Soy and sesame coleslaw salad

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Using just a few store cupboard ingredients, Martin Wishart's recipe is a simple twist on coleslaw, elevating plain old white cabbage to a superb side dish. Serve with barbecued meats such as lime marinated flank steak.

First published in 2015




Soy and sesame coleslaw


Star the coleslaw by discarding any damaged cabbage leaves, cut into quarters and shred as finely as possible. Place in a bowl of ice cold water along with the onion and leave for a few minutes
Drain well, then store in an airtight container in the fridge for 30 minutes. This will give the cabbage a crisp texture
Just before serving, add the oil, rice wine vinegar, sugar and soy sauce to the cabbage and onion. Mix quickly, checking the seasoning
  • 3 tbsp of vegetable oil
  • 100ml of rice wine vinegar
  • 3 tsp caster sugar
  • 100ml of light soy sauce
To finish the coleslaw, sprinkle the sesame seeds over the top and serve immediately
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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