Ingredients

  • 200 g red cabbage, thinly sliced
  • 200 g green cabbage, thinly sliced
  • 2 carrots, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 50 g fresh coriander, roughly chopped
  • 50 g edamame beans (optional)

For the Dressing:

  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 5 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 3 garlic cloves, minced
  • 3 tsp sesame seeds

Method

Combine the red cabbage, green cabbage, carrots, red bell pepper, spring onions, coriander, and edamame beans (if using) in a large bowl.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Pour the dressing over the vegetables and toss thoroughly to combine. Sprinkle with sesame seeds just before serving.

Serve immediately or chill in the fridge for 15–30 minutes for flavours to meld.

 

Tips for Best Results

Slice vegetables thinly for easier mixing and better texture.

Add the dressing gradually and taste as you go to balance sweetness and acidity.

Keep the slaw chilled until serving to maintain crispness.

 

Chef Tip

For extra crunch, add roasted peanuts, cashews, or crispy wonton strips on top.

 

Simple Flavour Variations

Spicy: Add sriracha, chilli flakes, or finely sliced fresh chillies.

Citrus: Add lime or orange juice to the dressing for brightness.

Sweet & Tangy: Toss in thinly sliced apple or mango.

 

Serving Ideas

Serve as a side with grilled chicken, fish, or tofu.

Use as a topping for rice bowls or noodles.

Add to sandwiches, wraps, or tacos for crunch and flavour.

Storing and Reheating

Best eaten fresh for crunch.

Fridge: Store in an airtight glass container for up to 2 days.

Do not reheat. Serve cold or at room temperature.