This Asian Slaw using red cabbage, when left to marinate, really soaks up all the wonderful flavours of lime juice, sesame oil, tamari. It has the kick from the chillis and the sweetness from the rice malt syrup. It’s one of my favourite ways to eat red cabbage and get all the amazing nutritional benefits from this member of the cruciferous vegetable family. Red cabbage is often sidelined to an add-on to the table during Christmas lunch, but here, it takes centre stage and rightly so with that beautiful, deep purple colour, speckled with greens and oranges from the savoy leaves and shaved carrot pieces. This is a Winter salad which takes only minutes to prepare but offers incredible health benefits with an assortment of flavours, ranking it in the top 10 of recipes on my table this Winter.

Asian Slaw – Red Cabbage, Carrot, Chilli, Lime & Sesame

  • 2 leaves savoy cabbage washed (stalks removed)
  • 1/2 red cabbage washed
  • 1 large carrot (washed or peeled if not organic, tops removed)


  • 1 tbsp tamari
  • 2 tbsp sesame seeds
  • 1 tsp rapseseed oil
  • 1 juiced lime
  • 1 tsp sesame oil
  • 1/2 tbsp rice malt syrup or Maple syrup
  • 1/4 tsp chilli flakes optional
  1. Begin by making the dressing. Add all the dressing ingredients into a jug and stir to combine. Leave to one side while you prepare the other ingredients.
  2. You may find it quicker to place your red cabbage into a food processor with the grating blade as it will take seconds to finely shred. If you do not have a food processor, simply shred it finely using a sharp knife. Add it to a large bowl.
  3. Roughly chop the savoy cabbage leaves and add to the bowl with the red cabbage.
  4. Using a peeler, shave the carrot into long strips, directly into the bowl.
  5. Now stir in the dressing until evenly coated.
  6. The slaw benefits from being left to marinate for at least a few hours or preferably overnight in the bowl (covered), in the fridge, as it will soften the cabbage and infuse the flavours.
  7. Eat the slaw alone as it is or use it to top baked potatoes or add to other salad ingredients in a buddha bowl.

This will keep for up to 3 days in the fridge in a suitable, lidded container

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