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asian slaw with lime & sesame dressing
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Asian Slaw With Sesame & Lime Dressing

A super crunchy Asian slaw with a zingy, toasted sesame & lime dressing. Perfect for serving with sandwiches or as a salad!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish, Sides
Cuisine: Asian
Servings: 8 People
Author: Ben Racey

Equipment

  • Mixing Bowls
  • Small Frying Pan

Ingredients

Slaw

  • ½ Chinese Cabbage Core Trimmed
  • ½ Red Cabbage Core Trimmed
  • 1 Banana Shallot Peeled
  • 5 Spring Onions Washed & Root Trimmed
  • 1 Large Carrot Peeled
  • 2 tbsp Fresh Coriander Finely Shredded

Lime & Sesame Dressing

  • 2 tsp Sesame Seeds See Notes
  • 2 tbsp Olive Oil
  • 1 tbsp Sesame Oil
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Light Soy Sauce
  • ½ tbsp Honey
  • 2 Limes

Instructions

Slaw

  • Finely slice both cabbages, shallots & springs onions (slice these at an angle) then place into a large mixing bowl.
    I like to cut the Chinese cabbage in half again (this time horizontally) before slicing but feel free to leave it as a whole piece if you'd prefer.
  • Next, cut the carrot in half widthways then slice into long, thin matchsticks (this called the julienne cut). Add the carrot to the bowl of veg, along with the coriander.
  • Toss the veg together, to combine then set aside whilst you make the dressing.

Lime & Sesame Dressing

  • First, add the sesame seeds into a small frying pan then toast over a medium heat until browned nicely. Once toasted, transfer the seeds to a bowl & leave to cool completely.
  • Next, place the olive oil, sesame oil, rice wine vinegar, soy sauce, honey & lime juice into a separate bowl then whisk together.
  • Stir in the toasted sesame seeds then add the dressing into the bowl of veg.
  • Toss the veg & dressing together then serve immediately.

Notes

1. Sesame Seeds - For the dressing, you can use either black or white sesame seeds, or a combination of both.
2. Soy Sauce - Make sure to use light soy sauce in the dressing, as appose to dark soy sauce, as they both have different flavours.
3. Quantities - This recipe makes enough slaw to serve 8 people, as a side. Alternatively, it will serve 4 as a salad.
4. Storage - Due to the acidity in the dressing, this slaw is best served immediately. Alternatively, you can dress a couple of portions then store the remaining veg & dressing in the fridge for another day.