Asian coleslaw

Cabbage doesn’t have to be the brown boiled stuff of kids’ nightmares. Try serving it fresh and finely sliced and use pretty baby purple and green cabbages for a milder, less intrusive flavour and texture. This Asian-style coleslaw is as fresh as it gets and is bound to change the way you think about cabbage.

Serves: 4


2 carrots
1 baby green cabbage
1 baby purple cabbage
1 red onion
¼ cup rice wine vinegar
5cm grated ginger
1 finely chopped chilli
1-2 tsp caster sugar
Fresh mint


Grate the carrots into a mixing bowl. Finely slice the cabbages and add to the mixing bowl, along with the sliced red onion.

To make the Asian-style dressing, whisk together the vinegar, grated ginger, chilli and caster sugar. Pour over the coleslaw and stir carefully to dress.

Garnish with fresh mint.

Recipe by Hannah Lewry. First published in City Press.

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