When cabbages are in season, I often make coleslaw with different dressings or sauces. I tried to create an Asian flavour slaw. When you follow this recipe, you might think the amount of the cabbages is too much for 4 servings but it will decrease in volume and the flavour will become stronger. I use Toban Djan for spiciness because it is always in my fridge, but fresh Chilli would be very nice. Today I served the slaw in lettuce cups.


4 Servings


1/4 Green Cabbage
1/6 to 1/4 Red Cabbage
1 Carrot
1 to 2 Spring Onion
1/4 teaspoon Salt
1 Canned Tuna *185g , in Brine recommended

Sauce Ingredients

1 clove Garlic *grated
1 small piece Ginger *grated
2-3 tablespoons Rice Vinegar
1-2 tablespoons Sugar
1 tablespoon Soy Sauce
1 tablespoon Sesame Oil
2-3 teaspoons Toban Djan (Chili Bean Sauce)

  1. Slice Cabbages and Carrot into thin strips. Thinly slice Spring Onion diagonally. Place the vegetables in a large bowl, add a pinch of salt and mix well.
  2. Make the sauce by mixing all the ingredients in a bowl. Alter the amount of Rice Vinegar and Sugar to suite your preference.
  3. Drain Canned Tune and remove excess water, then add to the vegetables.
  4. Add the sauce and mix all until well combined. Set aside for a while, mixing occasionally, to let it softens and decrease in volume.
  5. It’s an idea to serve the slaw in lettuce cups.