Classic Asian slaw

Classic Asian slaw

The Hang Fire Cookbook

This recipe is loosely based on a salad we ate on an island in Thailand. We’ll admit, this ’slaw might seem like it has a million ingredients, but it really is a standout side dish and your family or guests will be sure to appreciate the effort. This is the perfect summer salad to accompany our Mai-Thai Thighs.


Quantity Ingredient
1/2 chinese cabbage, finely sliced
1/2 small red cabbage, finely sliced
2 carrots, finely sliced into long thin strips, use a julienne cutter if you have one
3 spring onions, sliced lengthways into long, thin strips
100g mangetout, sliced lengthways
100g beansprouts
1 teaspoon fine sea salt
1 tablespoon caster sugar
1 lime, juiced
1 red chilli, deseeded and finely chopped
medium bunch coriander, finely chopped
small bunch mint leaves, finely chopped
small bunch thai basil leaves, finely chopped
1 tablespoon toasted sesame seeds
50g toasted unsalted peanuts, crushed

For the dressing

Quantity Ingredient
1 garlic clove, very finely chopped
1 teaspoon grated fresh ginger
1 tablespoon honey
50ml rice vinegar
50ml olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sweet chilli sauce
sea salt
freshly ground black pepper, to taste


  1. Add your prepared vegetables to a bowl. Sprinkle with the salt, sugar and lime juice and toss through.
  2. Put the bowl in the fridge while you prepare the dressing.
  3. Whisk the dressing ingredients vigorously in a bowl. Taste to check the seasoning. Pour the dressing over the chilled vegetables and mix well. Now add the chilli, chopped herbs and sesame seeds and toss through. Allow the flavours to come together in the fridge for 1 hour. Just before serving, sprinkle over the toasted crushed peanuts.
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