Crunchy Asian cabbage and peanut slaw with ponzu dressing

Nadia Lim's fresh, crunchy slaw recipe has a zesty, Asian-inspired ponzu dressing, peanuts, cabbage and raw bok choy, which is fantastic in salads. Add poached chicken or salmon for a protein kick

By Nadia Lim
  • 25 mins preparation
  • Serves 6
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  • 3-4 cups shredded or finely sliced cabbage
  • 2-3 baby bok choy, leaves and stems finely sliced
  • 2 stalks celery, finely sliced
  • 3/4 cup chopped, roasted peanuts
  • 3/4 cup chopped coriander (leaves and stalks)
  • 2 tablespoon lightly toasted sesame seeds (toast in dry frying pan over medium heat until fragrant and lightly coloured; remove from pan immediately)
  • 1 tablespoon tamari or soy sauce* (check labels if eating gluten-free)
  • juice ½ lemon or 1 lime
  • 1 teaspoon sesame oil
  • 2 teaspoon rice vinegar* or apple cider vinegar
  • 1 1/2 teaspoon sweet chilli sauce*
  • 1 teaspoon finely grated ginger
  • 1 tablespoon extra virgin olive oil
  • 1 large red chilli, finely chopped (optional)
  • 1 kaffir lime leaf, midrib removed, finely sliced (optional)


  • 1
    Mix dressing ingredients together.
  • 2
    Toss salad ingredients together and dress just before serving. If you like, add roast or poached chicken, or pan-fried salmon.


  • Check label if eating gluten-free