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asian slaw

{VANESSA} This is a fresh, healthy and tasty coleslaw to take to your next BBQ. It uses daikon (sometimes called Chinese radish) a vegetable you have probably seen especially if you shop at Asian vegetable shops but never had the guts to try. It’s super easy to prepare, just peel and  grate or finely shred and has  great crunch and a mild taste. The dressing for this slaw is based on the expensive and delicious Japanese sesame dressing that’s often served on your salad in a bento box lunch or in the International aisle of the supermarket. It’s a great idea to make extra dressing to keep in the fridge to dress any salad greens. This salad looks vibrant, it’s good added to a wrap or a crusty roll, served alongside any meat or even taken to work and eaten with a tin of salmon or tuna. PS if you prefer the creamy style dressing and aren’t on any New Year diet, add more mayonnaise and  less vinegar. The dressing can be adapted to suit your tastes. If your in the mood for more easy salad combinations try the Red cabbage and Apple Slaw.

Asian Slaw
Prep time

Cook time

Total time


This is a fresh, healthy and tasty coleslaw to take to your next BBQ.
Recipe type: Salad
Cuisine: Asian
Serves: 4-6

What you need
  • Slaw
  • 1 cup shredded white cabbage
  • 1 cup shredded red cabbage
  • 2 carrots peeled and grated
  • 1 raw beetroot peeled and grated
  • ½ daikon (or 4 radishes) peeled and grated (daikon is sometimes called a Chinese radish)
  • Toasted sesame seeds for garnish
  • 1 finely chopped spring onion or finely chopped mint for garnish
  • Sesame Dressing
  • 6 Tbsp roasted sesame seeds (place in a non-stick pan and toast on a low heat until they start to colour)
  • 4 Tbsp mayonaise
  • 4 Tbsp rice vinegar
  • 3 Tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • Pince of salt

How to make
  1. Using a food processor (easy) or a hand grater prepare the Slaw ingredients and mix in a large bowl.
  2. Dressing
  3. Place seasame seeds in a non-stick pan and toast on a low heat until they start to colour.
  4. Set a few seeds aside as garnish. Using a mortar and pestle grind the warm sesame seeds to a coarse consistency.
  5. Combine all ingredients including the seeds in a food processor and blitz until combined. (Or shaking it in a tightly sealed jar will work too)
  6. Pour over the coleslaw and mix well.
  7. Garnish with finely chopped spring onion or mint and toasted sesame seeds.


Comments (2)


2 Responses

  1. Genie says:

    I love daikon in asian style broths but never tried it raw. I will have to try this out next time. They are always so big and cheap but I’m scared I won’t finish it so I tend not to buy them so often. This salad looks like it might make a good summer roll filling too…with a couple of fat prawns 🙂

  2. Genie, I am the opposite, never (knowingly) tried it cooked! They do seem to last quite some time in the fridge though. Yip fat and juicy garlic prawns would be amazing as well as a scotch fillet on the BBQ. Vanessa

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