Salads don't get much crunchier than this Asian Slaw! It is bursting with vegetables, but it is far from boring. Zesty lime juice, fresh mint and coriander, salty soy sauce, a kick of chilli and some sweetness from the honey bring together the carrot, cabbage and apple for a vibrant side dish.
Coleslaw is the ultimate side salad isn't it? I mean, a burger is incomplete without some on the side and you wouldn't even think of hosting a BBQ without a big bowl of coleslaw for everyone to dig in to.
It's the simplicity of some crunchy veg in a creamy dressing that everyone loves and it's indulgent whilst still feeling like you are eating something healthy. This is our Asian twist on coleslaw, that is a great side dish to chicken and fish.
Why you will love it
- A twist on traditional coleslaw
- A great way to increase your veggie intake
- Delicious with chicken and fish
- Great for feeding a crowd at a BBQ
- Carrot - We used standard orange carrots, which makes this a budget friendly side dish. However, you could use purple or yellow carrots to mix things up a little.
- Cabbage - We used red cabbage in this recipe, but there is no reason why you couldn't use white cabbage for a pop of colour, or use a mixture of the two.
- Garlic - You need to use fresh garlic for this recipe. Feel free to adjust the amount depending on how garlicy you like your food.
- Ginger - Fresh ginger is a must for this slaw. Top tip - you can easily peel ginger using a teaspoon and scrapping the skin off.
- Lime - This adds so much freshness to the slaw. You may need to use more or less, depending on how juicy your lime is.
- Herbs - We used fresh mint and parsley for a real burst of flavour.
- Soy sauce - A must in Asian inspired dish. You can reduce the salt by using low salt soy sauce.
- Sesame oil - This adds so much flavour to the slaw, and helps to loose it up too.
- Honey - This adds a nice sweetness and cuts through the spiciness of the chilli (if using). You could swap it for maple syrup if you want this to be vegan.
- Cashews - These add a nice extra crunch to the slaw. You could swap them for flaked almonds if you prefer.
- Chilli - Some slices of red chilli added just before serving add real kick of heat. You could chop them up and mix them in, but we prefer to make them visible on top so they can be picked off for those that don't like spice.
A full ingredients list with measurements is in the recipe card below.
How to make Asian slaw - Step by step
One: Using the grater attachment of a food processor, feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through. You could thinly slice everything instead. Add to a large bowl.
Two: Add the lime juice, soy sauce, sesame oil, honey, chopped mint and chopped coriander.
Three: Add the sesame seeds, chopped chilli, garlic, ginger and cashew nuts. Mix well so everything is combined.
What vegetables to use
This Asian slaw is still made up with mostly carrot and cabbage, but we have added in some grated apple too for extra crunch and some added sweetness. You will find even more crunch from the cashew nuts and sesame seeds, so it's a bit of a crunch sensation really.
You don't really think of coleslaw when thinking of Asian food, but this Asian Slaw has some of our favourite Asian flavours in it. Sesame, chilli, ginger, honey, garlic, soy - they are all really bold flavours but they don't fight against each other in this dish.
Instead they work really well together and create a nice balance between the sweet and salty and still has a nice kick of chilli (although you can easily leave that out).
What to serve this with?
This is definitely intended as a side salad, but equally you could serve it with some grilled salmon or chicken on top. We usually have it on the side with something like sweet and sour or a stir-fry/noodle dish. Why not try it in our Salmon Burgers.
It's great in Asian style tacos and goes well with tofu as well. We have also stirred it in to our Garlic Prawn Noodle recipe, so make sure you check that one out too!
Here are some other dishes that we love serving it with:
- Soy Ginger Salmon
- Slow Cooked Lamb
- Sweet and Sour Meatballs
- Easy Salmon Curry
- Thai Chicken Noodles
- 10 Minute Vegetable Teriyaki
This Asian slaw will keep in the fridge for 2-3 days. We tend to make a big batch and then add it to meals, or to bulk out salads over the next could of days. It definitely makes lunchtime a bit more exciting.
It's easy to make this vegan. Simply swap the honey for maple syrup, or just leave it out if you don't want a touch of sweetness to the slaw.
To make this slaw gluten free, you just need to swap the soy sauce for a gluten free tamari.
Yes, you can easily give this slaw a protein boost. Simply add some cooked shredded chicken (maybe some leftovers from our Slow Cooker Whole Chicken) or even some cooked king prawns or tofu if you want to keep it veggie. We also really like grilled salmon flaked in to it.
• If you don't like spicy food, leave the chilli totally out of this dish.
• This is intended as a side dish, but you could serve it with some grilled chicken or fish on top for a main meal.
• Make this salad vegan by using maple syrup instead of honey.
• You could even add a spoonful or almond or peanut butter for some extra flavour and texture.
More side dishes
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
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- 2 Carrot
- 0.5 Red cabbage
- 3 Garlic clove - crushed
- 1 tablespoon Fresh ginger - peeled and finely chopped
- 1 Apple - cored
- 1 Lime - (juice only)
- 5 g (0.25 cups) Fresh mint
- 5 g (0.25 cups) Fresh coriander (cilantro)
- 2 tablespoon Low salt soy sauce
- 2 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 tablespoon Sesame seeds
- 2 tablespoon Cashews - finely chopped
- 1 Red chilli - sliced
- Using the grater attachment of a food processor, feed 2 Carrot, 0.5 Red cabbage and 1 Apple through the food shoot and use the food pusher to make sure they all go through. You could thinly slice everything instead. Add to a large bowl.
- Add juice of 1 Lime, 2 tablespoon Low salt soy sauce, 2 tablespoon Sesame oil, 1 tablespoon Honey, 5 g Fresh mint and 5 g Fresh coriander (cilantro).
- Add 1 tablespoon Sesame seeds, 1 Red chilli, 3 Garlic clove, 1 tablespoon Fresh ginger and 2 tablespoon Cashews. Mix well so everything is combined.
- If you don't like spicy food, leave the chilli totally out of this dish.
- This is intended as a side dish, but you could serve it with some grilled chicken or fish on top for a main meal.
- Make this salad vegan by using maple syrup instead of honey.
- You could even add a spoonful or almond or peanut butter for some extra flavour and texture.
A great dish that I'm sure ready to try. Thank you for sharing this recipe.
I really like crunchy salads an cashew combination, thank you for the recipe!
Well I love coleslaw, and this one looks like a unique twist that I am really looking forward to trying. Love all the flavours and seasoning used here! Sounds wonderful.
I absolutely love all the color in this recipe. So much flavor too!
the vibrance alone in that bowl is calling my name. You always have such healthy and delicious fresh vegetables! I would eat this everyday! Love it!
Looks like a perfect summer side! I like the idea also of making a main out of it, with some salmon.