Asian Slaw – Healthy, Crunchy Asian Cabbage Salad

asian-slaw-recipe-crunchy-cabbage-salad-lime-dressing

Asian Slaw – Healthy, Crunchy Asian Cabbage Salad

A light, healthy, and crunchy Asian slaw made with shredded cabbage, fresh herbs, and a bold salty-sour-spicy lime dressing with Thai and Vietnamese flavors. Ready in just 15 minutes.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 8 portions

Course: Lunch, Salad, Side Dish

Cuisine: Asian, Thai, Vietnamese

Calories: 313

Ingredients Equipment Method Notes

Ingredients

3 cup green cabbage or Chinese cabbage shredded
3 cup red cabbage shredded
2 large carrots julienned into matchstick strips
3 cup bean sprouts use fresh for best results
3 green onions finely sliced on the diagonal
0.5 cup cilantro leaves
0.5 cup mint leaves
0.25 cup Asian fried shallots optional, to garnish
3 tbsp rice vinegar sub: cider vinegar or white wine vinegar
3 tbsp soy sauce all-purpose or light soy only, not dark soy
2 tsp fish sauce sub: extra soy sauce
2 tbsp fresh lime juice sub: more rice vinegar
3 tbsp peanut oil sub: any neutral oil
1.5 tbsp sugar any type
0.5 tsp bird's eye red chili finely minced, optional
2 garlic cloves minced
3 cup shredded cooked chicken optional, for a full meal

Equipment

Large mixing bowl
jar with lid

Method

Combine all dressing ingredients in a jar with a lid. Shake well until the sugar is fully dissolved.
Shred the green and red cabbage finely. Julienne the carrots into thin matchstick strips. Slice the green onions on the diagonal.
In a large bowl, toss together the shredded cabbage, carrots, bean sprouts, green onions, cilantro leaves, and mint leaves.
Pour the dressing over the salad and toss well to coat everything evenly. Dress no more than 10 to 15 minutes before serving.
Scatter the Asian fried shallots over the top and serve immediately. If adding chicken, toss it in before dressing the salad.

Notes

Keep the dressing separate from the salad when storing. Dress just before serving for maximum crunch. Use tamari instead of soy sauce to make this gluten-free. Fried shallots are available in the Asian aisle of supermarkets or cheaper at Asian grocery stores. Salad keeps for 3 to 4 days undressed in the fridge.