Asian-Style Coleslaw

Coleslaw is one of those all-time favourite salads, usually doused in loads of mayo, but I love this mayo-free coleslaw with its Asian-style flavours, which really lighten it up, while delivering heaps of flavour. The bed of smashed avocado on the serving plate really brings it all together. This salad always seems to go down well when taken to a party, or whenever friends come over. Adding some prawns or smoked fish is a great option when you’re feeling a bit fancy. Shredded poached chicken works well, too.

INGREDIENTS Serves 4

  • 1⁄4 Chinese cabbage, thinly sliced 

  • 1 carrot, peeled, then shredded or grated

  • 1 baby fennel bulb, very thinly sliced 

  • 2 celery stalks, very thinly sliced diagonally

  • 100 g (31⁄2 oz) snow peas (mangetout), thinly sliced diagonally

  • 2 spring onions (scallions), very thinly sliced

  • 4 tablespoons fish sauce or gluten-free soy sauce

  • 4 tablespoons rice vinegar, plus extra for drizzling

  • 11⁄2 tablespoons sesame oil 

  • 11⁄2 tablespoons maple syrup, or 1 tablespoon raw or white sugar 

  • 2 ripe avocados, peeled

  • 1 tablespoon lime juice

  • a pinch of sea salt

  • 100 g (31⁄2 oz) hot smoked trout or salmon, or halved cooked prawns (optional)

METHOD

  1. Combine the cabbage, carrot, fennel, celery, snow peas and spring onion in a large bowl.

  2. In another bowl, whisk together the fish sauce, vinegar, sesame oil and maple syrup until well combined. Drizzle the dressing over the vegetables and toss well to combine.

  3. Mash the avocados in a bowl with the lime juice and salt. Spread the mashed avocado over a serving platter and top with the coleslaw. Flake the fish over the top, if using, and serve immediately.

divide and conquer

Serving the prawns or smoked fish on the side is an easy option for those who would like fish.

To make the coleslaw vegan, use soy sauce rather than fish sauce, and omit the seafood.

Make half the dressing vegan by dividing the vinegar, sesame oil and maple syrup between two small bowls, then add half the fish sauce to one bowl, and half the soy sauce to the other bowl.

healthy fats | low carb