Pic of Asian cabbage and sesame salad

Asian cabbage and sesame salad

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Asian cabbage and sesame salad

Serves 6 15 min
This vegan recipe's a lot lighter and healthier than mayonnaise-heavy traditional coleslaw. It's great with barbecued food, or as a side dish to a Chinese or Japanese-style meal. The quantities given may make more dressing than you want, but it's a great stand-by for salads and keeps well in the fridge in a screwtop jar. The red onions in this recipe need a couple of hours to marinate.



  • 1 small white cabbage, finely shredded
  • 6 shallots, finely sliced and marinated in 2 tbsp red wine vinegar or rice vinegar for 2 hrs
  • 1 tbsp toasted sesame seeds

for the dressing

  • 3 tbsp tahini
  • 1 tbsp sunflower oil
  • 1 tsp wasabi paste or English mustard if not available
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • juice of 1 lemon
  • 1 inch fresh ginger, peeled and grated
  • 1 small garlic clove , crushed
  • 1 ½ tbsp sesame oil
  • 5 tbsp water
  • 1 tbsp sugar
  • 1 tsp salt, or to taste


Prep time: 15 min
  • Step 1

    mix together all the ingredients except the water - a blender or electric beater is useful - then add the water to thin.
  • Step 2

    Toss the dressing through the shredded cabbage. Drain the shallots and combine with the cabbage and dressing. Sprinkle over the sesame to garnish.

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