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!
Delicious!!
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 😎👍
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!
Sounds perfect Krista!
Yum ! I cheated and used pre shredded coleslaw and beetroot salads from the supermarket .
So quick and easy and so delicious.
Nothing wrong with that Sue! I’m so glad you enjoyed it!
I love the freshness of this salad. So great on a hot day. Definitely on my “go to salad rotation” list now. 🙌🏼
Ha! Already commented on this one! Proves how good it is! 🤣
Love it Kyra 😂
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?
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
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.
Sounds divine!
YUUUM!! I will definitely be sharing this recipe with all my friends and family. Delicious!
Thanks so much Sheana – N x
Yum! Used lightly crushed peanuts instead of fried shallots (as i had them to hand). So fresh and delicious. Even Mr 4 & Miss 2 ate it (he had 2 serves and although she did need some coaxing at first, she ate most!). Had it with rice and Jamie Oliver’s gnarly peanut chicken (5 ingredients recipe book). Omg, match made in heaven!
Winner! Sounds like you nailed it Corinne!
What can i use instead of coriander?
I love but a family member hates it.
Hi Dee, Just leave it out!!
Wow what a hit with the family! The flavours worked so well together. Such a great change from a mayo/creamy slaw- a really fresh tasty salad. Definitely a new go to recipe – especially for a bbq. Thanks again 🙌🏼🙌🏼
I made the Asian slaw with chicken last night for supper and it was a huge hit!!! The mix of flavours and the crunch from the onions were superb!!
Yum, I’m so glad you loved it!
this may be a stupid question but do you have instructions on how to shred cabbage? or do you buy it shredded? I am new to cooking and am loving your blog, am printing out a bunch of recipes I am excited to try, thank you!!
Hi Masaye, It’s just cut finely – you can see it in the video here: https://www.recipetineats.com/lemon-parmesan-cabbage-salad-with-grilled-chicken/
I love this version of “slaw”. I have made it a few times. In your recipes that call for bean sprouts, do you use soybean or mung bean sprouts? I’ve used both, but wondered if you have a preference.
Either work Christine but I usually use mung bean sprouts – N x
This sounds absolutely delicious and I’m looking forward to it!!
I’m confused by the nutrition information – it shows that the main dish with chicken is 313 calories but also said the side dish serving is 313 calories and the other info appears to be the same as well.
Can you let me know what the correct info is if I eat it with the chicken as my main dish?
Thank you
no red cabbage, no bean sprouts, no mint leaves. i’m going to sub basil paste for the mint and add julienned radishes, hoping the bean sprouts are not missed. will also add some grated ginger, as per one of the commenters.
My hubby and me love this for the weekend massive big bowl we leave the sauce and fried onions separate and every time we want a bowl just add everything together its super healthy love it
I’m so glad you love it Michelle!!!
Delicious Salad, fresh and light. I add 1 tsp grated ginger into my mine.
Made this last week for our last day of sailing session and I pair them with Asian flavor pork ribs and it’s a hit. Everyone love it and asking for the recipe.
Thank you Nagi for sharing you wonderful salad.
Sounds delicious Mia!
Delicious recipe again Nagi. Made for a thai dinner but was also enough for my lunch for a week. I could just drink the dressing it’s so tasty… actually I have to confess i did drink the last of it when I ran out of slaw! 😂
😂 I love this!!!
Fantastic recipe .
Thank you Nagi.
Greetings from Greece.
Glad you enjoyed it Anastasia! N x