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!
Dee says
What can i use instead of coriander?
I love but a family member hates it.
Nagi says
Hi Dee, Just leave it out!!
Kyra T says
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 🙌🏼🙌🏼
Collette Brown says
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!!
Nagi says
Yum, I’m so glad you loved it!
Masaye Waugh says
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!!
Nagi says
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/
Christine says
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.
Nagi says
Either work Christine but I usually use mung bean sprouts – N x
Lora says
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
Hollis Ramsey says
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.
Michelle Hogan says
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
Nagi says
I’m so glad you love it Michelle!!!
Mia says
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.
Nagi says
Sounds delicious Mia!
Jilly says
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! 😂
Nagi says
😂 I love this!!!
Anastasia says
Fantastic recipe .
Thank you Nagi.
Greetings from Greece.
Nagi says
Glad you enjoyed it Anastasia! N x
Kristine says
Wow going to do this for dinner tonight looks so good and just love Dozer with his bib on so cute 🐶🐾👌
Nagi says
You wouldn’t say that if you saw it soaking wet…😝
Nadine Watts says
Ohhh yes. We had a Thai restaurant then it became a bbq joint!! I was in love with the slaw and grilled shrimp 🍤
So here you are 😘
Nagi says
Thai Grilled Shrimp! I want to do it! Thinking… garlic, chilli, lemongrass, sugar, fish sauce, lime juice…. yuuum…….
Pauline says
Hi Nagi. This slaw is just so good. And I love the crunchy onion pieces and the mint flavour. Served 3 plus heaps left over. Thank you very much.
Nagi says
But the beansprouts were sad by the time it got to you…..
celine says
I just made this tonight for my faily and they loved it! It was delicious!
Nagi says
Glad to hear you enjoyed this Celine!! Thanks for letting me know 🙂 N x ❤️
Marlene says
Hi Nagi, this was a beautiful quick chicken salad – perfect for us on a hot night. My family love your recipes and I have even stopped asking them what they want for dinner because none of them can agree on one special dish. Thanks for this one its a keeper
Anthony says
I made this Asian slaw today it was excellent , not a fan of salad but this was fantastic , well done Nagi .
Nagi says
That’s wonderful to hear Marlene! Thank you for letting me know you and your family enjoyed this – N x ❤️
Tehmina says
Kindly tell me how to cook the chicken for the above given salad recipe… Thank you
Nagi says
Any method you want! Poach, pan fry, roast, or buy pre cooked! N xx
Nick says
Just made this and it was delicious!
I used pakchoi instead of white cabbage
Nagi says
Thanks for the great review Nick! I’m SO pleased to hear you enjoyed it! N xx
Liz says
My new favourite salad, this is going to be a go to for parties. It looks so colourful and pretty. Easy prep if you have a food processor.
Nagi says
I agree Liz! LOVE all the colour! N x
Leslie says
Hi Nagi, this looks great! do you mind if I include this recipe on a healthy Asian recipe roundup I’m creating? Will link it directly to this page.
Nagi says
I would be honoured to be included!