Asian Slaw Salad with Lime & Ginger Dressing

Asian Slaw Salad


Serve as a side dish.


  1. Heat the sesame oil in a small cast iron pan, add the asafoetida and salt to release and activate – place into a mixing bowl.
  2. Zest the lime then squeeze the juice into the bowl, add the spiced oil and a few grinds of black pepper.
  3. Add the sliced cabbages and chopped coriander and combine.
  4. Optional - Add the chilli flakes
  5. In a cast iron pan, gently toast the nuts of choice, then pour over a tablespoon of maple syrup and cook for a minute – turn out onto silicone paper and cool. When cool and hard, chop the nuts to desired consistency.
  6. Transfer the salad into a serving bowl and top with a small amount of the crunchy praline.

This recipe has been kindly supplied by LAURA BRIDGE.
Laura has been a professional chef for 30 years and has since studied Ayurvedic principles of cooking.

You can reach Laura at: Laura
And on social media using the links below.


  • 2 cups finely sliced white cabbage
  • 2 cups finely sliced red cabbage
  • Zest of 1 lime
  • Juice of 1 lime
  • I tsp toasted sesame oil
  • I pinch asafoetida
  • Optional - 1 tsp Gochugaru (Korean chilli flakes)
  • Pinch Rock salt
  • Fresh black Pepper
  • Handful chopped Fresh coriander


  • Handful of Nuts of choice
  • 1 tbs Light maple syrup
Ayur ~ Life. Veda ~ Science or Knowledge.