This is a deliciously fresh, crunchy Asian salad that I call Asian coleslaw because it has shredded cabbage and carrots like traditional coleslaw. Fresh herbs and a Thai-flavoured Asian dressing make this oriental he salad special. Tasty and healthy!
Versatile side salad for Chinese, Thai, Vietnamese and all Asian dishes. It will keep for a long time, so make a lot!
Asian Slaw
It’s called that because it’s made with shredded cabbage, like traditional coleslaw, but nothing else! Without the oily mayonnaise dressing, this Asian salad is fresh, light, and crunchy. (Try the lettuce-like Vietnamese chicken salad with bok choy!)
What makes this Asian coleslaw different from the usual boring salads? Three.
- The fabulous Asian dressing – I like to give this one a Thai touch with a hit of lime and fish sauce (optional!);
- Fresh mint and coriander/cilantro – the herbs makes all the difference in this, that element of freshness and extra flavour;
- Sprinkle of crispy fried shallots – little salty pops of crispiness, this is an Asian garnish that goes on “everything”. A little bit goes a long way to add extra texture, flavour and interest to anything that it’s sprinkled on. I use it a lot – so it’s a familiar ingredient to regular readers! Found in the Asian section of large supermarkets but way cheaper in Asian stores! Here’s my essential Asian Market Shopping list.
This Asian coleslaw is not an authentic recipe for any dish, but the flavor is reminiscent of Thai and Vietnamese salads, with a bright, fresh dressing and the salad’s Southeast Asian herbs (mint and coriander/coriander).
Asian Slaw ingredients
Here’s what goes in my Asian Slaw:
Asian dressings consist of soy sauce, fish sauce, rice vinegar, lime, sugar, garlic, oil, and optionally chilies. Some of these are optional. It’s a small addition to make the dressing special, but it’s really great without any of the following.
- Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want;
- Lime juice – optional! Just sub with more rice vinegar;
- Chilli – purely optional!
Turn it into an Asian CHICKEN Slaw!
I like to make large batches – and I make quite a lot of written recipes – then use it as a side and add some shredded chicken to turn it into a meal. How to cook chicken.
I call this specifically Asian coleslaw as opposed to Chinese or Thai food. This means that the flavor is a truly natural oriental flavor that pairs beautifully with Asian cuisine such as Chinese, Thai and Vietnamese.
