Asian Slaw

Asian Slaw

Ron TongAug 27, '19
A  light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. The 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.



    • 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)


    • 3 tbsp rice vinegar (Note 2)
    • 3 tbsp sou sauce (Note 3)
    • 2 tsp fish sauce (Note 4)
    • 2 tbsp lime juice (Note 5)
    • 3 tbsp peanut oil (Note 6)
    • 11/2 tbsp sugar, any type
    • 1/2 tsp birds eye or other red chilli, finely diced (optional)
    • 2 garlic cloves, minced


    • 3 cup shredded cooked chicken


    1. Combine the dressing ingredients in a jar and shake well.
    2. Combine the salad ingredients, except the Asian Fried Shallots.
    3.  Pour over dressing and toss to combine.
    4.  Garnish with Asian Fried Shallots. Serve!


    Recipe Notes :

    1. Crunchy Fried Shallots - crispy fried shallot piece, great garnish for Asian salads. Found in the Asian section of the supermarket but cheaper at Asian stores!
    2.  Rice Vinegar - can sub with cider vinegar or white wine vinegar.
    3.  Soy Sauce - ordinary all-purpose or light soy. Not dark soy.
    4.  Fish Sauce - sub with more soy.
    5.  Lime juice - sub with more rice vinegar.
    6.  Oil - sub with other neutral-flavored oil.
    7.  Storage - keep dressing separate from a salad. Will keep for 3- 4 days ( depending on the freshness of beansprouts).

    Nutrition with chicken serving 4 as a meal:



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