Spicy fusion slaw

Prep 0 h : 30 m
Cook 0 h : 0 m


  • 330g medium red cabbage, thinly sliced

    1 large carrot (180g), peeled, cut into matchsticks

    800g green mango, peeled and cut into matchsticks

    125g shallots, peeled and thinly sliced

    150g frozen shelled edamame, thawed

    ½ cup loosely packed fresh mint leaves

    ½ cup loosely packed fresh Thai basil leaves

    40g white sesame seeds, toasted

    Chilli sesame dressing

    2 fresh small red chillies, seeded, finely chopped

    80ml lime juice

    30g palm sugar, finely grated

    1 tbsp sesame oil

    1 tbsp grapeseed oil


  • Spread cabbage, in a single layer, on an oven try; stand at room temperature for 30 minutes to dry (this will help stop the colour bleeding).

    Layer cabbage, carrot, mango, shallot, edamame, herbs and sesame seeds in a large bowl or glass jars.

    Make chilli sesame dressing.

    Drizzle dressing over salad; toss gently to combine.

    To make chilli sesame dressing, place ingredients in a screw-top jar; shake well until sugar dissolves.

    Season to taste.

    Tip: If you want a creamy slaw, add a little Japanese mayonnaise to the dressing.