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!
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.
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.
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.
Watch How To Make Asian Slaw
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Check out some more winning salad recipes
click on the link…..Roasted Sweet Potato, Avocado and Pickled Ginger Salad
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click on the link…..Asparagus with Greek Salad Medley
click on the link…..Spicy Red Lentils with Capers and Currants
click on the link…..Quick Tuna and Cannellini Bean Salad
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 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!
- 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
- 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
- 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
- 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!
- place all ingredients in a small glass jar and shake thoroughly till sugar has dissolved
- slaw and dressing can be prepared the day before, and dressed just before serving
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
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.