Asian Coleslaw

I really love raw carrots and cabbage, but have never been a massive coleslaw fan (even pre-paleo), because the sauce is always so creamy in a really unpleasant-cheapmayonnaise-synthetic way.  I saw a similar recipe to this in one of those ‘healthy’ cook books that came free with a magazine absolutely yonks ago.  I’ve got a stack of these at home and flick through them every now and again.  Anyway here is the coleslaw – a perfect salad for a summer BBQ!

Ingredients (serves 4 as a side course)

  • 4 Medium carrots, grated
  • A small purple cabbage, thinly sliced
  • 4 Tablespoons of Coconut Milk
  • 1 Tablespoon of Tahini
  • 1 Tablespoon of Tamari (wheat-free soy sauce)
  • Lemon juice
  • Sesame Seeds & fresh Basil or Coriander to top (I had neither so used dried coriander – SO not the same…)


Whisk together the coconut milk, tamari, tahini and lemon juice.  Combine with the carrots and cabbage, and top with the sesame seeds and herbs.

I had a portion of this today, served as above with one of my Thai Turkey Burgers  done on the griddle pan, with a spinach and cucumber salad.  I’ll probably eat the left-overs tomorrow with some more spinach, and the tin of emergency tuna which I know is lurking in my desk draw. …


  1. Jackie says

    Made this tonight to accompany my Korean meal. Added chilli flakes, garlic and red onion to make it more like kimchi. Was yum, thanks Ceri! Xx


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