Kitchen notes · a little help before you start
Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing is made with Asian Fried Shallots, green cabbage or Chinese cabbage, and red cabbage.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 8
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Chicken
- Cuisine
- Asian · Thai · Vietnamese
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles · Salads
A few quick notes
1. Prepare the dressing
Mix and add the dressing at the steps specified.
2. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
3. Mix in the jar
Follow the jar-shaking step before using the mixture.
Get to know the ingredients
green cabbage or Chinese cabbage (, shredded)
In the method: Combine the dressing ingredients in a jar and shake well.
red cabbage (, shredded)
In the method: Combine the dressing ingredients in a jar and shake well.
large carrots (, julienned)
In the method: Combine the dressing ingredients in a jar and shake well.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 cups green cabbage or Chinese cabbage (, shredded)Ingredient note
Source: 3 cups red cabbage (, shredded)Ingredient note
Source: 2 large carrots (, julienned)Ingredient note
Source: 3 cups bean sproutsIngredient note
Source: 3 green onions (, finely sliced on the diagonal )Ingredient note
Source: 1/2 cup coriander / cilantro leavesIngredient note
Source: 1/2 cup mint leavesIngredient note
Source: 1/4 cup Asian Fried Shallots (optional; , to garnish Note 1)Ingredient note
Source: 3 tbsp rice vinegar (Note 2)Ingredient note
Source: 3 tbsp soy sauce (Note 3)Ingredient note
Source: 2 tsp fish sauce (, or more soy Note 4)Ingredient note
Source: 2 tbsp lime juice (, or more rice vinegar Note 5)Ingredient note
Source: 3 tbsp peanut oil (Note 6)Ingredient note
Source: 1 1/2 tbsp sugar (, any type)Ingredient note
Source: 1/2 tsp birds eye or other red chilli (, finely minced optional)Ingredient note
Source: 2 garlic cloves (, minced)Ingredient note
Source: 3 cups shredded cooked chicken
How to make it
0 of 4 steps completeMake room for Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve!
A few questions you might have
What should I prepare first?
Start with this step: Combine the dressing ingredients in a jar and shake well.
Which preparation step should I plan for?
Mix and add the dressing at the steps specified.
What happens at the end?
Serve!
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Crunchy Fried Shallots – crispy fried shallot pieces, great garnish for Asian salads. Found in the Asian section of supermarket but cheaper at Asian stores! Rice vinegar – can sub with cider vinegar or white wine vinegar. Soy sauce – ordinary all purpose or light soy. Not dark soy. Fish sauce – sub with more soy. Lime juice – Sub with more rice vinegar. Oil – sub with other neutral flavoured oil. Storage – keep dressing separate from salad. Will keep for 3 to 4 days (depending on freshness of beansprouts). Nutrition with chicken, serving 4 as a meal: Nutrition serving 8 as a side, without chicken.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: recipetineats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
