Asian slaw

Asian slaw

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes
  • Secateurs Chenin Blanc 2018


  • 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

Cooking Instructions

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
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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.

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    October 24, 2019

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