A refreshingly different take on coleslaw that's a great side for Asian-flavoured grilled or barbecued meat and fish.
Full of flavour and texture, this is delicious as a side dish to complement all kinds of Asian flavours, whether you have it on the side of grilled meat or fish, some tasty barbecued skewers, or pop it inside a 'fusion' burger with a splash of sweet chilli sauce!
Not only is it tasty, it's healthy too, being packed full of fresh ingredients. I serve this with my Thai-style salmon fishcakes - and I'm sure it would be equally delicious with Thai crab cakes too!
Serves five, 45 calories per serving.
[Calories in square brackets]
- 200g Chinese leaf / Napa cabbage (after removing tough inner stalks - or you could just use normal white cabbage if you prefer) 
- 1/2 large red chilli, deseeded 
- 1 inch ginger, peeled 
- 2 spring onions 
- 1 small carrot (50g) 
- 1/2 yellow bell pepper (65g) 
- 1/2 red bell pepper 
- Handful coriander leaves (10g) 
- Juice of 1 lime 
- 1 tsp fish sauce 
- 1 tsp tamari sauce (or light soy sauce, if not gluten free) 
- 2 tsp toasted sesame oil 
- 2 tsp toasted sesame seeds (white or black) 
(Thermomix method below)
1. Grate ginger and finely chop chilli and spring onions. Grate the carrot, or put through the fine julienne plate of a mandolin or food processor.
2. Shred the cabbage leaves, and finely slice the peppers (you could do this using a food processor slicer blade).
3. Roughly chop the coriander leaves, and toss all of the ingredients together in a non-metal bowl. You can set aside whilst preparing other ingredients for dinner, for the flavours to develop. Will keep for 3-4 days in the fridge. Enjoy! I serve this with my Thai-style Salmon Fishcakes.
(This will give a more finely chopped slaw than the one pictured)
1. Cut ginger into coins, spring onions into 1 inch lengths and roughly chop chilli then drop onto running blades / Speed 8.
2. Cut the carrot and peppers into 2-3cm chunks, and the cabbage into wedges or large chunks. Add the carrot, peppers and cabbage into the bowl with the coriander leaves. Chop 5 seconds / Speed 4. Then scrape down and chop for a further 2 seconds / Speed 4.
3. Add the rest of the ingredients, and mix together 5 seconds / Reverse / Speed 4. You can set aside whilst preparing other ingredients for dinner, for the flavours to develop. Will keep for 3-4 days in the fridge. Enjoy! I serve this with my Thai-style Salmon Fishcakes.