The Best Ever Asian Slaw
I am obsessed with this salad! Warmer days mean eating salad 24/7. I prefer making salad to cooking veggies, not sure if it’s a texture thing but I love love love a fresh, crunchy salad. This is as fresh and crunchy as they come. What’s even cooler about this salad is the myriad of ways you can use it. I have so many tips and substitutions, make sure to read all the way to the end of this post!
- red cabbage, shredded
- green cabbage, optional (you can use one or both)
- spring onion, sliced
- coriander, chopped
- unsalted peanuts, toasted
- carrots, grated or julienned
- loads of sesame seeds
- cucumber, julienne (just be careful as this makes the salad soggy and it won’t be able to turn into a coleslaw with mayo
- bean sprouts
- vermicelli rice noodles
- fried egg noodles, crushed
- mint (if you want a Vietnamese vibe)
- caramelised peanuts, crushed (like peanut brittle)
- unripe mango, julienne
- unripe paw paw, julienne (the above three ingredients are an amazing combination)
Vinaigrettes are made with the ratio of 1:3. 1 part acid with 3 parts of oil. Here we are using the following ingredients;
- soya sauce
- sesame oil
- rice vinegar (or white spirit if you don’t have)
- honey (or some sweetener like sugar)
- olive oil
Spirit vinegar is much harsher in flavour than rice vinegar which is mild. If you are using this acid, you will need to add more sugar. Sesame oil should be used sparingly, here are some rough measurements, I generally just make to taste.
- 4 Tb rice vinegar
- 2 Tb Soy Sauce
- 2 tsp sesame oil
- 2 tsp sugar/ honey
- Mix all the shredded ingredients together.
- Keep in an airtight container until you need it, will last for a few days in the fridge undressed.
- Only dress what you need before eating. The dressing can keep in the fridge in an airtight container as well.
Serve this as is or add a soft boiled egg for lunch. Make it a meal by adding thinly sliced beef strips or a medium cooked steak. Make it as a salad for tuna sandwiches (leave out the peanuts), or add fried noodles for a salad to take to a Braai (BBQ).