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Crunchy Japanese-inspired slaw recipe

Crunchy Japanese-inspired slaw recipe

1 rating

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...

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

  1. 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.

See more Vegetarian recipes

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