Equipment
Ingredients
Slaw Base
- 300 g red cabbage, finely shredded, core removed
- 150 g carrots, peeled and julienned
- 40 g scallions, thinly sliced on a bias
- 30 g fresh cilantro, roughly chopped, stems included
- 15 g fresh mint, roughly chopped
- 50 g roasted unsalted peanuts, roughly crushed
Sweet & Sour Dressing
- 45 ml fresh lime juice
- 30 ml fish sauce
- 20 g honey
- 15 ml rice vinegar, unseasoned
- 10 ml toasted sesame oil
- 2 garlic, finely minced
- 1 bird's eye chili, finely minced, seeds removed for less heat
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 166 kcal
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 9 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 644 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 515 mg
- Calcium
- 78 mg
- Iron
- 1.6 mg
- Magnesium
- 58 mg
- Phosphorus
- 93 mg
- Zinc
- 0.8 mg
- Vitamin A
- 520 mcg
- Vitamin C
- 53 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 55 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.13 mg
- Niacin
- 2.8 mg
- Folate
- 48 mcg
- Water
- 132 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the shredded red cabbage, julienned carrots, sliced scallions, chopped cilantro, and mint in the large mixing bowl.
In the small mixing bowl, combine the lime juice, fish sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and minced bird's eye chili. Whisk vigorously until the honey is completely dissolved and the dressing is emulsified.
Pour the dressing over the prepared vegetable mixture. Using tongs, toss the slaw thoroughly, ensuring every strand of cabbage and carrot is generously coated.
Allow the slaw to sit at room temperature for 10 minutes to allow the salt and acidity to lightly pickle and tenderize the hearty cabbage.
Right before serving, add the crushed roasted peanuts and toss one final time to distribute. Transfer to a serving platter and enjoy.
Chef's Notes
- For the absolute crispest texture, soak your shredded red cabbage in an ice water bath for 10 minutes, then spin it completely dry in a salad spinner before assembly.
- Rolling citrus firmly on the countertop under the palm of your hand before cutting will rupture the internal cell walls and yield significantly more juice.
- Cilantro stems pack an immense amount of flavor and a pleasing crunch. Do not discard them; chop them finely and include them right alongside the leaves.
- To make this recipe fully vegetarian or vegan, substitute the fish sauce with a high-quality vegan fish sauce, or use equal parts soy sauce and lime juice with a small pinch of MSG for umami.
Storage
Refrigerator: 3 days — Store in an airtight container. The cabbage will soften and release liquid over time, but the flavor will deepen.
Troubleshooting
Slaw is too watery at the bottom of the bowl
Cause: The vegetables released excess water due to prolonged contact with salt in the dressing
Fix: Use tongs to lift the slaw out of the accumulated liquid and transfer to a fresh serving bowl. Adjust seasoning with a squeeze of fresh lime juice.
Prevention: Dress the salad no more than 15 minutes before serving, or lightly salt the cabbage, wait 20 minutes, and squeeze out excess moisture before dressing
Dressing tastes overly acidic and sharp
Cause: Limes were particularly tart or the honey did not fully dissolve
Fix: Whisk in an additional 5 to 10 grams of honey until balanced
Prevention: Taste the dressing before adding it to the vegetables and whisk thoroughly
Cultural Context
While the concept of coleslaw originated in Europe, this preparation borrows its flavor architecture heavily from Vietnamese gỏi (salads). These salads rely heavily on a balance of fresh herbs, crunchy vegetables, and the quintessential nuoc cham dressing. The complex interplay of sweet, sour, salty, and umami acts as a perfect palate cleanser and acidic counterpoint to rich, fatty dishes like dim sum, roasted pork, or fried appetizers.
