half lengthwise, scrape out the seeds -if desired- and chop finely.

    Cut the root off the garlic cloves, peel and finely chop. Alternatively, you can grate the garlic cloves.

    Finely chop the stem ginger.

    Whisk all the dressing ingredients together, and set aside until needed.

    This vinaigrette will keep for up to a week in the refrigerator.


    Remove the root end of the Chinese cabbage and bok choi. Separate out the leaves. Wash and spin dry, if necessary. Finely shred the cabbages.

    Wash and spin dry the mizuna.

    Top and tail the carrot, peel. Cut into thin slices, then shred into a fine julienne.

    Remove the tail from the red pepper, scoop out the seeds, and cut into thin matchsticks.

    Trim and clean the spring onions, then cut into thin slivers.

    Mix all the vegetables together. Drizzle with the dressing, and serve.

Chef's tip

«Instead of honey, you can sweeten the vinaigrette with the syrup from the stem ginger. Like all slaws, this Asian version will improve with time. However, it should be consumed within 3 days. Mizuna can be replaced by rocket or mustard greens.»

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