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–+ servings

Asian Slaw Recipe

Transform your dining experience with this vibrant Asian slaw recipe, where crunchy vegetables meet a zesty dressing for a refreshing burst of flavor and texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad
Cuisine: asian
Ingredients Method Notes

Ingredients
  

  • Shredded green cabbage or Chinese cabbage 3 cups
  • Shredded red cabbage 3 cups
  • Julienned large carrots 2
  • Bean sprouts 3 cups
  • Green onions finely sliced on the diagonal, 3
  • Coriander / cilantro leaves 1/2 cup
  • Mint leaves 1/2 cup
  • Asian Fried Shallots optional, 1/4 cup (for garnish)
Asian Dressing
  • Rice vinegar 3 tbsp
  • Soy sauce 3 tbsp
  • Fish sauce or more soy sauce, 2 tsp
  • Lime juice or more rice vinegar, 2 tbsp
  • Peanut oil 3 tbsp
  • Sugar 1 1/2 tbsp
  • Birds eye or other red chili finely minced, 1/2 tsp (optional)
  • Garlic cloves minced, 2
Chicken Option
  • Shredded cooked chicken 3 cups

Method
 

  1. Combine all dressing ingredients in a jar and shake thoroughly.
  2. Prepare the salad ingredients, except for the Asian Fried Shallots.
  3. Pour the dressing over the salad and toss gently until well combined.
  4. Top with Asian Fried Shallots for garnish. Serve fresh and enjoy!

Notes

Crispy Asian Fried Shallots make a fantastic topping for Asian salads, offering a delightful crunch. They're typically located in the Asian aisle of supermarkets, but can often be found at lower prices in Asian specialty stores.
For substitutions:
  • Rice vinegar can be replaced with cider vinegar or white wine vinegar.
  • Use regular all-purpose soy sauce or light soy sauce instead of dark soy sauce.
  • Substitute fish sauce with additional soy sauce if desired.
  • Lime juice can be swapped with more rice vinegar.
  • Any neutral-flavored oil can replace peanut oil.
When storing, it's best to keep the dressing separate from the salad ingredients. The dressing will maintain its quality for 3 to 4 days, depending on the freshness of ingredients like bean sprouts.

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