Winter slaw with chilli dressing

Print Recipe

Vegetable slaw with tomatoes in a bowl on a blue tablecloth


Serves 2 as a main and 4 as a side

  • 1/2 small red cabbage
  • 1/3 sweetheart cabbage
  • 100g cherry tomatoes, quartered
  • 75g sugar snap peas, thinly sliced on the diagonal
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds

For the dressing:

  • 1 tablespoon sesame seed oil
  • 1/2 teaspoon fish sauce
  • Juice of 1 lemon
  • 1 fresh red chilli, seeds removed and finely diced
  • 1/2 teaspoon sugar
  • Pinch of salt


Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes

Winter slaw with chilli dressing

This is a lovely zesty and fresh salad for mid-winter’s day, and it full of goodness. It works well as a salad for lunch or a light dinner, or it’s equally good alongside seared tuna, lamb chops or a grilled chicken breast. I’ve included a whole medium chilli here so adjust the heat to your liking.


Add all the slaw ingredients into a medium sized bowl and stir. Put the dressing ingredients into a small bowl and stir. Add the dressing to the slaw, stir well, and taste. Adjust the chilli, oil, lemon and salt to your liking.

This slaw will hold in the fridge for up to 2 days.



You could add in toasted pinenuts or sesame seeds instead of sunflower and pumpkin seeds. Freshly chopped mint, coriander or chives would really lift it… or try using all three!”

No Comments

Post A Comment