Starters & Light meals

Asian slaw

15 minutes
Wine/Spirit Pairing
Secateurs Chenin Blanc

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 1 red onion, thinly sliced
  • 2 T rice vinegar
  • 2 limes, zested and juiced
  • 1 red chilli, finely chopped
  • 1 x 10 cm piece ginger, peeled and finely grated
  • 2 T sesame oil
  • 1 T soya sauce
  • 1 t treacle sugar
  • 1 red cabbage, very thinly sliced
  • ½ bulb fennel, very thinly sliced
  • 2 red apples, cut into matchsticks
  • 10 g fresh mint, roughly chopped
  • 10 g fresh coriander, roughly chopped
  • 100 g cashew nut brittle, crushed

Place the red onion in a bowl, then pour over the rice vinegar and lime juice. Allow to stand for 5 minutes. Add the remaining ingredients, except the brittle, and toss. Top with the crushed cashew nut brittle.

Cook's note: I always crave something fresh, colourful and crunchy when I’ve eaten too much rich food. Asian-inspired dishes are my go-to – they’re simple, nutritious and delicious

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

View all recipes


  • default
    24 October 2019

    Such a delicious slaw recipe – perfect to cut through the richness of Hannah’s Asian shortrib!

Load more