Asian Slaw Two Ways – Kimchee or Kewpie

If you’re preparing anything from the Skewers & Grills chapter or cooking bao buns, then you’ll want to make one of these crisp slaws. When making in advance, place the vegetables in ice cold water to keep crisp, then drain and spin before dressing. Choose one of the two dressings.

Prep 20 minutes


  • 200 g 7 oz) white cabbage
  • 3 carrots
  • 1 red onion
  • 1 green chilli
  • 15 red radishes
  • 2 tbsp chopped coriander (cilantro)
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp chopped roasted peanuts

Kimchee-Style Dressing

  • 2 tbsp light soy sauce
  • 50 ml 2 fl oz) rice vinegar
  • 1 garlic clove, crushed
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 2 tbsp gochujang (Korean chilli paste)

Kewpie Dressing

  • 125 ml 4 fl oz) Kewpie or regular mayonnaise
  • 1 tbsp light soy sauce
  • 2 tbsp miso
  • 45 ml ( fl oz) rice vinegar
  • 1 tsp hot chilli sauce


Make the dressing of your choice by placing all the ingredients in a screwtop jar with a fitted lid. Shake well and set aside.

Chop the cabbage, julienne the carrots, slice the red onion into half moons and thinly slice the green chilli and radishes. Place all the vegetables, coriander, sesame seeds and peanuts in a bowl and just before serving, toss the slaw with the dressing.