Indonesian slaw

This article has not been rated yet.


15 min


9 cups (2.25 L), for 6 servings

* PLUS Marinating Time: 240 minutes, Roasting Time: 15 minutes


  • 1/3 cup rice wine vinegar
  • 2 tbsp fish sauce
  • 1/3 cup freshly squeezed lemon juice
  • 1 to 2 hot red-chili flakes
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1 roasted red pepper , see tip below
  • 1/2 green cabbage
  • 1/2 fresh ripe pineapple
  • 1 ripe mango
  • 1 small red onion
  • 2 bananas , peeled and sliced
  • 1/4 cup finely chopped cilantro
  • 1 lime


  • In a small bowl, stir vinegar with fish sauce, lemon juice, 1 teaspoon (5 mL) chili flakes, sugar, salt and pepper. Whisk in oil until blended. Slice roasted pepper into thin strips. Remove core from cabbage, then thinly slice. Peel pineapple and remove brown ¿eyes.¿ Dice into small bite-size cubes. Peel mango and cut into bite-size pieces. Place pepper, cabbage, pineapple and mango in a large bowl. Cut onion in half lengthwise. Place cut-side down on a board. Slice into thin strips and add to bowl. Mix in dressing. Taste and add remaining chili flakes, if you like.
  • To blend flavours, refrigerate at least 4 hours or overnight. Just before serving, stir in bananas and coriander. Squeeze juice from lime overtop and serve.

Nutrition (per serving)

  • Calories
  • 361,
  • Protein
  • 6 g,
  • Carbohydrates
  • 35.1 g,
  • Fat
  • 24.8 g,
  • Fibre
  • 5.2 g,
  • Sodium
  • 629 mg.

We’ve paired cabbage, our favourite cancer-fighting vegetable, with fresh fruit for an enticing spin on slaw.

Roasted pepper

Preheat oven to 375F (190C). Cut pepper in half and remove seeds. Place cut-side down on a foil-lined baking sheet. Roast until skin starts to wrinkle and turn dark, about 15 minutes. Remove from oven, leaving pepper on baking sheet. Fold up foil to cover pepper. When cool enough to handle, peel pepper.