Name: Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 cups green cabbage or Chinese cabbage, shredded; 3 cups red cabbage, shredded; 2 large carrots, julienned; 3 cups bean sprouts; 1/2 cup coriander / cilantro leaves; 1/2 cup mint leaves; 3 green onions, finely sliced on the diagonal; 3 tbsp rice vinegar; 3 tbsp soy sauce; 2 tsp fish sauce (or more soy sauce for vegetarian option); 2 tbsp lime juice (or more rice vinegar); 3 tbsp peanut oil; 1 1/2 tbsp sugar (any type); 1/2 tsp birds eye or other red chili, finely minced (optional); 2 garlic cloves, minced; 3 cups shredded cooked chicken; 1/4 cup Asian Fried Shallots (optional), for garnish

Description

This vibrant Asian Slaw is a crunchy Oriental cabbage salad bursting with fresh vegetables, fragrant herbs, and a tangy Asian-inspired dressing. Perfect as a light side dish or topped with shredded cooked chicken for a refreshing, flavorful meal ready in just 15 minutes.

Ingredients

Vegetables and Herbs

3 cups green cabbage or Chinese cabbage, shredded
3 cups red cabbage, shredded
2 large carrots, julienned
3 cups bean sprouts
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
3 green onions, finely sliced on the diagonal

Dressing

3 tbsp rice vinegar
3 tbsp soy sauce
2 tsp fish sauce (or more soy sauce for vegetarian option)
2 tbsp lime juice (or more rice vinegar)
3 tbsp peanut oil
1 1/2 tbsp sugar (any type)
1/2 tsp birds eye or other red chili, finely minced (optional)
2 garlic cloves, minced

Additional Ingredients

3 cups shredded cooked chicken
1/4 cup Asian Fried Shallots (optional), for garnish

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Instructions

Prepare the dressing: Combine the rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, minced chili, and minced garlic in a jar. Seal the jar and shake well to mix all ingredients thoroughly, ensuring the sugar dissolves fully.
Mix the salad ingredients: In a large bowl, combine the shredded green and red cabbage, julienned carrots, bean sprouts, sliced green onions, coriander, and mint leaves. Toss gently to distribute the herbs evenly throughout the vegetables.
Add the chicken: Incorporate the shredded cooked chicken into the vegetable mixture, stirring to combine all components evenly.
Dress the salad: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure every bit is coated with the flavorful dressing for a well-balanced taste.
Garnish and serve: Sprinkle Asian Fried Shallots on top of the salad just before serving for added crunch and a burst of flavor. Serve immediately for the freshest taste.

Notes

Asian Fried Shallots add a lovely crispy texture; you can omit if unavailable or prefer a lighter salad.
Adjust rice vinegar and lime juice to taste for preferred acidity.
Fish sauce provides umami depth; substitute with extra soy sauce for a vegetarian version.
Use any sugar type; palm sugar or brown sugar will add a slight caramel note.
Peanut oil imparts a subtle nutty flavor; other neutral oils can be used if necessary.
Add birds eye chili for a spicy kick, or omit to keep it mild.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian