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Crunchy Asian Slaw

Asian slaw
Asian slaw

Asian slaw is super fresh, crunchy and healthy. Loads of fresh herbs, crispy fresh carrots, cabbage, shallots, edamame and snow peas come together with a little spike of chilli and garlic in the dressing, topped off with crunchy fried shallots. What’s not to like!

Asian slaw ingredients ready to prepare
ingredients

Perfect for making ahead

This salad is perfect for making ahead. Have all your ingredients sliced and washed then pop them into an airtight container ready to splash your dressing over and toss when you’re ready to serve.

Asian slaw vegetables prepared and ready to dress
ready to dress

The dressing

This simple and very quick dressing has just a slight ‘prickle’ from the chilli. If you would like more heat leave the seeds in the chilli. Make sure you shake the dressing well so that the sugar thoroughly dissolves. This little dressing will keep for ages in the refrigerator.

Asian slaw dressing in a small glass jar ready to use
Asian salad ingredients in a glass bowl ready to dress

 What to serve the slaw with

Our favourite ways to serve this Asian slaw is with pulled pork buns or grilled chicken and fish. It’s perfect too with some fresh prawns or panfried scallops.

You could even toss some chilled vermicelli noodles through it for a great cold vegetarian noodle salad.

Asian slaw served on a white rectangular platter with two serving spoons
Delish!

Watch How To Make Asian Slaw

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What’s your favourite salad?

We would love to hear from you in the comments below when you make this vibrant and tasty  Asian slaw.

Asian slaw
Yield: 6-8 serves

Asian Slaw

Prep Time: 20 minutes
Total Time: 20 minutes

Asian slaw is super fresh, crunchy and healthy. Loads of fresh herbs, crispy fresh carrots, cabbage, shallots, edamame and snow peas come together with a little spike of chilli and garlic in the dressing, topped off with crunchy fried shallots. What's not to like!

Ingredients

Salad

  • 6 cups finely shredded wombok (Napa / Chinese cabbage)(about 1/2 a small cabbage)
  • handful of snow peas sliced
  • 4 shallots (scallions) thinly sliced on the diagonal
  • 1 medium carrot cut into thin matchsticks or use a shredder - see notes

see notes

  • 1/2 cup edamame beans
  • large handful of fresh coriander leaves
  • large handful of fresh mint leaves
  • 2 tablespoons fried shallots
  • 1 tablespoon of black sesame seeds

Dressing

  • 1/4 cup rice wine vinegar
  • 2 tablespoons caster sugar
  • 2 tablespoons fish sauce
  • 1 medium garlic clove, finely minced
  • 1 small red chilli, seeded and finely chopped

Instructions

Salad

  • place all ingredients except the fried shallots and sesame seeds in a large bowl and toss through
  • dress salad with dressing and toss through
  • sprinkle fried shallots and sesame seeds over salad
  • serve and enjoy!

Dressing

  • place all ingredients in a small glass jar and shake thoroughly till sugar has dissolved

Notes

  • slaw and dressing can be prepared the day before, and dressed just before serving

Nutrition Information


Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Cooper

Of all the trees on the property one of the most unusual is this glorious silk floss tree. Normally it flowers annually in late March, but here it is early February and it’s flowering.

Amazing what some rain can do. We have gone from ‘crunchy under foot’ grass to green everywhere we look.

silk floss tree

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