Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Calories
313 kcal
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Course
Main Course, Salad
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Cuisine
Asian, Thai, Vietnamese
Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Description
The Asian Slaw recipe features a blend of shredded green and red cabbage, carrots, bean sprouts, green onions, coriander, and mint to create a crisp, colorful base. The dressing combines rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, chili, and garlic for a complex, tangy flavor that ties the salad together. Tossing the vegetables with this dressing coats them evenly, preserving their crunch and freshness.
The salad is served with a garnish of fried shallots which add a crispy texture and subtle sweetness, enhancing the overall eating experience. It can be served as a refreshing side dish or light meal addition, especially when topped with shredded cooked chicken for extra protein.
For best results, keep the dressing separate until just before serving to maintain the salad's crunch. The dressing can be refrigerated for up to 3 to 4 days if stored separately. Substitute ingredients like cider vinegar for rice vinegar or more soy sauce for fish sauce according to availability or taste preference.
Ingredients
Asian Slaw
- 3 cups green cabbage shredded, or Chinese cabbage
- 3 cups red cabbage , shredded
- 2 carrot julienned, large
- 3 cups bean sprout
- 3 green onions , finely sliced on the diagonal
- 1/2 cup Coriander aka cilantro leaves
- 1/2 cup mint leaves
- 1/4 cup shallots optional), to garnish (Note 1, Asian style fried
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 bird's eye chili finely minced (optional, or other red chili
- 2 garlic minced, cloves
Chicken option (for meal)
- 3 cups chicken shredded, cooked
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!
Notes
- Keep the dressing separate from the salad until serving to keep the slaw crisp.
- Use fried shallots as a garnish to add a crispy texture and extra flavor.
- Rice vinegar can be replaced with cider or white wine vinegar if needed.
- Fish sauce may be substituted with more soy sauce for a vegetarian-friendly option.
- Store leftover dressing in the refrigerator for 3 to 4 days depending on bean sprout freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 415g | |
| Calories | 313cal | 16% |
| Carbohydrates | 21.3g | 7% |
| Protein | 29.4g | 59% |
| Fat | 13.3g | 20% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 54mg | 18% |
| Sodium | 1045mg | 44% |
| Potassium | 834mg | 18% |
| Fiber | 3.6g | 14% |
| Sugar | 9.3g | 19% |
| Vitamin A | 8850IU | 177% |
| Vitamin C | 142.7mg | 159% |
| Calcium | 150mg | 15% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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