Asian Slaw

Asian Slaw - served in Chinese takeout boxes with chop sticks this crunchy and refreshing Asian vegetable slaw has chop suey noodles, Chinese cabbage, bok choy, onion and carrot with peanut sauce

Makes 12 Small Servings


  • 1 Savoy Cabbage, cored and sliced thinly
  • 1 Green Cabbage, cored and sliced thinly
  • 1 Medium Carrot, coarsely shredded
  • 5 Scallions, chopped
  • 3 cups Sugar Peas, trimmed and halved
  • 3 cups Bean Sprouts
  • 2 packages Miso Instant Noodle Soup, noodles broken into small chunks
  • 1 ½ cups Unsalted Roasted Peanuts
  • 4 tbsp Samble Olek
  • 8 tbsp Honey
  • 2 packages of Miso Instant Soup Seasoning
  • ½ cup Light Soy Sauce
  • ¼ cup Rice Wine Vinegar
  • ¼ cup Brown Sugar
  • 5 tbsp Thai Basil, finely chopped
  • 1 Medium Shallot, minced
  • 4 tbsp Malt Vinegar


  1. Combine cabbages, carrot, scallion, sugar peas, bean sprouts and instant noodles into a large bowl and reserve
  2. Combine peanuts, samble olek and honey into a medium nonstick pan and cook until liquid bubbles covering the peanuts
  3. Remove and allow to cool on a foil cover plate
  4. Place plate in freezer to cool
  5. Once cooled remove peanuts and reserve until serving
  6. Combine all remaining ingredients stirring vigorously until the sugar is dissolved
  7. Let sit to combine flavours for 20 minutes
  8. Combine all 3 mixtures to create the salad
  9. Before serving spritz with fresh lime juice to brighten flavours and add peanuts

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