Asian Coleslaw
Slaw is a spectacular side, but this Asian coleslaw recipe, Dave Lieberman’s spin on a culinary classic, is fabulously fresh and totally tasty!
Ingredients
Method
- Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
- Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
This Asian Slaw Recipe is a Fabulous Feast from the East!
Dave Lieberman’s Asian cole slaw is a tastebud-tantalising twist on tradition, but do you know where coleslaw comes from? It’s originally a Dutch dish that was known as ‘koolsla’, kool meaning ‘cabbage’ and sla meaning ‘salad.’ The Dutch took it to America in the seventeenth century and the initial recipe was cabbage marinated in oil, vinegar and melted butter.
Healthy and crunchy and bursting with full-on flavour, this particular Asian coleslaw recipe - with classic veggies and eastern-inspired ingredients including ginger, sesame oil and soy sauce - is an incredible accompaniment to a delicate miso black cod, or a big ol’ BBQ!
Want to explore more slaw? Then check out our recipes from all over the world - Long Beach coleslaw, New Orleans coleslaw, an Indian-inspired broccoli and dill raita coleslaw, and a stunning Kobe beef with dipping sauce and hibachi coleslaw from Japan. And of course this Asian slaw recipe is a vibrant mix of fresh vegetables tossed in a light, tangy dressing that perfectly complements any meal.
