Asian Coleslaw

Ingredients (Serves 8-10)

  • 2 cups of thin ‘bean thread’ style vermicelli- ask your Asian grocer or substitute with rice vermicelli.
  • 2 carrots, finely grated
  • 3 cups of shredded vegetables (can include red cabbage, wombok or white cabbage, cucumber or snow peas)
  • ¼  cup red onion, finely sliced
  • ½ cup mint leaves
  • 4 tablespoons lemon or lime juice
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon sesame oil – optional
  • Chopped peanuts- optional


  1. Cook the noodles by laying them in a pot and covering with hot water. When soft, rinse in cold water and set aside to drain.
  2. Wash the vegetable and herbs. Grate carrot and slice other vegetables.
  3. Chop noodles roughly and lay in a large salad bowl with the vegetables.
  4. In a small bowl mix together dressing ingredients to taste. Sprinkle dressing over salad and mix all together. Top with nuts to serve.


  • This recipe also tastes good with no noodles.
  • You can also use the Peanut Dressing listed under ‘healthier salad dressings’.