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Asian-inspired slaw

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10m 5m 1-Piece of cake 79
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Added by Hawthorne on 15 May 2009
Kathie&Brian forked this on 4 October 2009 (1 descendant)

Description (Some HTML is OK)

This refreshing slaw is much lighter than the traditional mayonnaise-based coleslaws.

It makes a great side dish to grilled meats, and goes down a treat at barbecues.


Makes 6 servings

  • 1 large lime
  • ½ tsp salt
  • half a medium red onion, very thinly sliced
  • 1 (or more) thai / birds eye chilli, finely sliced
  • half a white cabbage, cored and shredded
  • 2 tbsp peanut or sunflower oil
  • 2 tsp black mustard seed
  • 1 tsp black onion seed

Preparation (Some HTML is OK)

In a large, heatproof bowl mix the juice of the lime, the salt, onion and chilli until the salt has dissolved. Mix in the cabbage.

In a small pan, heat the oil with the seeds until the pop, then immediately pour the hot mixture over the other ingredients, and toss to mix.

Can be served immediately, but is better if chilled for 30 minutes to let the flavours mingle.

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Photos by Hawthorne (1)