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!
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.
Tiina says
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
Nagi says
Hi Tiina, yes you can definitely add sesame oil if you like – enjoy! N x
John Reid says
Made this a few time’s now but never with all ingredients due to not having everything it it’s beautiful. I use crispy bacon instead of fried shallots I just cremate three slices in the microwave and crumble into salad it’s 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 can’t replicate it but this one is also very good
Julie says
I just keep making this. It’s 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, “mmmmm!!” the entire time. LOVING your blog! Tomorrow I’m making your Japanese beef bowls! Thank you so much for keeping me inspired. 💙💙💙
Nagi says
WOOT!!! So glad it was a hit Julie! N x
Shane says
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
Nagi says
I’m so happy you loved it Shane! N x
Bee says
Love this salad. What is the gadget you use to shred carrot?
Anne says
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.
Sass says
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 roĺls 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!
Rich says
Made this a few times now.
Always put the leftovers in the fridge for next day. Gone by bed time.
Karen Kelly says
Another fresh & flavourful recipe from you Nagi, thanks !
Nagi says
You’re so welcome Karen!! N x
Yolanda Kuijper says
I made this recipe a couple of times. I take it with me as lunch. It’s soooo good
Nagi says
Yum!! So great of meal prep! N x
Carla says
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!
Nagi says
I’m so glad it was a hit Carla!
Kim Boone says
Is the bird’s eye chili mentioned in the recipe fresh or dried?
Can you purchase it already cut up or do I chop it my self?
Nagi says
Hi Kim – it’s a fresh chilli, bought whole 🙂
Annette says
This salad was amazing, I couldn’t stop eating it ! I didn’t have bean sprouts so I used baby kale instead. Definitely a recipe to keep, it’s so quick and easy.
Nagi says
I totally know how you feel Annette!
Denise says
Delicious!!
Frank says
When stuck for a simple dish..where do I turn.? I to nagi’s recipes of course this slaw was a winner as all your recipes are.Massive thank you Nagi 😎👍
Krista says
Gearing up for the rich Christmas dinners…we wanted something light and nutritious. I went with the poached chicken option to make it a meal and it turned out fabulous! We don’t like cilantro so I just used a whole bunch of mint. Great flavours! Authentically Nagi! Thanks!
Nagi says
Sounds perfect Krista!
Sue says
Yum ! I cheated and used pre shredded coleslaw and beetroot salads from the supermarket .
So quick and easy and so delicious.
Nagi says
Nothing wrong with that Sue! I’m so glad you enjoyed it!
Kyra T says
I love the freshness of this salad. So great on a hot day. Definitely on my “go to salad rotation” list now. 🙌🏼
Kyra T says
Ha! Already commented on this one! Proves how good it is! 🤣
Nagi says
Love it Kyra 😂
Brigitte says
Super yummy. I used lemon instead of lime. I made way too much. I premixed the dressing with cabbage and carrots only. How long will this last in fridge?
Nagi says
Hi Brigitte, the best way to store is to keep the dressing separate from the salad, I’ve kept up to 4 days – N x
Darren Cagle says
I salted the cabbage to wilt. I added culanatro (the long, serrated leaves) and cuca melón, because they grow wild in my yard. Then garnished with fried garlic and black sesame seeds.
Nagi says
Sounds divine!