Chinese Coleslaw白菜沙拉bái cài shā lā


Described as a Chinese-style coleslaw, this dish is distinctively Chinese. Instead of using mayonnaise, for example, it is seasoned with a light, palate-cleansing vinaigrette. and rather than carrots, it features chopped coriander, minced garlic, sesame oil  and a touch of rice vinegar. Just like coleslaw though, the dish is a perfect accompaniment to barbecue or roast meats which you will enjoy a lot during the holiday season.

Serves 4-6

  • 500g   Napa cabbage, thinly sliced大白菜
  • 3-4 sprigs      Coriander, roughly chopped, 香菜
  • 3 tablespoons    cooking oil
  • 2 dried          dry chilies干辣椒
  • 1 tablespoon                   Szechuan peppercorns花椒
  • 2 cloves         garlic, minced
  • 2                      Thai bird chili (optional)

 Vinegar Dressing

  • 2 tablespoons   Chinese rice vinegar or Balsamic vinegar米醋或者意大利香醋
  • 1 tablespoon                   caster sugar白糖
  • ½ tablespoon                   salt or for taste
  • ½ tablespoon                   sesame oil香油IMG_4146.JPG


  1. Prepare all the ingredients. Thinly slice the Napa cabbage. Roughly chop the coriander. Place them in a large salad bowl. Mince the garlic. Place the minced garlic onto the cabbage.FullSizeRender.jpg
  2. Mix the vinegar, sugar, salt and sesame oil in a bowl to make a dressing.IMG_2033
  3. Heat the vegetable oil in a wok and add dried chilies and Szechuan peppercorns. Heat over low heat until fragrant. Then remove the Szechuan peppercorns. Pour infused oil over the minced garlic. Mix the salad well.IMG_4148.JPG
  4. Serve in a half hour later. This allows the cabbage to absorb the dressing well.


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