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!
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.
Healthy and delicious, even kids love this
Hi Dozer, sorry to comment on a recipe you do not eat, but let me be your voice! Nagi, thank you, I and everyone I have served this to love this. I add a bit more chilli and ginger, depending on guests. It is great. I can eat it all week with different proteins. I add subtle differences – sesame seeds, lemon grass, tofu marinated in the dressing or crisp fried, fish – any protein. It really is a go-to dish. Thank-you. Clare
Hi Nagi,
This is the first recipe on your site that didn’t knock my socks off. I’ve been looking for a really fabulous Asian slaw and had high hopes for this one. It wasn’t bad, but just felt like something was missing and the dressing was just okay. I like fish sauce, but found it to add an odd taste to the dressing. I use a high quality fish sauce, so I don’t think that was the issue. You do say it can be omitted. Maybe the additional of peanuts would have made it more what I was looking for. The herbs were a nice touch. I will continue my search. Love your website and recipes!
Katy
An amazing recipe for a salad!
Was a little hesitant about taking this to our Australia Day bbq as I know how much everyone enjoys their traditional coleslaw. Shouldn’t have worried- it was a hit!
Absolutely fantastic! I topped with peanuts for a veggie-friendly protein.. cheers from Canada!
Another knock-out recipe Nagi. Made this as one of the salads for an Aussie Xmas lunch and it was a huge hit by all. Beautifully refreshing and super healthy. Your dressing is perfectly balanced. I’ve already been asked to make another batch for family who fell in love with it.
I made this for Christmas Day – oh my goodness!!!!! Yum-overload with the Asian Salad. Leftovers for work lunches. Thank you Nagi 🙂 x
Thanks a bunch! This was super tasty and my wife loved it!
I’m going to make it again and to match my personal taste pallette, I’ll try a touch less vinegar, real sugar instead of maple syrup, and a few extra chillies (I used frozen ones).
Such a fantastic recipe and so healthy!
this recipe was so tasty , fresh and easy to make. Easily a new staple!:) x
The best Asian Slaw ever. Perfect! I made this salad very often.
I am so glad that you enjoyed it Christine!! N x
Another winner :). This was an excellent salad. Thanks Nagi!
I am so happy you liked it Marion! N x
Absolutely delicious- none left over!! Making again tomorrow. Yum and thanks Anne😀
This is basically the Vietnamese cabbage and carrot salad with chicken called goi ga. There are many versions of this in Vietnamese cuisine such as the ones made with green mango, unripe papaya, etc. We grew up eating this often in our household. The herbs makes it…Viets are masters of fresh herbs. 🙂
I made this last night. I have to say I was apprehensive because hubby usually likes the plain old fashion slaw. And neither of us are big mint fans. But let me tell you. The mint and cilantro MAKE this! I have NEVER been anything but THRILLED with every Nagi recipe I’ve tried so far. And I worried this one might break that record. But NOPE. This is to die for. Soo fresh and yummy. (Oh, I can never find fresh bean sprouts in my markets but everything else followed to the letter). Thank you again Nagi.
This is so simple, fresh & absolutely delicious! Love love love it! It goes so well with Nagi’s satay chicken skewers. Still amazing on its own too. Try this recipe, you won’t be disappointed!
Hi, sounds delicious!!! Iam allergic to nuts. Can I leave out the Peanut oil? Please let me know. Have a fantastic week!
Lovely fresh flavours, paired with a slab of marinated salmon was a real hit. Your recipes never disappoint. Thanks!