Alive and Cooking

Asianesque Coleslaw

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¼ white cabbage
¼ red cabbage
½ bunch spring onion, finely sliced
2 carrots
½ bunch Vietnamese mint
½ bunch mint
½ bunch basil
½ bunch coriander
100g snow pea tendrils
100g beansprouts
1 red chilli, finely sliced
50ml rice wine vinegar
20ml sesame oil
splash fish sauce


1. Finely shred the red and white cabbage and toss together with torn herb leaves.

2. Peel and finely shred the carrots, toss into the cabbage mix with the spring onion, beansprouts and sliced red chilli. Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.

3. Lay down a base of snow pea tendrils and top with the tossed cabbage mix.

Asianesque Coleslaw