South East Asian-inspired Savoy cabbage slaw
Waitrose and Partners

South East Asian-inspired Savoy cabbage slaw

This takes the flavours of a Thai shredded salad and applies them to more wintry European vegetables. The result is a fresh, colourful and welcome lift in the cold and damp of a typical February day.

5 out of 5 stars(1) Rate this recipe
HealthyLow fat2 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plusresting

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  • 1 Savoy cabbage, cored, leaved finely shredded
  • 2 carrots, finely shredded on a mandolin ( or coarsley grated)
  • 1 fennel bulb, finely sliced
  • 4 salad onions, finely sliced
  • ½ x 25g pack coriander, leaves picked
  • ½ x 25g pack mink, leaves torn
  • 20g peanuts, salted or plain, roughly chopped


  • 1 clove/s garlic, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 1 tbsp dark brown sugar
  • 4 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 1 unwaxed lime
  • ½ orange (scrubbed), zest and juice


  1. In a large mixing bowl, whisk together all the ingredients for the dressing. Add the cabbage, carrots, fennel and salad onions; stir through well.

  2. Leave to stand for a couple of minutes for the flavours to develop, then mix in most of the herbs, reserving some leaves to serve. Transfer to a large serving bowl or platter, then scatter with the peanuts and remaining herbs.

Cook’s tip



Blend with a little red chilli, garlic, toasted peanuts and sesame oil. Keep in the fridge for up to 3 days to toss through cooked pasta or drizzle over fried eggs.


Typical values per serving when made using specific products in recipe


506kJ/ 121kcals



Saturated Fat












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5 out of 5 stars1 rating