This is a really pretty Asian style coleslaw. I love using red cabbage in salad. It makes almost any salad look good.
Of course, looks aren’t the only thing. Taste, in my opinion, is the most important element. The fresh herbs and fresh ginger give this colourful Asian style coleslaw lots of delicious flavour.
I concoted this dish recently when I wanted to have a salad with my dinner, but I had no lettuce on hand. I had lots of cabbage, so I decided to make an Asian style coleslaw. I love traditional coleslaw but it’s so high in calories and fat.
So I threw together all of these ingredients and it was so good! I had some mint and parsley in the garden so I added those (but I’ve also since also eaten it with fresh coriander – yum).
The dressing is really simple and tasty and low in fat. Make sure you use fresh ginger – not ginger from a jar.
- 2-3 cups finely sliced green or Chinese cabbage
- 1 cup red cabbage, finely sliced
- 1 large carrot, julienned or grated
- 1 red or green capsicum, finely sliced
- 1-2 handfuls baby spinach or rocket
- 5 spring onions, finely sliced
- 2-3 tablespoons chopped fresh parsley or coriander
- 2-3 tablespoons chopped fresh mint
- 2 teaspoons black or white sesame seeds
- 1 tablespoon pure maple syrup
- 1 tablespoon soy sauce or tamari
- 2 teaspoons grated fresh ginger
- ¼ teaspoon sesame oil (optional)
- Combine all dressing ingredients in a small bowl and whisk together. Set aside.
- Toss all salad ingredients together in a medium sized bowl. Pour over dressing and toss to coat.