This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded vegetables like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this extra special. Delicious AND healthy!
Named as such because it’s made with shredded vegetables like traditional Coleslaw – but other than that, it couldn’t be more different! This Asian salad is fresh, bright and crunchy, but certainly not lacking in flavour.
The three things that makes this Asian Slaw anything but your usual boring salad are:
- The fabulous Asian dressing – I like to give this one a Thai touch with a hit of lime and fish sauce (optional!);
- Fresh mint and coriander/cilantro – the herbs makes all the difference in this, that element of freshness and extra flavour;
- Sprinkle of crispy fried shallots – little salty pops of crispiness, this is an Asian garnish that goes on “everything”. A little bit goes a long way to add extra texture, flavour and interest to anything that it’s sprinkled on. I use it a lot – so it’s a familiar ingredient to regular readers! Found in the Asian section of large supermarkets but way cheaper in Asian stores!
What goes in Asian Slaw
Here’s what goes in Asian Slaw. I know it looks like there’s a lot of ingredients in the Asian Dressing, but don’t worry, a few of them are optional – little additions that make the dressing extra special but it’s really terrific even without:
- Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want;
- Lime juice – optional! Just sub with more rice vinegar;
- Chilli – purely optional!
Tip: Make a big batch! This is the sort of salad that keeps well for days – just keep the dressing separate from the salad.
“Make a big batch – use some as a side dish, then turn it into an Asian Chicken Salad for lunch!”
This Asian Slaw is not an authentic recipe of any cuisine, but the flavours are reminiscent of Thai and Vietnamese salads.
I like to make a big batch – and the recipe as written makes quite a lot – and use it as a side as well as turning it into a meal by adding shredded chicken. Try cooking chicken using this Foolproof Poached Chicken method – it will be the juiciest poached chicken you will ever have!!
This is the sort of salad that makes people want to eat their greens. It’s strange to describe a salad as moreish – but that’s what this is.
And I love the colours – it’s so bright and cheerful, it makes me want to dive right into it. Who can resist this kaleidoscope of colours?? – Nagi x
Try this great all-rounder Asian Salad on the side of:
- Any Asian food, including Chinese, Thai and Vietnamese
- Thai Chicken Satay
- Chinese marinated chicken or sticky Chinese Wings
- Vietnamese Caramelised Pork Bowls – super quick!
- Asian Beef Bowls – also super quick!
- Thai Red Curry or Green Curry – or any Asian curry
And more great Asian salads
- Chinese Chicken Salad – also with a Peanut Dressing option
- Asian Salmon Salad
- Noodle Salad with Sesame Dressing
- Thai Chicken Salad, Beef Salad or Prawn Salad
- Vietnamese Vermicelli Noodle Salad with Prawns
- 3 cups green cabbage or Chinese cabbage , shredded
- 3 cups red cabbage , shredded
- 2 large carrots , julienned
- 3 cups bean sprouts
- 3 green onions , finely sliced on the diagonal
- 1/2 cup coriander / cilantro leaves
- 1/2 cup mint leaves
- 1/4 cup Asian Fried Shallots (optional), to garnish (Note 1)
- 3 tbsp rice vinegar (Note 2)
- 3 tbsp soy sauce (Note 3)
- 2 tsp fish sauce (Note 4)
- 2 tbsp lime juice (Note 5)
- 3 tbsp peanut oil (Note 6)
- 1 1/2 tbsp sugar , any type
- 1/2 tsp birds eye or other red chilli , finely diced (optional)
- 2 garlic cloves , minced
Chicken option (for meal)
- 3 cups shredded cooked chicken
- Combine the dressing ingredients in a jar and shake well.
- Combine the salad ingredients, except the Asian Fried Shallots.
- Pour over dressing and toss to combine.
- Garnish with Asian Fried Shallots. Serve!
- Crunchy Fried Shallots - crispy fried shallot pieces, great garnish for Asian salads. Found in the Asian section of supermarket but cheaper at Asian stores!
- Rice vinegar - can sub with cider vinegar or white wine vinegar.
- Soy sauce - ordinary all purpose or light soy. Not dark soy.
- Fish sauce - sub with more soy.
- Lime juice - Sub with more rice vinegar.
- Oil - sub with other neutral flavoured oil.
- Storage - keep dressing separate from salad. Will keep for 3 to 4 days (depending on freshness of beansprouts).
Originally published July 2014. Loooong overdue for better photos – and a new Life of Dozer section!!
Life of Dozer
He didn’t need this for the salad – just the chicken!