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Recipe: Asian Slaw

This coleslaw is given an oriental twist. Light and refreshingly different, it is wonderful served as a base for ribs, steaks, fish or any grilled or barbecued food.


1/2 white cabbage (finely shredded)
2 carrots (finely shredded)
5 tbsp rice vinegar
2 tsp sugar
3 spring onions (shredded and soaked in cold water to curl)
small bunch of mint (roughly chopped)
juice of 1 lime
small handful chopped coriander
1 tsp sugar
2 tbsp Mai Siam Fish Sauce
2 tbsp Wing Yip Light Soya Sauce
4 tbsp crushed peanuts (optional)
1 red chilli (finely chopped)

Cooking Method

Serves 4

Place shredded cabbage and carrots in a glass or ceramic bowl and sprinkle with rice vinegar and sugar.

Mix well and allow vinegar to soak for approx 20 minutes.

Squeeze liquid from slaw and place the slaw in a clean glass bowl, discard liquid.

Mix together lime juice, light soy, fish sauce, sugar and chopped red chilli.

Drain spring onions, add with chopped mint and chopped coriander to slaw along with the dressing.

Mix in crushed peanuts just before serving.