This is a terrific fresh, crunchy Asian salad that I call an Asian Slaw because it has shredded cabbage and carrot like traditional Coleslaw. The fresh herbs and Asian Dressing infused with Thai flavours makes this oriental salad extra special. Delicious AND healthy!
It’s a terrific all-rounder side salad for any Asian food, including Chinese, Thai and Vietnamese. Make a big batch because it keeps for days!
Asian Slaw
Named as such because it’s made with shredded cabbage like traditional Coleslaw – but other than that, it couldn’t be more different! No oily mayo laden dressing, this Asian salad is fresh, bright and crunchy, but certainly not lacking in flavour. (I also have similarly slaw-like Vietnamese Chicken Salad, that uses Chinese Cabbage which you should give a go!)
The three things that makes this Asian Slaw anything but your usual boring salad are:
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The fabulous Asian dressing – I like to give this one a Thai touch with a hit of lime and fish sauce (optional!);
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Fresh mint and coriander/cilantro – the herbs makes all the difference in this, that element of freshness and extra flavour;
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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! Here’s my essential Asian Market Shopping list.
TIP: Make a big batch – use some as a side dish, then turn it into an Asian Chicken Salad for lunch! It keeps well for days.
This Asian Slaw is not an authentic recipe of any cuisine, but the flavours are reminiscent of Thai and Vietnamese salads because of the bright fresh dressing and the South East Asian herbs (mint and coriander/cilantro) in the salad.
Asian Slaw ingredients
Here’s what goes in my Asian Slaw:
Asian Dressing
The Asian dressing is made with soy, fish sauce, rice vinegar, lime, sugar, garlic, oil and optional chili.
I know it looks like there’s a lot of ingredients 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:
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Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want;
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Lime juice – optional! Just sub with more rice vinegar;
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Chilli – purely optional!
Turn it into an Asian CHICKEN Slaw!
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!!
What to serve with Asian Salad
I specifically call this an Asian Slaw as opposed to Chinese or Thai because the flavours really are a natural oriental flavour which means it will go beautifully with any Asian food, including Chinese, Thai and Vietnamese.
Here are some suggestions:
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Thai Red Curry or Green Curry – or any Asian curry
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Chinese marinated chicken or sticky Chinese Wings
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Vietnamese Caramelised Pork Bowls – super quick!
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Asian Beef Bowls – also super quick!
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
Watch how to make it
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Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Ingredients
Asian Slaw
- 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)
Asian Dressing
- 3 tbsp rice vinegar (Note 2)
- 3 tbsp soy sauce (Note 3)
- 2 tsp fish sauce , or more soy (Note 4)
- 2 tbsp lime juice , or more rice vinegar (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 minced (optional)
- 2 garlic cloves , minced
Chicken option (for meal)
- 3 cups shredded cooked chicken
Instructions
- 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!
Recipe Notes:
- 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).
Nutrition Information:
Originally published July 2014. Updated with new photos, new video!
More great Asian salads
Life of Dozer
He didn’t need this for the salad – just the chicken!
Andrea Jones says
Yummo turned out delicious
Kristen Morgan says
Delicious, and easily adapted to whatever veggies you have in the fridge. Love it!
Beau says
Wonderful! I don’t eat bean sprouts but it’s a keeper even without them.
tina says
Love all ur recipes so easy and tasty you should bring out a cookbook
Nagi says
Thanks so much Tina, I do have one on the cards! N x
Rachael says
Another genius recipe Nagi, thankyou. You’re making me a better cook, one recipe at a time and my family are very happy about that 🤣
Nagi says
I love hearing this Rachael – thanks so much! N x
silvia says
I love that you do the short videos! I’m a visual person with a short attention span. I learn a lot of the video. Thank you. Lots of hugs.
Donna says
Just WOW!!!!!
Jenny Williams says
Hi Nagi, I just wanted to say Thank-you for brightening up my menu, my family is loving the awesome meals you have created – Jenny 🙂
Eva-Maria Horner says
Can I use nappa cabbage with it?
Nagi says
Sure can Eva! N x
Eva-Maria Horner says
Thank you very much!!
Stay healthy
hugs
Eva
Peta says
Winner Winner!!
Fabulous dressing. I cheated – used Woolworths packet coleslaw with carrot and beetroot. I add the bean sprouts to the mix and then used the dressing and fried shallots. An empty bowl was all that remained……..
Ariel says
Wow Nagi, another AMAZING recipe! I combined this recipe with your crispy oven chicken recipe and made chicken slaw burgers with sarachia sauce..so good! Thank you for all the wonderful and versatile recipes x
PAF says
What is the mandolin you are using in the Asian Slaw video to shred the carrots? Wondering if it has interchangeable blades. So very glad you decided to change careers!
annie says
PAF, my mandoline doesn’t grate this fine or long, so I googled “grater long shreds carrot” and found one that looks like the one Nagi used for A$14 (plus postage) on ebay. Not sure if links are allowed, but this was it: https://www.ebay.com.au/itm/323389524230
Pippa says
Hi Nagi I bought some Peking duck breasts but no pancakes was wondering what you thought of tortillas filled with the breasts and your aisian slaw a chimex combo unless you have a easy recipe for the pancakes
Nagi says
Yes that would be amazing Pippa, I’m actually in the process of Bao buns (which would be amazing with duck too)
Karen says
OK, I did a half job of this. I had a packet of Kaleslaw in the fridge I need to use, so I used that but made your dressing. It was just beautiful. Served with your sticky chinese chicken wings.
Nagi says
Sounds great Karen! N x
Troy says
Whats best chicken to use…poached?
Nagi says
Hi Troy, a left over roast chicken or poached chicken is perfect here. N x
Chelsey @ The Heartspace Connect says
It’s good to see so many fresh ingredients!
Nagi says
And it’s super tasty too! N x
Darlene says
I love the light creamy dressing that is served at our local Japanese Sushi restaurant. It is a very light, white colored creamy tasting dressing that goes terrifically with plain old iceberg lettuce. Do you know a recipe for it?
Hang says
You can google Japanese ginger dressing to find that dressing.
Cheryl Ryefield says
Hi! I’m soooo bad at prepping fresh cilantro & parsley and looks like that part wasn’t included in the video. Any tips for us fans? It’s always getting stuck on my knife. 🙏🏻
rochelle says
This is a v late reply Cheryl, but one tip I have learned during this pandemic and resulting reduced grocery shops is washing, spinning herbs dry, then storing wrapped in tea towel in plastic bags. I find the moisture from freshly washed herbs contributes to “sticky knife syndrome”. The herbs last much longer with this technique, are virtually dry whenever you need them. Of course as our “guru” Nagi has said a sharp knife is key as well.
Nagi says
Hi Cheryl, just roughly chopped it fine in this salad. A sharp knife is all you need – N x
Rachel says
Thanks for posting these recipes, they are so good!
Nagi says
You’re so welcome Rachel!! N x
Priscilla says
Such a yummy salad!! Looks fantastic and tastes fantastic too!! Not a big fan of mint in salad so skipped that and for the dressing I added Mirin (reduced the sugar as per your other recipe notes) and sesame oil and it was soooo good!! Iv been looking for a recipe for dressing like the one at Japanese restaurants and this truly nailed it!!
Using the leftover salad to make chicken chow mein 🤗 thanks again for sharing your awesome recipes.