Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing

We loved this it was so delicious and refreshing

Made double dressing, added mint and coriander to dressing. Added 2tsp sesame oil. Served separately to add at the table. Added radish, red pepper. Served with Balinese bbq chicken and Thai smashed potatoes

Really good, will make again.

Used half a napa cabbage

Started with a pre cut kaleslaw mix which sped up the prep. The dressing is delicious. Also skipped the chicken to serve as a side dish with some honey soy chicken wings. Good combo.

I make a variation of this for a light lunch. No sugar, and a teaspoon of seseame oil. I added a heaped tablespoon of crispy chilli from a jar rather than fresh chilli just because I love it! I add sweetcorn and edaname beans (defrosted from freezer), and add a tin of tuna. Makes delicious low cal filling lunch

Used 2 bags of coleslaw mix instead of cutting up the cabbage and carrots. I really enjoyed it, flavors reminded me of Larb which is one of my favorite Thai salads.

Ok.

Underwhelming. I expected more flavor but it mostly tasted like cabbage. I used one tbsp of sesame oil and two of olive, since I only had coconut oil as an alternative. Still not great.

Make it at least an hour ahead of time, but preferable a day before so the flavors have time to build.