Glazed fish slaw

Any leftovers from our ginger soy fish recipe are here transformed into a light, Asian-style slaw that's perfect for a quick, make-ahead lunch the next day.

  • 5 mins preparation
  • Serves 4
  • Print


Glazed fish slaw
  • 2 cooked white fish fillets
  • 300 gram bag asian style coleslaw with dressing
  • 1/2 cup coriander
  • 1/4 cup chopped roasted peanuts


Glazed fish slaw
  • 1
    In a bowl, toss coleslaw with provided dressing, flaked fish, coriander leaves and peanuts. Store, chilled, in an airtight container.


Asian Style coleslaw mix is available from some leading supermarkets in the pre-packaged salad section. If you can't find it, you can substitute with a mixture of shredded wombok, cabbage, papaya, spring onions, carrot and mint leaves. Do not keep this dish for more than one day.

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