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This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?

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This recipe makes enough to serve 6-8 as part of a main meal.

You can shred the ingredients that need to be shredded in a food processor with the appropriate attachment, but leave the red cabbage to last as it will make everything purple!

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Ingredients prepped


1/4 of a large wombok cabbage, finely shredded (approx 4-5 cups)

1/4 red cabbage, finely shredded (approx 2-3 cups)

1/2 tsp coconut sugar

1 tsp neutral oil (i used rice bran)

Juice and zest of 1 lime

1 tsp rice wine vinegar

salt and pepper

2 carrots, shredded or grated (approx 3 cups)

3 spring onions, finely sliced

1 cup coriander leaves, roughly chopped

1 cup vietnamese mint (or normal mint will be fine or a mix!), leaves only half left howl half roughly chopped.

1 chilli, finely sliced

2 Tbs toasted sesame seeds


1/2 lime juice and zest

1 tsp rice wine vinegar

1 tsp neutral oil

a few drops sesame oil

1 tsp soy sauce

1 tsp fish sauce (optional)

1/4 tsp coconut sugar


Place the shredded wombok in one bowl and the shredded red cabbage in another. Mix the next 4 ingredients from the ingredients list together and then pour 2/3 of the mix over the wombok and the rest over the red cabbage. Toss each well to combine. Set aside for at least 30 minutes.

During this time prepare the rest of your ingredients according to the specifications in the ingredients list. Place all dressing ingredients in a small bowl and stir to dissolve the sugar.

Combine all vegetables, 1/2 the sesame seeds and the dressing. Toss to combine then sprinkle the rest of the sesame seeds over the top of the salad. Serve.

HH. x

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Asian slaw with Soy, lime and Chili Roast chicken

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