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  3. How to cook Asian Style Slaw

How to cook Asian Style Slaw

  • 15 mins
  • easy
  • 4-6
jeff baker
Recipe by
Jeff Baker

Ingredients

  • Ingredients for slaw
  • 2 carrots finely sliced
  • 1 red pepper finely sliced
  • 1 yellow pepper finely sliced
  • 6 spring onions finely sliced
  • 1 red onion finely sliced
  • 1 punnet bean sprouts
  • 1 small chinese cabbage finely sliced
  • Bunch thai mint picked
  • Bunch coriander roughly chopped
  • Handful cashew nuts lightly toasted & chopped
  • Ingredients for dressing
  • 2 tablespoon light soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon soft brown sugar
  • 1 lime juice & zest
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove finely diced
  • 1 tablespoons sesame oil
  • 2 tablespoons coconut milk or plain yogurt
  • Splash Hot sauce or to taste
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Introduction

Here's my version of the ever-popular Asian slaw, adding coconut yoghurt to the dressing adds a depth of luxury to this vibrant salad. Paired with pork chops grilled on the BBQ & brushed with a simple gochujang glaze, a base preparation of 1 tbsp gochujang, 1tbsp light soy, 1 tsp rice vinegar & 1 tsp miso paste whisked together. The slaw will also go perfectly with pretty much any of your BBQ favourites.

Method

  • Simply whisk all ingredients for dressing together.
  • Toss together all the slaw ingredients
  • Mix through the salad & noodle to evenly coat
  • Serve chilled alongside grilled pork or chicken.

Note;

Add cooked vermicelli to the salad for a more substantial salad.

The salad is versatile & can mix & match pretty much any vegetables you wish.

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