If you are craving something vibrant, fresh, and packed with delightful textures, then this Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe is about to become your new go-to favorite. Imagine crisp shredded cabbages and carrots mingling with fragrant herbs and crunchy bean sprouts, all brought to life by a zesty, savory dressing that balances tang, sweetness, and a hint of spice. It’s the kind of salad that wakes up your taste buds and adds a burst of color and crunch to any meal, whether as a light lunch or a perfect side dish.
Ingredients You’ll Need
The magic of this salad lies in its simplicity and the harmony of fresh ingredients that deliver texture, flavor, and vibrant colors. Each component plays a vital role, from the crunchy cabbages to the herbaceous cilantro and mint, plus a bright, balanced dressing that ties everything together beautifully.
- 3 cups green cabbage (or Chinese cabbage), shredded: The crunchy base of the salad, offering a mild, fresh flavor.
- 3 cups red cabbage, shredded: Adds color contrast and a slightly earthier crunch.
- 2 large carrots, julienned: Sweetness and delightful orange color brighten the mix.
- 3 cups bean sprouts: Light and crisp for an extra fresh texture.
- 3 green onions, finely sliced on the diagonal: A mild onion flavor with visual appeal.
- 1/2 cup coriander (cilantro) leaves: Adds a fragrant, citrusy note.
- 1/2 cup mint leaves: Provides a refreshing herbal lift.
- 1/4 cup Asian Fried Shallots (optional): For a crispy, umami-packed garnish.
- 3 tbsp rice vinegar: The vibrant tang that brightens the dressing.
- 3 tbsp soy sauce: Adds depth and savory richness.
- 2 tsp fish sauce (or more soy sauce): Introduces a subtle saltiness and complexity.
- 2 tbsp lime juice (or more rice vinegar): Fresh acidity to lift the flavors.
- 3 tbsp peanut oil: Smooth, nutty oil that blends the dressing perfectly.
- 1 1/2 tbsp sugar (any type): Balances the tart and salty elements.
- 1/2 tsp bird’s eye chili, finely minced (optional): For a gentle spicy kick.
- 2 garlic cloves, minced: Adds aromatic warmth to the dressing.
- 3 cups shredded cooked chicken: Turns the salad into a hearty, protein-packed meal.
How to Make Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe
Step 1: Whisk Up the Dressing
Start by combining the rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, minced garlic, and chili (if using) in a jar or bowl. Shake or whisk well until the sugar dissolves completely and the dressing is uniform. This is the flavor powerhouse that will bring the whole salad to life with its zingy, sweet, and umami-packed profile.
Step 2: Prepare the Fresh Salad Base
Next, toss together the shredded green and red cabbage, julienned carrots, bean sprouts, green onions, coriander, and mint leaves in a large mixing bowl. The combination of these fresh ingredients creates delightful texture contrasts and herbal brightness that make this slaw so irresistible.
Step 3: Combine Salad and Dressing
Pour the freshly made dressing over the salad mixture and toss thoroughly to coat every bite with that bold, balanced flavor. Don’t be shy—make sure the dressing envelopes the ingredients well for a harmonious taste experience.
Step 4: Add the Chicken and Finishing Touches
Gently fold in the shredded cooked chicken until well distributed. The protein adds heartiness without weighing the salad down. Finally, sprinkle the optional Asian Fried Shallots on top for a crispy, savory crunch that elevates the whole dish.
How to Serve Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe
Garnishes
To make your Asian Slaw truly pop, consider topping it with a handful of additional fresh herbs like cilantro or mint, a sprinkle of toasted sesame seeds for extra nuttiness, or some chopped peanuts for crunch. These garnishes personalize the salad and add layers of texture and flavor.
Side Dishes
This crunchy Oriental cabbage salad pairs beautifully with grilled meats such as chicken, shrimp, or pork. It also complements lighter dishes like steamed dumplings or rice bowls, making it a versatile addition to your dinner table that refreshes and balances richer flavors.
Creative Ways to Present
Serve the slaw in individual bowls for a colorful side, or stuff it inside lettuce cups for a fun, handheld appetizer. You could even pack it in a bento lunch box alongside some sticky rice and teriyaki chicken for a perfectly balanced meal that stays fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Asian Slaw in an airtight container in the refrigerator for up to 2 days. Because the dressing is mixed in, the cabbage will soften over time, so it’s best enjoyed fresh or within a day to maintain that signature crunch.
Freezing
This salad does not freeze well due to its fresh, crunchy vegetables and delicate herbs. Freezing would cause the texture to become soggy and unappetizing, so it’s better to prepare just enough to enjoy fresh.
Reheating
Since this is a fresh salad served cold or at room temperature, reheating is not necessary or recommended. If you want to warm the chicken separately, do so and then add it back to the salad cold for the best texture and flavor contrast.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the shredded cooked chicken and substitute fish sauce with extra soy sauce or a vegetarian-friendly sauce. The salad will still be bursting with fresh flavors and satisfying crunch.
What can I use instead of peanut oil?
Light vegetable oil or sesame oil works well as alternatives. Sesame oil adds a toasty note, so use it sparingly to avoid overpowering the dressing.
How spicy is this Asian Slaw?
The chili is optional, and you can adjust the quantity or omit it completely to suit your heat preference. Without chili, the salad remains flavorful but mild and refreshing.
Can I prepare the components in advance?
You can shred and julienne the vegetables a few hours ahead and keep them refrigerated separately. Mix the dressing fresh before serving and toss everything together to keep the slaw crisp and vibrant.
Is the salad gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce substitute. All the other ingredients are naturally gluten-free, making this an inclusive dish for many diets.
Final Thoughts
This Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe is truly a celebration of fresh, bold flavors and satisfying textures that brighten up any table. Whether you’re after a light meal or a stunning side, this salad delivers that wonderful crunch and zest that keeps you coming back for more. I cannot wait for you to try it and enjoy every vibrant bite as much as I do!
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Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Description
This Asian Slaw is a vibrant and crunchy Oriental cabbage salad featuring a mix of green and red cabbage, carrot, bean sprouts, and fresh herbs. Tossed in a tangy and flavorful Asian dressing made from rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, and seasoning, this salad is perfect as a refreshing side dish or a light meal. Garnished with crispy Asian fried shallots, it offers a delightful combination of textures and flavors that celebrate classic Asian cuisine.
Ingredients
Salad
- 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
- 3 cups shredded cooked chicken
Dressing
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce (or more soy sauce as substitute)
- 2 tbsp lime juice (or more rice vinegar as substitute)
- 3 tbsp peanut oil
- 1 1/2 tbsp sugar (any type)
- 1/2 tsp birds eye or other red chilli, finely minced (optional)
- 2 garlic cloves, minced
Garnish
- 1/4 cup Asian Fried Shallots (optional)
Instructions
- Prepare the dressing: In a jar, combine rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, minced chili, and minced garlic. Shake well until the sugar dissolves and the ingredients are thoroughly mixed to create a balanced and flavorful dressing.
- Assemble the salad ingredients: In a large bowl, combine shredded green and red cabbage, julienned carrots, bean sprouts, sliced green onions, coriander leaves, mint leaves, and shredded cooked chicken. Mix gently to distribute the ingredients evenly.
- Toss with dressing: Pour the prepared dressing over the salad mixture. Toss everything together thoroughly to ensure the salad is well coated with the tangy and savory dressing.
- Garnish and serve: Sprinkle Asian fried shallots on top as a crunchy garnish if using. Serve immediately for optimal freshness and texture.
Notes
- Asian fried shallots add a crunchy texture and savory depth but can be omitted for a lighter version.
- Rice vinegar can be adjusted according to taste preferences, adding more for tanginess or substituting with lime juice for acidity.
- Soy sauce provides saltiness; gluten-free tamari can be substituted for a gluten-free option.
- Fish sauce can be replaced with additional soy sauce to keep the dish vegetarian or avoid fish flavor.
- Lime juice adds fresh acidity; you can increase the amount or use extra rice vinegar if preferred.
- Peanut oil can be substituted with other neutral oils like vegetable or sesame oil for different flavor nuances.
