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Crunchy Japanese-inspired slaw recipe

3 ratings

Move over creamy coleslaw, this crunchy Japanese-inspired version is dressed in a sesame oil and rice wine vinegar dressing. Chilli and ginger add heat, whilst lime juice keeps everything fresh and zingy. The bold flavours pair wonderfully with a refreshing and crisp bottle of Asahi Super Dry. See method

Serves 4
15 mins to prepare
46 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

½ tbsp toasted sesame oil
½ tbsp rice wine vinegar
1 small red chilli, finely chopped
2cm ginger, peeled and grated
2 limes, 1 juiced, 1 cut into wedges to serve
½ medium cucumber, spiralised or coarsely grated
1 large carrot, peeled and spiralised or coarsely grated
100g white cabbage, finely shredded
70g radishes, very finely sliced

Shop ingredients

If you don't have any limes, try a lemon instead

Each serving contains

Energy
195kj
46kcal 2%
Fat
3g 4%
Saturates
0g 2%
Sugars
5g 6%
Salt
0.1g 1%

of the reference intake
Carbohydrate 5.2g Protein 1.1g Fibre 2.8g

Perfect pairing...

Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.

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Method

Mix the sesame oil, vinegar, chilli, ginger and lime juice together in a medium mixing bowl, then add the remaining ingredients and toss together until well coated. Serve with lime wedges.

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