Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing

Name: Asian Slaw with Lime Dressing - Crunchy Cabbage Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 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 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); 3 cups shredded cooked chicken

Asian Slaw is a light, crunchy cabbage salad with a tangy Thai-Vietnamese lime dressing that balances salty, sour, and spicy notes. It's a versatile side dish that pairs with any Asian meal and can be topped with chicken to serve as a complete entrée.

🌍Asian 🌍Thai 🌍Vietnamese 🏷️Asian salad 🏷️Asian slaw

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing

Total

15 min

Servings

8

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

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))optional
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))optional
2 garlic cloves (, minced)
3 cups shredded cooked chicken

17 Ingredients

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Instructions

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!

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Tips & Notes

Pro tips

Shred cabbage and julienne carrots thinly to maximize crunch and ensure even distribution of dressing.
Add fresh herbs (cilantro and mint) just before serving to preserve their aroma and tender texture.
Toast or warm the fried shallots separately and scatter them over the salad at the last moment to maintain crispness.
Make the dressing slightly more concentrated than you think you need—the vegetables will release liquid as they sit.

Substitutions

green cabbage → napa cabbage or savoy cabbage (softer texture, milder flavor)
rice vinegar → white vinegar or lime juice (more acidic; reduce quantity by 25%)
soy sauce → tamari or coconut aminos (gluten-free or lower-sodium options)
mint leaves → Thai basil or additional cilantro (different herbaceous profile)

Storage & make-ahead

Store dressed salad in an airtight container in the fridge for up to 2 days. For longer storage, keep vegetables and dressing separate and combine within 4 hours of serving.

Common Questions

Can I make Asian Slaw ahead of time?

Yes, shred and prepare vegetables up to 4 hours ahead; store in an airtight container in the fridge. Add dressing just before serving to keep the slaw crispy.