Asian coleslaw


Type:  Salads

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  cabbage, carrots, coriander, garlic, mint, spring onions

Recipe source: Adapted from Stephanie Alexander Kitchen Garden Foundation


  • metric measuring spoons and cups
  • plastic gloves
  • chopping boards & non-slip mats
  • 1 medium knife
  • 1 large bowl
  • juicer
  • large spoon
  • medium saucepan
  • ladle
  • tongs
  • plate
  • plastic wrap
  • peeler
  • food processor
  • grater
  • serving bowls

  • 1 carrot
  • 1 daikon
  • ½ cabbage
  • 2 spring onions or 1 small red onion
  • 20 mint leaves
  • 12 stems coriander

For the dressing

  • 3 garlic cloves
  • 1 long red chilli
  • ¼ cup lime juice
  • 1 tablespoon rice vinegar
  • 1/3 cup fish sauce
  • ½ cup vegetable oil
  • 2 tablespoons sugar
What to do

  • Set out your equipment and ingredients.
  • Peel and finely chop the garlic, and place in the bowl.
  • Put on the plastic gloves.  Cut the chilli in half lengthways and slice it as finely as you can. Place it in the bowl.
  • Juice the lime.  Add the lime juice, rice vinegar, fish sauce, oil and sugar to the bowl, and stir.
  • Peel the carrot and daikon.  Shred the carrot and daikon using the food processor or slicing gadget, and add to the bowl.
  • Shred the cabbage and add to the bowl.
  • Peel the papery outer leaves off the spring onions and finely slice the white section.  Add to the bowl.
  • Wash and dry the herbs and set aside some leaves to use as a garnish.  Shred the rest of the mint and coriander and add to the bowl.
  • Mix all the ingredients together, place in serving bowls, and garnish with the reserved herbs.

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