Chinese coleslaw

    Chinese coleslaw


    20 people made this

    About this recipe: This coleslaw is Chinese inspired. It is made by tossing together Chinese leaves, water chestnuts, daikon, apple, carrots and pear in an orange-lime-olive oil dressing. It's delicious and it's vegan friendly!

    Makes: 8 

    • 150g finely chopped Chinese leaves
    • 450g water chestnuts, finely chopped
    • 230g grated daikon radish
    • 2 Granny Smith apples, peeled, cored and grated
    • 2 large carrots, grated
    • 1 firm pear, grated
    • 4 tablespoons finely chopped coriander
    • 2 tablespoons olive oil
    • 3 tablespoons orange juice
    • 1 tablespoon lime juice
    • sea salt and pepper to taste

    Prep:30min  ›  Ready in:30min 

    1. Place the cabbage, water chestnuts, daikon, apple, carrot, pear and coriander into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt and pepper. Toss until evenly blended and serve.


    If you can get your hands on fresh jicama, use this instead of water chestnuts.
    Daikon radishes can be found in Oriental speciality stores.

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    Reviews in English (23)


    I like how light and healthy this salad is. For me it didn't have enough flavor so I added a lot more cilantro, lime juice and tossed in peanuts. I will make this again as a light lunch with my additions and some grilled chicken. This is a very big salad, more than 8 servings. Thank you for sharing.  -  30 Jun 2009  (Review from Allrecipes US | Canada)


    I loved this recipe. I omitted the radish and only had one green apple so I used two pears. Added more lime juice. Rather than grate the ingredients, I just chopped them and it worked out just fine. Definitely a way to clean out the fridge and make a great salad at the same time!  -  20 Jul 2009  (Review from Allrecipes US | Canada)


    Everyone I've made this for has really liked it. I'm surprised to see people call it "bland" because when I've made it, it has been anything but. I don't know if it's a difference in ingredient or what. I always use herbs fresh out of my garden and local produce. We do tend to eat this on fish tacos or pulled pork sandwiches rather than by itself, so that could be part of the issue. I have experimented with this quite a bit and have found that the addition of more herbs, red wine vinegar, finely shredded sweet walla walla onion, lemon olive oil, an orange (with the juice) and a bit of sugar improve the flavor. I tend to make stuff from whatever I have on hand and this recipe was the result of needing to clean out my veggie drawer. I'm sure you can sub in just about any vegetable (broccoli slaw would be great here, as would pineapple or mango.. and chili peppers to give it a spicy kick) and I recommend upping the amount of cilantro. There should be a balance between acidic, sweet, sour, salty and spicy. Hope this helps!  -  01 Sep 2009  (Review from Allrecipes US | Canada)

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