Asian Slaw
Asian Slaw is a salad staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Plan on 15 mins from starting prep to plating for 6. Prep is about 15 mins; the active cook or oven time is closer to 0 mins. Read the whole method once before you turn on the heat. Key building blocks: red cabbage, green cabbage and carrots. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. Good for warm evenings, BBQ sides, and desk lunches that still feel fresh. Double for a crowd; keep dressing separate until the last minute. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.
Ingredients
Method
- Toss cabbages, carrots, spring onions and coriander in a large bowl.
- Whisk vinegar, soy, sesame oil, honey and ginger. Pour over and toss.
- Top with crushed peanuts just before serving.
Tip: Great alongside grilled meats or as a taco topping.
Notes
- Putting it together for Asian Slaw: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
- Make-ahead and leftovers: double for a crowd; keep dressing separate until the last minute. Leftovers of Asian Slaw keep best undressed where possible; eat within 1–2 days and expect softer veg. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
- From our tested tip, expanded: Great alongside grilled meats or as a taco topping. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
- Shopping and mise en place: read the full ingredient list once before you start. For Asian Slaw, red cabbage and green cabbage are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
- Extra cook's margin: if your pan is thin or your oven runs cool, give Asian Slaw another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.