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Coriander cabbage slaw

Ed Smith

A simple salad with plenty of southeast Asian zing

Recipe Meta


20 mins








  • 450-500g January king cabbage or 300g hispi cabbage
  • 100g black radish or fiery breakfast radishes
  • ½ an apple
  • 1 medium red chilli (approx 20g)
  • 25-30g picked coriander leaves 
  • 40g unsalted, skin-on peanuts
  • Juice from 1 lime
  • 5g fresh ginger, grated
  • 5g golden caster sugar
  • 1 tbsp fish sauce (or vegan alternative)
  • 1 tbsp sunflower oil
  • A pinch of coarse sea salt


You probably need only half a cabbage for this – a little goes a long way (or 1 hispi cabbage plus a wedge of red cabbage).

Remove the core of the cabbage, and shred as finely as you can. Put this in your largest mixing bowl.

Slice the radish to 1-2mm thin pieces. Arrange these on top of each other, then cut into matchsticks. Do the same with the apple and add to the shredded cabbage.

De-seed the chilli and slice as finely as you can. Add to the cabbage bowl, then roughly chop the coriander leaves and add these as well.

Put the peanuts in a mortar and tap a few times with a heavy pestle – enough to just break them open a little, rather than crush. Add these to the cabbage.

Make the dressing in a separate bowl by mixing all of the remaining ingredients, then pour this over the cabbage. Mix well. Leave for 5 mins, mix again, then serve – you can make it in advance, though it’ll wilt a little after 30 mins (but then remain the same for 24 hours or so when kept covered in the fridge).

Image: Ed Smith

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