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Chinese Coleslaw Salad

Crunchy shredded vegetables in a lightly sweet, refreshing and tangy dressing inspired by the flavours of China.

Course Side Dish, Salad
Cuisine Chinese, Vegetarian, Vegan
Keyword raw, quick, no-cook
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 2
Author Moorlands Eater

Ingredients

Dressing

  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp Chinese cooking rice wine e.g. Shaohsing/Shaoxing
  • 1 tbsp brown sugar
  • 2 tsp sesame oil
  • 1 tsp dark soy sauce
  • 1 clove garlic finely chopped
  • salt optional

Salad

  • ¼ - ⅓ medium red cabbage thinly shredded
  • ⅓ - ½ medium cucumber julienned or cut into matchsticks
  • 1 large carrot julienned or cut into matchsticks
  • 1 small red onion halved then thinly sliced
  • 1 small bunch coriander roughly chopped
  • 2 spring onions trimmed, thinly sliced
  • 1 tbsp sesame seeds, black and white if possible toasted

Instructions

Make the dressing

  1. Put all the ingredients except the salt in a bowl or screw-topped jar.

    Whisk or shake together to combine.

    Taste and add salt if needed.

Make the salad

  1. Toss together in a bowl all the ingredients except the spring onions and sesame seeds.

Serve

  1. Just before serving, pour the dressing over the salad and toss well to combine.

    Serve immediately, sprinkled with the sliced spring onions and toasted sesame seeds.

Recipe Notes

Both the salad and dressing can be made a few hours in advance if kept covered, but only toss together just before serving to the vegetables crunchy.