Asian slaw from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 225) by Samin Nosrat

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Accompaniments: Glazed five-spice chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • teresa_3u2sef on March 25, 2026

    A delicious alternative and ignited the idea of ringing changes in coleslaw

  • LittleTex on July 21, 2023

    Good but maybe needs more soy sauce and some sesame oil. Tasted better after sitting in fridge overnight. Had it with the Glazed Five-Spice Chicken from same cookbook, very nice combo.

  • Skamper on January 02, 2021

    This is very good. I made just enough for 2 and eyeballed the amounts.

  • Lepa on April 18, 2018

    We liked the gingery taste of this slaw but I think it would benefit from a bit of fat- maybe some sesame oil? Also, I used purple cabbage and I'm not convinced the salting was necessary or improved the taste/texture of this slaw.

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