Description
A vibrant and crunchy Asian cabbage slaw featuring shredded green and red cabbage, julienned carrots, and fresh herbs, tossed in a zesty and tangy Asian dressing with rice vinegar, soy sauce, lime juice, and a hint of chili. Perfect as a light side dish or with shredded chicken for a complete meal, garnished with crispy Asian fried shallots for extra texture and flavor.
Ingredients
Scale
Asian Slaw
- 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
- 1/4 cup Asian fried shallots (optional), to garnish
Asian Dressing
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce, or more soy sauce
- 2 tbsp lime juice, or more rice vinegar
- 3 tbsp peanut oil
- 1 1/2 tbsp sugar, any type
- 1/2 tsp bird’s eye or other red chili, finely minced (optional)
- 2 garlic cloves, minced
Chicken Option (for meal)
- 3 cups shredded cooked chicken
Instructions
- Prepare the Dressing: In a jar, combine rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, minced chili (if using), and minced garlic. Shake well to emulsify the dressing.
- Assemble the Slaw: In a large bowl, mix together the shredded green and red cabbage, julienned carrots, bean sprouts, green onions, coriander/cilantro, and mint leaves, excluding the fried shallots.
- Toss with Dressing: Pour the prepared Asian dressing over the salad ingredients and toss thoroughly to coat everything evenly with the dressing.
- Garnish and Serve: Sprinkle the top with Asian fried shallots for added crunch and flavor just before serving. Add shredded cooked chicken if desired to make it a complete meal.
Notes
- Crunchy Fried Shallots: Crispy fried shallot pieces that add texture and flavor; can be found in Asian sections of supermarkets or at Asian stores for better value.
- Rice Vinegar: Can substitute with cider vinegar or white wine vinegar if unavailable.
- Soy Sauce: Use ordinary all-purpose or light soy sauce; avoid dark soy sauce for this recipe.
- Fish Sauce: Can be substituted with more soy sauce if preferred or for dietary restrictions.
- Lime Juice: Substitute with more rice vinegar if lime juice is not available.
- Oil: Peanut oil can be replaced with any neutral-flavored oil like vegetable or canola oil.
- Storage: Keep the dressing separate from the salad until ready to serve. The dressing will keep for 3 to 4 days depending on the freshness of the bean sprouts.
