This vibrant, crunchy Asian Slaw is the kind of dish that feels as good as it looks – fresh, colourful, and full of texture. It brings together a rainbow of raw vegetables and fruit, all finely sliced and tossed in a zesty citrus-honey dressing with just a touch of spice. Crisp apples, juicy pomegranate, and roasted peanuts give it the perfect mix of sweet, tangy, and nutty.
More than just a pretty salad, it’s also a nutrient powerhouse. The raw vegetables are rich in fibre, antioxidants, and phytonutrients, while the healthy fats from peanuts and sesame oil help with absorption of fat-soluble vitamins. The slaw is naturally gluten-free and can be easily made low-sugar by using stevia or monk fruit instead of honey.
It’s a light yet filling option that works beautifully as a main salad or a side dish. The base is cabbage, but the additions – from cucumber and carrot to bell pepper and tomato – make it feel far more dynamic than your average slaw. The dressing is flexible too: go sweet or sugar-free, depending on your goals.
Best of all, there’s zero cooking required. Just chop, toss, and enjoy it fresh. Ideal for busy days, picnics, or whenever you want something clean and crunchy that doesn’t skip on flavour.
Asian slaw
Email Share on FacebookIngredients
- For the slaw:
- 1½ cups shredded cabbage
- ¼ cup julienned tomato
- ¼ cup thinly sliced onion
- ½ medium apple julienned
- ¼ cup julienned carrot
- ¼ cup julienned cucumber
- ¼ cup julienned capsicum
- 2 tbsp pomegranate seeds
- 1 tbsp chopped fresh coriander
- 1 tbsp crushed roasted peanuts
- For the dressing:
- 1 tbsp lemon juice
- ½ tbsp olive oil
- ½ tsp honey or a few drops of stevia/monk fruit
- Salt to taste
- ¼ tsp black pepper powder
Instructions
Step 1
- In a large mixing bowl, combine cabbage, tomato, onion, apple, carrot, cucumber, capsicum, and pomegranate seeds.
Step 2
- In a small bowl, whisk together lemon juice, olive oil, honey (or sweetener), salt, black pepper, and chaat masala to make the dressing.
Step 3
- Pour the dressing over the slaw. Toss everything together until evenly coated.
Step 4
- Garnish with chopped coriander and crushed roasted peanuts. Serve immediately for maximum crunch.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
This vibrant, crunchy Asian Slaw is the kind of dish that feels as good as it looks – fresh, colourful, and full of texture. It brings together a rainbow of raw vegetables and fruit, all finely sliced and tossed in a zesty citrus-honey dressing with just a touch of spice. Crisp apples, juicy pomegranate, and roasted peanuts give it the perfect mix of sweet, tangy, and nutty.
More than just a pretty salad, it’s also a nutrient powerhouse. The raw vegetables are rich in fibre, antioxidants, and phytonutrients, while the healthy fats from peanuts and sesame oil help with absorption of fat-soluble vitamins. The slaw is naturally gluten-free and can be easily made low-sugar by using stevia or monk fruit instead of honey.
It’s a light yet filling option that works beautifully as a main salad or a side dish. The base is cabbage, but the additions – from cucumber and carrot to bell pepper and tomato – make it feel far more dynamic than your average slaw. The dressing is flexible too: go sweet or sugar-free, depending on your goals.
Best of all, there’s zero cooking required. Just chop, toss, and enjoy it fresh. Ideal for busy days, picnics, or whenever you want something clean and crunchy that doesn’t skip on flavour.
Asian slaw
Email Share on FacebookIngredients
- For the slaw:
- 1½ cups shredded cabbage
- ¼ cup julienned tomato
- ¼ cup thinly sliced onion
- ½ medium apple julienned
- ¼ cup julienned carrot
- ¼ cup julienned cucumber
- ¼ cup julienned capsicum
- 2 tbsp pomegranate seeds
- 1 tbsp chopped fresh coriander
- 1 tbsp crushed roasted peanuts
- For the dressing:
- 1 tbsp lemon juice
- ½ tbsp olive oil
- ½ tsp honey or a few drops of stevia/monk fruit
- Salt to taste
- ¼ tsp black pepper powder
Instructions
Step 1
- In a large mixing bowl, combine cabbage, tomato, onion, apple, carrot, cucumber, capsicum, and pomegranate seeds.
Step 2
- In a small bowl, whisk together lemon juice, olive oil, honey (or sweetener), salt, black pepper, and chaat masala to make the dressing.
Step 3
- Pour the dressing over the slaw. Toss everything together until evenly coated.
Step 4
- Garnish with chopped coriander and crushed roasted peanuts. Serve immediately for maximum crunch.
Nutrition
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
