Crunchy Slaw Salad

I find this salad refreshing, nutty and crunchy and really quite tasty.  You could substitute with any crunchy vegetable.



  • ½ head of cabbage (finely shredded)
  • 1 cucumber (remove the pith and sliced into thin sticks)
  • 1 red pepper (seeded and sliced into thin sticks)
  • 20 fresh Thai basil leaves (shredded)
  • 100 gm almond flakes (lightly toasted)
  • 1 packet crunchy noodles


  • ¼ teaspoon chilli powder
  • 1 clove garlic (minced) – I usually fry this with oil as I don’t like raw garlic
  • 1 tablespoon lemon juice
  • 2 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 2 tablespoon Canola oil
  • 1 teaspoon sesame oil


  • Toasted sesame seeds


  1. Combine vegetables in a bowl.
  2. Combine dressing ingredients in a small bowl and stir to mix well.
  3. Drizzle dressing over vegetables and toss to coat evenly.
  4. Let it stand for 10 minutes.
  5. Re-toss salad before serving and garnish with toasted sesame seeds.

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