Asian Slaw

This Asian Slaw is a crisp cabbage salad with carrots, red pepper and spring onions, tossed in a lime, soy and ginger dressing. It is Asian-inspired rather than tied to one traditional dish, with toasted peanuts and sesame seeds adding a lovely nutty crunch. There is no mayonnaise, and the dressing is tangy with just enough honey to soften the edges.

At a braai, that fresh crunch is a welcome contrast to rich, smoky meat. Serve it with Lamb Sosaties or Peri-Peri Chicken; it also works beautifully alongside pork chops or sticky chicken wings. If you are putting together a fuller spread, browse the Braai Salads collection for another side to share.

For an easy afternoon, prepare the vegetables and dressing separately the day before and keep them refrigerated at 4°C or colder. Dress only what you plan to serve, adding the herbs and crunchy toppings last. Even without mayonnaise, this salad needs chilling: in our summer heat, put out a small bowl and replenish it from the fridge or an ice-packed cooler. Discard salad left out for more than 2 hours, or 1 hour when temperatures are above 32°C.

Tips & Techniques

• Slice the cabbage finely: Thin ribbons catch the dressing and are much easier to eat than chunky pieces. Cut long shreds in half if necessary.
• Dry vegetables matter: Drain and dry washed cabbage and herbs well; extra water quickly turns a punchy dressing into a bland puddle.
• Dress close to serving: A 10-minute rest softens the cabbage slightly without losing its crunch. Avoid dressing the whole bowl hours before the braai.
• Taste before adding salt: Soy sauce provides the seasoning. If using ordinary soy sauce, start with 20 ml and add more only after tasting the dressed salad.
• Keep the crunch separate: Add peanuts and sesame seeds at the end, and reserve a little for the top. Store them separately if transporting the salad.

Delicious Variations

• Peanut-free crunch: Replace the peanuts with 40 g toasted sunflower or pumpkin seeds. For an allergy, check all ingredient labels and avoid cross-contact.
• Budget-friendly cabbage slaw: Use 600 g green cabbage instead of two colours and replace the lime juice with the same amount of fresh lemon juice.
• Fruity summer version: Fold in 150 g firm, ripe mango cut into thin strips just before serving. Reduce the honey to 10 ml so the dressing stays balanced.
• Vegan dressing: Replace the honey with 15 ml sugar, dissolving it fully in the vinegar and lime juice before adding the remaining dressing ingredients.

Serving Suggestions

• Alongside smoky meat: Spoon onto plates with lamb sosaties, pork chops or grilled chicken to balance their richness.
• With spicy chicken: Leave out the optional chilli when serving with peri-peri chicken so the slaw offers a fresh contrast.
• In a braai roll: Tuck a small handful into a chicken or pork roll, lifting it out of the bowl with tongs to leave excess dressing behind.
• For a shared spread: Allow 6 generous portions, or stretch to 8 when there are other sides such as potato salad, pap or braaibroodjies.

Frequently Asked Questions (FAQs)

Q1: Can I make Asian Slaw the day before a braai?

Yes. Prepare the cabbage, carrots, pepper and spring onions up to 24 hours ahead and refrigerate in an airtight container. Keep the dressing in a separate sealed jar, the washed and dried coriander separately chilled, and the peanuts and seeds in a dry container. Dress the vegetables about 10 minutes before serving.

Q2: How long will leftover slaw keep?

Refrigerate promptly in a sealed container at 4°C or colder and use within 2 days. It will soften and release liquid, so toss it before serving and lift it out with tongs. Only keep leftovers that have stayed safely chilled; discard any left out beyond 2 hours, or 1 hour above 32°C.

Q3: What can I use instead of rice vinegar or sesame oil?

Replace the rice vinegar with the same amount of apple cider vinegar. If you have no toasted sesame oil, use an extra 10 ml sunflower oil; the dressing will still work but will be less nutty. Lemon juice can replace the lime juice measure for measure.

Q4: How many people does this recipe serve, and can I double it?

It serves 6 generously as the main salad alongside meat, or 8 with several other sides. Double all quantities for 12–16 people, but toss in two bowls for even coating and bring out one chilled batch at a time.

Q5: Is this slaw gluten-free?

Not necessarily, because many soy sauces contain wheat. Use certified gluten-free tamari or gluten-free soy sauce and check the other packaged ingredients. Taste before using the full amount, as salt levels vary between brands.

In Summary

This Asian Slaw brings fresh crunch, a tangy ginger dressing and toasted peanut flavour to a South African braai. Prepare the components ahead, keep them chilled and toss just before serving for the best texture.