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Robin Ward

Ginger and Sesame Slaw

Enjoy a vibrant mix of finely chopped red peppers, carrots, and crisp white cabbage, all tossed in a punchy dressing inspired by Vietnamese Nước Chấm. The zesty lime juice and aromatic grated ginger create a refreshing bite, complemented by toasted sesame seeds for a delightful crunch. Drizzled with a touch of olive oil, this slaw offers a bright, ginger-flecked tang that enhances grilled meats or rice noodles. Fresh for maximum texture or savor its deeper flavors the next day.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: #sidedish, Salad
Cuisine: #Asian-Inspired, #Vietnamese
Ingredients Method Notes

Ingredients
  

For the dressing:
  • ½-1 Tbsp grated ginger (adjust according to your taste)
  • 3 cloves garlic, grated
  • 3 Tbsp rice wine vinegar
  • 1 tsp fish sauce
  • juice of 3 limes
  • ¾ tsp kosher salt
  • ¼-1 tsp granulated sugar (adjust to taste)
For the slaw:
  • 3 red bell peppers
  • 3 medium carrots
  • ½ green or white cabbage
  • 1 bunch chives, chopped 1½-inch pieces (a handful, about 1.5 oz.)
  • ¼ cup sesame seeds, toasted
  • olive oil for drizzling

Method
 

  1. Combine all the ingredients for the dressing in a small bowl. It will taste intense and a little over-seasoned on its own.
  2. Slice the peppers in half and remove the seeds. Sliver as finely as you can and place in a large bowl. Follow with the carrots and the cabbage. 
  3. Place the sesame seeds in a medium frying pan and warm over medium heat, swirling the pan every few minutes to turn the seeds. Cook until they’re fragrant and toasted, about 3 minutes. They get carried away easily, so when they look right, tip them onto a plate to prevent them from burning.
  4. Slice your chives into lengths the same as the pepper pieces and set aside.
  5. When you’re ready to eat the salad, pour the dressing onto the veg and use your hands to coat everything well. Taste and adjust the salt (I added another pinch, but this is quite personal). Scatter some of the sesame seeds through the salad and toss. Transfer to a serving plate and sprinkle over the remaining sesame seeds and the chives. Drizzle over lots of olive oil (don’t be tempted to use sesame oil, it’s flavor is too strong for the raw veg).
  6. Eat with grilled meat or rice noodles (in which case you could benefit from 1.5xing the dressing)

Notes

Pair with grilled meats, shrimp or rice noodles; in which case you would benefit from 1.5 times the amount of dressing. (I  1.5xed the dressing in the video to serve 4 rice noodle bowls, plus extra for standing in front of the fridge snacking on it!)
Store any leftover dressing in the refrigerator; it’s excellent for dishes like a shrimp ramen noodle bowl the next day.
 
Using a large stainless steel, commercial-grade mixing bowl makes it so much easier to assemble this slaw. It's durable, long-lasting, and perfect for everyday use.