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Asian Coleslaw with crispy fried Won Tons


Ingredient list

250 g. white cabbage, finely shredded
1 small carrot, finely grated
2 Tbsp. Pickled ginger, finely chopped
3 – 4 Tbsp. Soy sauce, preferably Japanese
1 Tbsp. Peanut butter
1 Tbsp. Sugar
2 Tbsp. Lime juice
¼ tsp. Chilli powder
4 Tbsp. Fresh coriander, chopped
2 Tbsp. Spring onions, finely sliced
1 packet won ton wrappers

oil for deep fat frying

NOTE:  Won ton wrappers , pickled ginger, and Japanese soy sauce can be found in Asian groceries and larger supermarkets.


In a ceramic bowl, combine the cabbage, carrot and ginger.  Then mix together, in a separate bowl, the soy sauce, peanut butter, sugar, lime juice, and the chilli powder.  Add to the cabbage mixture and leave to marinate for at least 1 hour.

When you are ready to serve, toss in the coriander and spring onions.

Heat the oil in a wok, or wide pan to 180’C.  Separate the won ton wrappers, cut into fine strips, and deep fry in batches until crisp and golden brown.  Drain on kitchen towel, and sprinkle on plenty of salt.  Pile on top of the Asian coleslaw, and serve at once with the fish.

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