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
Scale
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.
