Asian Kale Cabbage Slaw

Asian Kale Cabbage Slaw

I am a sucker for the _Brassica _family - cabbage, cauliflower, kale, broccoli, etc (kohlrabi anyone)?  While I enjoy the occasional mayo based coleslaw (KFC copycat) I almost always make slaws using an acid (lemon, lime, wine vinegar) and an assortment of spices.  Boiled vinegar slaw (for which I must publish my recipe) ranks high in the ‘traditional’ slaw genre.

That said, I’m often making slaw to top burgers (bulgogi burgers with Korean chili slaw) or a taco topper.

Last night I had some time to throw on some bbq chicken and had some cabbage, kale and other sundries lying about.

Although the chicken was good (my boy-man son ate three pieces) the slaw was memorable.

In particular, the dressing includes a sprinkle of red chili flakes which provide a bit of zing against the nutty sesame oil and the tart of the lime.  I topped the salad with a mixture of chopped almonds and roasted pumpkin seeds just before serving and the additional crunch makes this a winner.



  • 20 mins
  • 30 mins



  • 3 tbs soy sauce
  • 3 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 lime zested and juiced
  • 1 tbs honey
  • 1 tsp red chili flakes
  • 3 cloves garlic minced
  • 1 tsp ginger grated


  • 2 cups baby kale - chiffonaded or coarsely chopped
  • 2 cups red cabbage - roughly chopped
  • 2 cups green cabbage - roughly chopped
  • 3 carrots - shredded
  • 1 bunch green onions - sliced


  • 1/4 cup chopped almonds
  • 1/4 cup roasted pumpkin seeds



  1. combine all ingredients in a bowl and stir well to incorporate honey


  1. Toss all ingredients in a large bowl
  2. Mix with dressing.
  3. Stir well
  4. Let sit 30 mins, tossing occasionally


  1. I mixed the nut topping and served it in a bowl alongside the slaw. I topped each serving of slaw with a tablespoon (or two) of the nut mixture
  2. Keeping the nuts out of the slaw will ensure that leftovers are not littered with soggy nuts

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