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Coleslaw Asian Style

July 13, 2022

This recipe is taken from Recipe Tin Eats, a brilliant food blog by Nagi in Sydney. I have made this slaw multiple times and love it – the dressing makes it pop. Nagi suggests having this with shredded chicken and says simply to bring a large pot of water to the boil, submerge room temperature chicken breasts in the water, put a lid on, bring back to the boil, remove from heat and leave for 20mins. Up to 45 mins is ok – it won’t overcook.
Check out Nagi’s site for loads of meals inspiration:

Serves 4 as a side


For the Slaw:

  • 1.5 cups green or Chinese cabbage, shredded
  • 1.5 cups red cabbage, shredded
  • 1 large carrot, julienned
  • 3 spring onions
  • 4g / ¼ cup chopped coriander leaves
  • 4g / ¼ cup chopped mint leaves
  • Asian fried shallots to garnish

For the Dressing:

  • 1.5 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • 1.5 tbsp peanut oil
  • 1 dsp sugar
  • Red chilli, about a half, chopped
  • 1 garlic clove, crushed


  1. Combine the dressing ingredients in a jar and shake well.
  2. Combine the salad ingredients except the shallots.
  3. Pour over the dressing and toss to combine. Garnish with shallots and serve.
  4. If using poached chicken, allow to cool, shred or slice and toss in with the slaw.

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