Chinese coleslaw

    (23)
    30 min

    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!


    20 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

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

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (17)

    by
    28

    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)

    by
    16

    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)

    by
    13

    We enjoyed this refreshing slaw. It's best with plenty of salt and pepper. I also doubled the dressing. I think raisins or dried cranberries would add a lot, because the texture is a little monotonous. I'm not sure I'd make this again unless I had ingredients I needed to use up, but all in all not a bad little salad!  -  08 Dec 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 7 collections