Zingy Slaw

Zingy Slaw

This colourful slaw is a far cry from the sad looking coleslaw you see in the supermarket. By breaking the paradigm and removing the mayonnaise (which, lets face it,  just makes everything a bit soggy) and by adding in some tangy lemon juice and sesame oil, it is transformed into a tasty side salad which can complement so many dishes.


1/2 red cabbage, very thinly sliced

4 carrots, grated or chopped in a food processor

1 bunch of spring onions, finely sliced

1 large handful of fresh coriander, chopped

2 tablespoons toasted sesame oil

Juice and zest of 1 lemon

pinch of salt and freshly ground pepper


  1. Finely slice the red cabbage, discarding the thick outer leaves. Peel and grate the carrots and slice the spring onion finely. Transfer to a large bowl.
  2. Grate the zest from an un-waxed lemon. Sprinkle over the zest and the chopped coriander leaves. 
  3. Squeeze in the juice from the the lemon and add in the sesame oil. Massage the flavours through the salad with your fingers.
  4. Add sea salt and pepper to taste.

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