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:
The fabulous Asian dressing – I like to give this one a Thai touch with a hit of lime and fish sauce (optional!);
Fresh mint and coriander/cilantro – the herbs makes all the difference in this, that element of freshness and extra flavour;
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:
Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want;
Lime juice – optional! Just sub with more rice vinegar;
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:
Thai Red Curry or Green Curry – or any Asian curry
Chinese marinated chicken or sticky Chinese Wings
Vietnamese Caramelised Pork Bowls – super quick!
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!
I’ve made this many times now, including with the recommended poached chicken from this site. I’ve tried a few substitutions now, and my favourite are peanuts for the crispy shallots (initially just cos the shallots were harder to get) and fried haloumi for the protein! Such a surprising addition, at first I was very unsure if it would work but it’s actually a favourite. It’s also nice with some thinly sliced red capsicum added.
This just recent time I forgot to add soy sauce to the dressing, and I liked it more than the original. I’ll try adding just 1 tbsp of soy sauce next time.
I like to mix up the vegetables and herbs and store them in a container in the fridge along with a jar of the dressing adhd the protein. Then I’ll assemble the salad for my lunch each day. I love chilli so I always chop up a while birdseye and mix it in at the same time.
Thank you for this great recipe and I how my substitutions don’t offend!
Have made this many times. I always add some pieces of mango or papaya for an exotic hit. Yum
Delicious! Sometimes we like to sub in some Asian inspired slaw in place of rice. This fits in excellently with the recipes we have used this with.
Absolutely delicious served with your Fall-apart Massaman Lamb Shoulder.
So fresh and delicious! Works perfectly with your Fall-apart Massaman Lamb Shoulder recipe. Your recipes never disappoint.
I made this as directed & it was absolutely delicious. We could have eaten it in its own. Well done Nagi
Delicious and versatile. I left out the bean sprouts and added some thinly sliced celery. To the leftovers, I added some tofu and it was great for lunch. I will definitely be making this on repeat.
Brilliant dish. I live on it and never tire. It goes with everything. Thanks Dozer (oh yes, you too, Nagi!)
I love this salad. It’s so full of flavour. I made a low fodmap version last night (subbed the garlic for garlic infused oil and the fried shallots for roasted peanuts)
Delicious! Make this with some sticky Asian chicken and it was perfect!
A sensational, crispy slaw. Don’t skip the fried shallot. Hot tip: Look for Indonesian fried shallot/onion at an asian supermarket. Tends to be in a medium to large bags but its so much better than the usual chinese brands that are more widely available that you’ll soon get through it!
We love this, it’s a regular side for all sorts of meals. One variation i make is to use sesame oil rather than peanut, was initially a mistake but it was so yummy I’ve run with it since! Even the kids love it 😀
Perfect fresh and easy dinner. I added sugar snap peas and celery for extra crunch, so good!
OMG, can a slaw get any tastier – I think not. This is amazing. Hubby made it, he left out the bean sprouts however it was still incredibly tasty. That dressing is spot on.
Another phenomenally easy and delicious meal. Goes great on its own, paired with a protein or as a side for a bbq
An absolutely delicious 😋 salad.
I did t have a chilli so I used some chilli flakes, worked well.
This is a fav in our house and the home made dressing makes it! How long can you keep the dressing in the fridge for?
This makes such a lovely alternative to the classic mayo coleslaw. Lighter, tastier and crunchier!
This is a keeper in my book – I didn’t have sprouts and green onion, so I sub’d with sliced zucchini and finely diced celery. The flavours worked and the family enjoyed it.
Usually not a fan of coleslaw full of mayo , so was excited to try this, it did not disappoint, fresh light and oh so tasty. Also great for work leftovers with tin of salmon on top.