According to weather reports, the good weather is making a September back as of this weekend. So in the spirit of summer, look no further for alfresco dining inspiration for this evening. This is an Asian slaw recipe inspired by Bill Granger’s ‘Bill’s Everyday’ cookbook. It is a zesty, fresh recipe with ingredients with East Asian accents. It takes approximately 10 minutes to throw together (especially if you have a fancy food processor) with no cooking required. So here goes…


Serves 6

10-15 minutes preparation

No cooking

slaw ingredients


•    3 Spring onions, thinly sliced

•    500g cabbage, thinly sliced

•    200 g red cabbage, thinly sliced

•    2 large carrots peeled & grated

•    2 yellow peppers, de-seeded and thinly sliced

•    1 handful of mint leaves

•    1 handful of coriander leaves

•    3 tablespoons of toasted sesame seeds for garnishing

•    3 tablespoons red wine vinegar

•    Juice of 2 limes

•    100 ml oil (rape seed oil or coconut work well with the Asian vibe)

•    1 tablespoon sesame oil

•    A dash of Fish sauce

•    4 tablespoons soy sauce

•    3 tablespoons honey

•    a thumb sized ginger grated

•    2-3 garlic cloves, crushed

•    1 Medium Red chilli, finely sliced

•    4 tablespoons sugar-free peanut butter


Either add the slicing attachment to your food processor to slice all of the vegetables or slice them thinly by hand. Place all of the sliced vegetables in a large bowl with the mint and coriander, reserving a few leaves for the garnish. In a separate, smaller bowl whisk the vinegar, lemon juice, oils, soy sauce, ginger, garlic and peanut butter. Pour this over the vegetables and toss to combine. Sprinkle sesame seeds on top along with the remaining mint and coriander leaves.


This is delicious served along side a BBQ and a fresh green salad. Try sirloin steaks or seared tuna, in a simple marinate of lime, chilli, soy and honey.



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