Monday, September 3, 2012

Minty Asian Coleslaw

I love cabbage but not cabbage dowsed with mayo, every time I make a cabbage slaw I make Swedish Pizza Salad which I just love.  When I saw this recipe I knew I had to try it out.  It’s the same concept of fresh cabbage with oil and vinegar but with an Asian twist to it, with carrots, cucumber and mint.  Minty Asian Coleslaw is very refreshing and I just loved it.  It’s a keeper recipe and just perfect for this Labor Day weekend.  So if you are having a BBQ and still looking for a salad, this might just be perfect.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Sustainable Cooking for One, which is written by Stephanie. Stephanie things sustainably eating is an important element her kitchen, so you’ll find that many of her recipes are low or no meat and she tries to focus on in-season and local foods.  Check her blog out.

Don’t forget to sign up for the giveaway it ends on Thursday, September 6th, 2012

Print Recipe

Minty Asian Coleslaw

Yield: 8 people

Prep Time: 20 minutes

Total Time: 20 minutes


1 medium cabbage (green or purple)

2 tsp salt

2 medium carrots

1 cucumber

4 large sprig fresh mint

4 tbsp rice vinegar

2 tsp sesame oil

1 tbsp olive oil


Slice the cabbage very thinly. Toss with the salt and knead lightly for 2 minutes. Shred the carrots coarsely (or slice them into matchsticks) and add to the cabbage. Peel the cucumber and remove the seeds. Then cut the cucumbers into matchsticks and stir into the carrots and cabbage. Next, mince the mint leaves and mix together with the rice vinegar, sesame oil, and olive oil. Toss the salad with the dressing, and serve promptly.

One Year Ago: Chicken Pasta Salad
Two Years Ago: Crayfish Party

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25 Responses to “Minty Asian Coleslaw”

  1. 1

    Holly — September 3, 2012 @ 8:05 am

    This does sound like a great twist and looks gorgeous and refreshing!

    Just wanted to stop by and let you know that I had your blog this month for SRC and made your Swedish Cinnamon Buns – we LOVED them! Thanks for the inspiration!

  2. 2

    Lisa~~ — September 3, 2012 @ 8:17 am

    The flavors sound wonderful and the colors of your coleslaw just pop, looks so inviting and delicious.

    If you haven’t already, I’d love for you to check out my SRC entry: Fried Green Tomatoes.

    Cook Lisa Cook

  3. 3

    Ginny — September 3, 2012 @ 8:22 am

    I love these colors together! And this looks perfectly refreshing for the HOT day we’re having here. Thanks, Ewa!

  4. 4

    Sarah K. @ The Pajama Chef — September 3, 2012 @ 8:26 am

    i had this blog last month & picked this recipe too! it was great. 🙂

  5. 5

    melissa@IWasBornToCook — September 3, 2012 @ 8:47 am

    Looks so good! Nice and colorful.

  6. 6

    Katrina — September 3, 2012 @ 9:08 am

    Love the mint and Asian twist to such a classic! Looks beautiful!

  7. 7

    Stephanie — September 3, 2012 @ 10:15 am

    Glad to see you enjoyed it! It has a lovely flavor kick, considering how easy it is.

  8. 8

    Rachel Cooks — September 3, 2012 @ 1:50 pm

    This sounds so fantastic! Gorgeous too!

  9. 9

    Gretchen (Veggie Grettie) — September 3, 2012 @ 5:46 pm

    I really like the idea of having mint in a cabbage salad! Can’t wait to try it.

  10. 10

    CJ at Food Stories — September 4, 2012 @ 5:57 am

    Sounds like a great twist on a classic!

  11. 11

    Nami | Just One Cookbook — September 4, 2012 @ 6:46 am

    I love this minty flavor in cole slaw! Without it I eat a lot of cole slaw, but with minty flavor I see myself eating this as main dish! :). Perfect side for BBQ!

  12. 12

    Lesa @Edesia's Notebook — September 4, 2012 @ 6:56 am

    I love how colorful this salad is. Looks very refreshing!

  13. 13

    michele@hellolovelyinc — September 4, 2012 @ 11:16 am

    your photo is scrumptious! healthy ingredients photograph so much more beautifully than junk!

    happy tuesday, ewa.


  14. 14

    Raymund — September 4, 2012 @ 10:52 pm

    I never had tried putting mint into slaws, I think thats a really good idea.

  15. 15

    Ilke — September 5, 2012 @ 5:16 pm

    If there is mint, I am there! I am all about non-mayo dressings.I need to venture into new vinegars and dressings and this seems to be a good starting point.

  16. 16

    Katherine Martinelli — September 6, 2012 @ 7:13 am

    This is also my kind of cole slaw! I love the mint in there.

  17. 17

    carrian — September 6, 2012 @ 8:27 am

    Love this slaw! It’s definitely more my style than the typical slaw.

  18. 18

    Ashley @ Wishes and Dishes — September 6, 2012 @ 11:50 am

    I love coleslaw! My hubby hates it, but oh well – more for me 🙂

  19. 19

    Hotly Spiced — September 6, 2012 @ 12:26 pm

    This is a great looking coleslaw. The colours are so pretty. I think the addition of mint is a great touch.

  20. 20

    carolinaheartstrings — September 6, 2012 @ 4:14 pm

    I love this recipe. It looks fantastic!

  21. 21

    Natalie — September 6, 2012 @ 11:14 pm

    I like it put a little vinegar..I like veggie salad also perfect for the dinner..

  22. 22

    Cooking on a Dime — September 7, 2012 @ 5:44 pm

    This has many of my favorite things. Looks amazing.

  23. 23

    Eliana — September 21, 2012 @ 11:34 am

    I have added cilantro to coleslaw before but never mint. Sounds like such a delicious idea.

  24. 24

    Cabbage ideas and recipes — March 12, 2013 @ 3:00 am

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  25. 25

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