Asian Coleslaw


1/2 savoy cabbage, finely shredded

1/4 purple cabbage, finely shredded.

4 lebanese cucumbers, halved length ways, seeds removed with a teaspoon, and thinly sliced

2 carrots, peeled and grated

1 bunch of mint, washed and picked or coarsely chopped

1 bunch of coriander, leaves washed and picked or coarsely chopped

1 tablespoon of white sesame seeds

1 tablespoon of black sesame seeds.


80ml of grape seed or flaxseed oil

1 tablespoon of sesame seed oil

50ml of light salt reduced soya sauce or tamari

1 1/2 tablespoons of  honey

juice of 1 lemon

Method :

1. for the dressing, whisk all ingredients together and set aside.

2. combine chopped veggies and top with sesame seeds, I allow my friends and family to pour on their own dressing and there if any salad is left it will keep in the fridge for 2 more days without going soggy. Perfect for over the christmas holidays and for left over meals.

You can serve this beautiful crunchy salad with fresh seafood, christmas leg ham or we often have ours with marinated lamb chops from the BBQ.

I marinade my chops in a splash of olive oil, the zest and juice of 1 lime, finely chop  1 red chilli and a handful of mint leaves. and serve with a slice of mango when in season.