Riverford Wicked Leeks
Asian cabbage and sesame salad recipe image

Print Asian cabbage and sesame salad

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 & 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 & grated
  • 1 small garlic clove , crushed
  • 1 ½ tbsp sesame oil
  • 5 tbsp water
  • 1 tbsp sugar
  • 1 tsp salt, or to taste


  1. For the dressing mix together all the ingredients except the water - a blender or electric beater is useful - then add the water to thin.
  2. Toss the dressing through the shredded cabbage. Drain the shallots and combine with the cabbage and dressing. Sprinkle over the sesame to garnish.
want to cook with fresh ingredients? try one of our award winning veg boxes