Creamy Asian slaw


There must be some unwritten rule somewhere giving coleslaw the right to turn up at every salad bar, crash every barbecue and sneak into every family party buffet. To us, cabbage and carrots drowned in mayonnaise shouldn’t even be classed as a salad, maybe a condiment or a side dish, but a salad!? Never.

You might have realised we aren’t the biggest fans of traditional coleslaw. For starters it’s incredibly unhealthy (we’ve seen so many people load up their plates with coleslaw under the pretence that they are ‘being good’) and to be  quite honest our taste buds are of the opinion that it’s a little bit bland. And don’t even get us started on all the nasties that lurk in shop bought versions!

But we do know that there’s no getting away from the fact that no summer barbecue is complete without the stuff, so we’ve created an unbelievably delicious creamy Asian slaw which we’re certain you will love!

The beautiful thing about Asian food (and part of why it tastes so good) is that it combines all five taste sensations. This dish brings together sweet, salty, sour, bitter and umami (yes that’s a thing) flavours, making for the perfect accompaniment to your meal. It really is simply divine (and also divinely simple)!


  • One cabbage (purple or white, we used half of each)
  • 3 medium carrots
  • 3 tbsp sesame oil
  • 2 tbsp tamari
  • Juice of one lime
  • 1 tbsp tahini
  • A teaspoon of fresh ginger, finely chopped

Chop the cabbage finely and grate or peel the carrots. Add both of these to a large bowl. In a smaller bowl, mix together the other ingredients to make a dressing, then pour this over the veggies and stir through. Garnish with chopped peanuts or cashews and store in the fridge until eating.

Love, Mrs H xx


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