5 from 114 votes
Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Asian Slaw combines shredded green and red cabbage, julienned carrots, bean sprouts, and fresh herbs like cilantro and mint, tossed in a tangy Asian dressing made with rice vinegar, soy sauce, fish sauce, lime juice, and a touch of peanut oil. The salad is crispy and refreshing, with the optional garnish of crispy fried shallots adding extra crunch and flavor. This slaw offers a bright, balanced mix of savory, sour, and slightly sweet elements that complement grilled meats or serve as a light side.
Prep Time
15 mins
Total Time
15 mins
Servings:
8
Calories:
313 kcal
Course:
Main Course, Salad
Cuisine:
Asian, Thai, Vietnamese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 313
% 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.