Asian Summer Slaw 

  • By Amanda Li
  • 01 Jul, 2017

The perfect accompaniment to any barbecue, and feel free to eat the whole bowl, because as I always like to say, “Eat veggies as if it was your job to!”


1 small head Napa cabbage, outer leaves discarded and finely shredded
½ head Red cabbage, outer leaves discarded and finely shredded
3 Carrots, grated
227g-bag Stringless sugar snap peas, finely sliced on a diagonal (Mann’s brand)
1 bunch Green onions, finely sliced
¼ cup Sesame oil (Kadoya brand)
3 tbsp Rice vinegar
3 tbsp Honey or maple syrup
2 cloves Garlic, peeled and grated on a microplane
½-inch knob Frozen gingerroot, grated on a microplane
1 tsp Fresh chili peppers, finely minced (optional)
To taste Sea salt & freshly cracked black pepper
¼ cup Sesame seeds


Step 1

In a large bowl, combine all the ingredients together and using your hands, massage the contents thoroughly. Let the salad marinate for 2-3 hours before enjoying. The salad can be kept in the refrigerator for up to 3 days!

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