Asian slaw

all details

A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage and mayonnaise. Chefs use it to add freshness and crunch to steamed pork buns, Asian tacos and smoked meats. Toss the salad just before eating or the cabbage will soften too much.

Don't stop till you get enough: Asian slaw.
Don't stop until you get enough: Asian slaw. Photo: Edwina Pickles

Ingredients

500g Chinese cabbage

75g small red cabbage

100g carrot, peeled

3 green (spring) onions

100g snow peas

1 red chilli

1 cup coriander sprigs

1 cup mint leaves

1 cup Asian basil leaves

2 tsp soft brown sugar

2 tbsp rice vinegar

2 tbsp fish sauce or soy sauce

1 tsp sesame oil

1 tbsp sweet chilli sauce

2 tbsp extra-virgin olive oil

sea salt and pepper

2 tbsp beer nuts or cashews, roughly chopped

Method

1. Cut the Chinese cabbage in half, lengthwise, then finely shred crosswise.

2. Finely shred the red cabbage.

3. Cut the carrot into long shavings with a vegetable peeler then cut into long thin matchsticks.

4. Cut the spring onions, snow peas and chilli into long matchsticks. Toss with the cabbages, carrot, coriander, mint and basil.

5. To make the dressing, whisk the sugar and vinegar together, then whisk in the fish sauce, sesame oil, chilli sauce and olive oil, sea salt and pepper. Pour over the cabbage mixture and lightly toss, scatter with nuts and serve.

Serves 4 as salad

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  • Main Ingredients - Cabbage, Nuts
  • Cuisine - Vietnamese
  • Course - Starter/Entree
  • Occasion - Barbecue, Family meals, Midweek dinner, Picnic

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