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Chinese Coleslaw


  • Coleslaw

  • 1 small carrot

  • 1 small red onion finely sliced

  • 2 teaspoons sea salt

  • 1 cup brown rice vinegar

  • 0.25 cup brown sugar

  • 1 small cucumber cut in half lengthways

  • 0.5 cup finely shredded savoy cabbage

  • 3 spring onions scallions, trimmed and cut into thin strips

  • 0.33 cup mint leaf

  • 0.33 cup coriander leaf cilantro

  • 0.33 cup dill leaves

  • 3 red cherry tomatoes cut in half

  • 3 yellow cherry tomatoes cut in half

  • Dressing

  • 1 tablespoon tamari or light soy sauce

  • 0.5 teaspoon sesame oil

  • 1 tablespoon brown rice vinegar


  • Coleslaw:

  • 1.

    Using a vegetable peeler, peel carrot, then slice finely lengthways into ribbons.

  • 2.

    Cut carrot ribbons into thin strips and place in a bowl with half the salt, then mix well. Place onion slices in a separate bowl with remaining salt and mix well.

  • 3.

    Set carrot and onion aside for 1 hour.

  • 4.

    Combine vinegar and sugar in a small heavy-based saucepan and stir over medium heat until sugar dissolves. Simmer, uncovered and without stirring, for about 10 minutes, or until reduced and slightly syrupy. Set aside to cool.

  • 5.

    Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.

  • 6.

    Using a vegetable peeler, finely slice cucumber lengthways into ribbons and then cut these into thin strips. In a large bowl, combine cucumber with pickled carrot, onion and all remaining ingredients, using your hands to mix thoroughly.

  • 7.

    To make the dressing, combine all ingredients in a small bowl. Spoon dressing over salad and serve on a platter.

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Posted by Rosanna7Report
Oh yum...its sounds so fresh and above that really sounds good! Will try all!!