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 serving 8 as a side, without chicken.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!
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!
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
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
Yes that would be amazing Pippa, I’m actually in the process of Bao buns (which would be amazing with duck too)
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.
Sounds great Karen! N x
Whats best chicken to use…poached?
Hi Troy, a left over roast chicken or poached chicken is perfect here. N x
It’s good to see so many fresh ingredients!
And it’s super tasty too! N x
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?
You can google Japanese ginger dressing to find that dressing.
Hi! Iโm soooo bad at prepping fresh cilantro & parsley and looks like that part wasnโt included in the video. Any tips for us fans? Itโs always getting stuck on my knife. ๐๐ป
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.
Hi Cheryl, just roughly chopped it fine in this salad. A sharp knife is all you need – N x
Thanks for posting these recipes, they are so good!
You’re so welcome Rachel!! N x
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 ๐ค thanks again for sharing your awesome recipes.
Hi Nagi, I feel like I’ll miss a hit of sesame in this dressing… what do you think of adding a little toasted sesame oil to the dressing? Thanks in advance!
Tiina
Hi Tiina, yes you can definitely add sesame oil if you like – enjoy! N x
Made this a few timeโs now but never with all ingredients due to not having everything it itโs beautiful. I use crispy bacon instead of fried shallots I just cremate three slices in the microwave and crumble into salad itโs amazing thanks for recipe
I used to get a nice spicy dressing in Vietnam it looked similar to a rosey coloured mayo it was just drizzled over and was amazing but I canโt replicate it but this one is also very good
I just keep making this. Itโs so tasty and healthy! This has been my quarantine go-to lunch. AND my husband loves it, and he really never likes veggies. So happy to see him eating a big bowl of vegetables and saying, โmmmmm!!โ the entire time. LOVING your blog! Tomorrow Iโm making your Japanese beef bowls! Thank you so much for keeping me inspired. ๐๐๐
WOOT!!! So glad it was a hit Julie! N x
Cooked this and Nagi’s Asian Beef Bowls for dinner the other evening and the family loved it. Easy to cook and tasted great. Thanks for sharing your recipes. Best regards
I’m so happy you loved it Shane! N x
Love this salad. What is the gadget you use to shred carrot?
A thank-you for many new,exciting and delicious recipes! I am a real hobby cook, start sometimes when I awaken! haha..I have shared your recipes far and wide and continue to enjoy your wonderful pages! Stay safe in these difficult times. Best wishes to you-not forgetting doggo! Anne R.
Nagi I caught up with a long time gf (while maintaining social distancing) and we both love to cook. We were talking about our plans for a big dinner party when this plague is all over. I mentioned some awesome sausage roฤบls I would bring and my gf said, oh I really, only follow this cook in Sydney called Nagi…and we both chimed in with “Tin Eats” . We almost squealed that we both follow you. We have been friends for 30 years but seldom catch up in person. It was such a fab fan girl moment and I just wanted to share that. Even in these times, you are bringing people together to share!
Made this a few times now.
Always put the leftovers in the fridge for next day. Gone by bed time.
Another fresh & flavourful recipe from you Nagi, thanks !
You’re so welcome Karen!! N x
I made this recipe a couple of times. I take it with me as lunch. Itโs soooo good
Yum!! So great of meal prep! N x
I made this tonight and between the OMG’s and the mmmm we managed a couple of yummy’s. This has become our new favourite. Thank you!
I’m so glad it was a hit Carla!
Is the birdโs eye chili mentioned in the recipe fresh or dried?
Can you purchase it already cut up or do I chop it my self?
Hi Kim – it’s a fresh chilli, bought whole ๐
This salad was amazing, I couldnโt stop eating it ! I didnโt have bean sprouts so I used baby kale instead. Definitely a recipe to keep, itโs so quick and easy.
I totally know how you feel Annette!