Crunchy Asian Salad with Quick Chilli Dressing

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

This salad is loosely based on coleslaw but with vegetables you might expect to find in a stir fry. The seeds are optional but they do give a lovely dry savoury note among the vegetables.

Serves 4


  • ½ chinese leaf cabbage, finely sliced
  • 6 spring onions, finely sliced
  • large handful of bean sprouts
  • 2 red or orange peppers, finely sliced
  • large handful of sunflower seeds
  • 6 tbsp freefrom mayonaise
  • 4 tbsp chilli dipping sauce (check ingredients)


  1. Mix the chinese leaf, spring onions, bean sprouts and peppers together in a large bowl.
  2. Heat a dry frying pan and toast the sunflower seeds until they start to make a popping sound.
  3. Stir them through the vegetables.
  4. In a small bowl, thoroughly mix the mayonaise and chilli sauce.
  5. Mix the dressing well into the salad and serve.

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