Dinner

Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe

Name: Asian Slaw – Crunchy Oriental Cabbage Salad with Asian Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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; 1/4 cup Asian fried shallots (optional, for garnish); 3 tbsp rice vinegar; 3 tbsp soy sauce; 2 tsp fish sauce (or more soy sauce as alternative); 2 tbsp lime juice (or more rice vinegar as alternative); 3 tbsp peanut oil; 1 1/2 tbsp sugar (any type); 1/2 tsp bird’s eye chili, finely minced (optional); 2 garlic cloves, minced

ByClara Bennett February 13, 2026February 13, 2026

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Introduction

This Asian Slaw is a vibrant and crunchy salad bursting with fresh flavors and colorful ingredients. It combines shredded cabbages, crisp carrots, and aromatic herbs, all tossed in a tangy, savory Asian dressing. Perfect as a light meal or a refreshing side dish.

A close-up view of a fresh salad in a white bowl showing several colorful layers: thin strips of white and purple cabbage, thin orange carrot sticks, and bright green basil leaves scattered on top. The salad also has some crispy brown fried onions mixed within, adding texture. Some parts show a light dressing that makes the vegetables look shiny, with small red chili flakes visible. The bowl sits on a white marbled background, and a silver spoon rests inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tbsp rice vinegar
3 tbsp soy sauce
2 tsp fish sauce, or more soy sauce as a substitute
2 tbsp lime juice, or more rice vinegar as a 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
3 cups shredded cooked chicken

Instructions

Step 1: Combine the rice vinegar, soy sauce, fish sauce, lime juice, peanut oil, sugar, minced chilli (if using), and minced garlic in a jar. Shake well to mix the dressing thoroughly.
Step 2: In a large bowl, mix together the green cabbage, red cabbage, carrots, bean sprouts, green onions, coriander, mint leaves, and shredded cooked chicken.
Step 3: Pour the dressing over the salad ingredients and toss everything together until well combined and evenly coated.
Step 4: Garnish the salad with Asian fried shallots if using, then serve immediately for the best crunch and freshness.

Tips & Variations

Use Chinese cabbage for a softer texture or green cabbage for a crunchier bite.
To make it vegetarian, omit the chicken and fish sauce, replacing fish sauce with extra soy sauce or a vegetarian seasoning.
Adding chopped peanuts or cashews can give extra crunch and flavor.
If you prefer less spice, leave out the red chilli or reduce the amount.
Allow the salad to sit for 10 minutes before serving to let the flavors meld, but avoid longer to keep the vegetables crisp.

Storage

Store leftover slaw in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh as the vegetables will soften over time. If you have leftovers, give the slaw a quick toss before serving to redistribute the dressing. Reheat is not recommended.

How to Serve

The image shows a white bowl filled with a colorful fresh salad. The bottom layer is a mix of thin, shredded white and purple cabbage, giving a crunchy texture. On top of this are thin, bright orange carrot strips scattered evenly. Fresh green herbs like mint and cilantro leaves are spread throughout, adding a bright green color. The salad is garnished with a small pile of crispy, brown fried shallots at the center. There are also some red chili flakes sprinkled lightly over the salad for a touch of red pop. A silver spoon rests inside the bowl on one side, and a glass jar with some kind of dressing is placed near the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the dressing and chop the vegetables ahead of time, but toss everything together just before serving to keep the salad crisp and fresh.