Asian Zucchini Slaw

Chef Nicole Forster of “Savoury” is a culinary triple threat: a personal chef, catering specialist and cooking instructor. She’s devised this delicious zucchini slaw and tells us “It’s most definitely a hit! People seem to really like it and I think that it showcases the flavoured oils well”. We hope you try this fantastic recipe soon and, if you do, be sure to let us know how you like it!


  • 2-3 large green zucchini, cut into match-sticks or julienned
  • (or, to have some added dimension of colour, you can substitute one of the green for 1 yellow zucchini)
  • 1 large Carrot, also julienne cut
  • 1tbsp three farmers Roasted Garlic and Chili oil
  • 1tsp three farmers Roasted Onion and basil oil
  • 2 tbsp Rice Wine Vinegar
  • Toasted black and white sesame seeds
  • Salt and pepper to taste


– Using a mandoline or julienne peeler, cut all zucchini and carrot into matchsticks
– Add oil, vinegar and seasoning Mix with tongs.- Garnish with toasted black and white sesame seeds.Note: It keeps well in the fridge for the next day, but is a little less crunchy than a fresh batch.
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