Vietnamese coleslaw

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

  • 15 mins cooking
  • Serves 8
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Vietnamese coleslaw
  • 2 carrots (240g), cut into matchsticks
  • 1/2 green papaya (325g), cut into matchsticks
  • 6 cup (480g) coarsely shredded wombok
  • 1 cup each firmly packed fresh mint and coriander (cilantro) leaves (napa cabbage)
  • 1 cup (150g) crushed peanuts, roasted
Lime dressing
  • 1/4 cup lime juice
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 2 tablespoon grated palm sugar
  • 2 tablespoon fish sauce
  • 2 teaspoon peanut oil


Vietnamese coleslaw
  • 1
    Place ingredients for lime dressing in screw-top jar; shake well.
  • 2
    Place coleslaw ingredients in large bowl with dressing; toss gently to combine, season to taste.


Coleslaw is best dressed just before serving. You need a wombok weighing about 1.2kg (2½ pounds) for this recipe. To save time, use a mandoline (if you have one) to cut the carrots and papaya into matchsticks.