Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.
Course: Noodles, Salad
Cuisine: Asian, Thai, Vietnamese
Keyword: Asian Salad, Asian Slaw
Author: Nagi | RecipeTin Eats
3cupsgreen cabbage or Chinese cabbage, shredded
3cupsred cabbage, shredded
2large carrots, julienned
3green onions, finely sliced on the diagonal
1/2cupcoriander / cilantro leaves
1/4cupAsian Fried Shallots(optional), to garnish (Note 1)
3tbsprice vinegar(Note 2)
3tbspsoy sauce(Note 3)
2tspfish sauce, or more soy (Note 4)
2tbsplime juice, or more rice vinegar (Note 5)
3tbsppeanut oil(Note 6)
1 1/2tbspsugar, any type
1/2tspbirds eye or other red chilli, finely minced (optional)
2garlic cloves, minced
Chicken option (for meal)
3cupsshredded cooked chicken
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!
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 with chicken, serving 4 as a meal:Nutrition serving 8 as a side, without chicken.