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!
Hopefully you get back to me soon, but if I’m making this for a dinner party tonight, should I mix the dressing in and keep it in the fridge? Or wait to add dressing right before eating?
This is so good – I could eat it for breakfast, lunch and dinner! So light and fresh and full of flavour. Don’t skip on the herbs.
Big fan of yours, this one fell flat though. First recipe ever from you I wasn’t in love with. Best, Dave in Plymouth Ma.
This is the first time I have ever rated a recipe, at 54 years old, and I made your Asian coleslaw. I have never tried a recipe of yours that I didn’t absolutely love! Recipe tin eats is always a go-to site to try new ideas!
Thank you so much for taking the time to let me know Ruth, that’s made my day!!! ❤️ N x
Amazing! This is a wonderful dish, so much flavor! Also, super healthy. My husband loved it.
Thanks.
Made the asian slaw while your vietnamese coconut caramel chicken was simmering away. Lovely meal!
Thank you for all your recipes, such easy execution & delivery.
I ❤️ recipetineats & Dozer!
Hi, Nagi
Love all of your recipes.
Thank you
Thanks so much Shuada!!! N x
Delicious! I just made this for the first time .. it won’t be the last. .
Another great recipe! Thank you Nagi. Greetings from the Northern Beaches 🙂
Nagi i love your recipies. I’m in the UK and have used your recipes for our lockdown ‘food of the world’ weekend dinners with my bubble family. Each week we take a country as a food theme and you’re my first port of call. I love Doozer too xx – woof woof
Question about the nutrition info, if it’s without the chicken how does it have that much protein? And the cals seem high for a side dish… Can anyone tell me if this is actually the correct info?
I just realised the nutrition info for the side dish is the same as the with chicken, silly me for not noticing, anyone got an estimate of the nutrition as a side dish?
Sooo good!
Nagi I love your recipes so much I try to make as many of them as possible or combine them like I did with this Asian Slaw…took notes from your Chinese Chicken Salad and the Vermicelli Noodle Salad and mixed chicken and the noods in with the slaw and that incredible dressing. I only wish I doubled everything so I could eat more of it! Thank you for consistently sharing “instant favourite” meals and adding substitution options. ❤️
Very good recipient. When using raw bean sprouts, I find that blanching them briefly for 20-30 seconds, followed by a cold water bath makes them more tender and flavorful rather than just adding them raw.
Just finished International Week using your recipes from around the world! Enchiladas, Swedish Meatballs, Shrimp Lo Mein, Chicken Gyros/orzo salad, Chicken Parm,and Ham and Cheese Quiche. Thanks for putting some pizzazz in my daily cooking!
Yummo turned out delicious
Delicious, and easily adapted to whatever veggies you have in the fridge. Love it!
Wonderful! I don’t eat bean sprouts but it’s a keeper even without them.
Love all ur recipes so easy and tasty you should bring out a cookbook
Thanks so much Tina, I do have one on the cards! N x