Asian Salad
THIS POST MAY CONTAIN AFFILIATE LINKS.
Bursting with freshness and full of colour this Asian Salad is an easy family friendly salad, with a little bit of something for everyone in the family!
It is delicious in sushi bowls, with baked chicken cutlets, or teriyaki salmon.
Table of Contents
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
DRESSING
- Sugar: If you prefer not to use white sugar this can be substituted for honey, maple syrup, stevia or coconut sugar.
- Rice wine vinegar: This can also be known as sushi vinegar. If you don't have vinegar lemon juice or lime juice both can be used instead.
- Soy sauce: For this recipe to be gluten free be sure to choose GF soy sauce or tamari.
- Fish sauce: If you wish this recipe to be vegetarian you can increase the quantity of soy sauce used and skip the fish sauce..
- Sesame oil: This really makes this salad, so if you can include it your salad will be better.
SALAD
- Cabbage, carrots, cucumber: These vegetables can be substituted for other shredded, grated or finely sliced seasonal vegetables such as celery, snow peas, zucchini, and sugar snap peas
- Mung bean sprouts: These add a lovely crunch and freshness to the salad.
- Capsicum (red) finely sliced: You can obviously use any coloured capsicum or bell pepper.
- Apple grated: I love adding apple to this salad as it adds a little more sweetness and juiciness and it means when the kids ask "what is in the salad I can say apple!"
OPTIONAL CRUNCH AND FLAVORS
- Fresh herbs (coriander/cilantro, mint, Thai basil)
- Chopped nuts (cashews, peanuts, almonds)
- Crispy shallots
- Sesame seeds
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Asian Salad recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In the bottom of a large bowl (large enough to hold all the salad Ingredients) whisk together the dressing ingredients. (sugar, soy sauce, vinegar, fish sauce, sesame oil).
Step two: Add the salad ingredients, including the optional fresh herbs if you are using them. Toss the veggies through the asian salad dressing until they are all coated.
Step three: Optional: Garnish with extra herbs, nuts, crispy shallots or crispy noodles
Enjoy!
Tips & Tricks
Here is how you can make this Asian Salad perfectly every time!
- Making the dressing in the bottom of the salad bowl you plan to serve the salad in is a game changer! You can do if for any salad and it saves on dishes!
- If you are pressed for time and the idea of cutting up all the ingredients seems a little overwhelming.... Grab a bag of undressed coleslaw from the supermarket, and just make the dressing instead. You can throw in a few of the easy prep things, like a bug of mung bean sprouts and it will still be great!
- To turn this salad from a side dish into a quick dinner add your favourite proteins such as: shredded chicken, poached chicken, salmon, fish, grilled steak, satay tofu or edamame beans.
- Use this asian salad in your sushi bowls or as a filling in sushi hand rolls.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
If you tried this Asian Salad recipe please leave a star rating and let me know how you go in the comments below. I love hearing from you!
Asian Salad
A family friendly Asian-Style slaw that is bright and colourful and has flavors for everyone.
Print
Pin
Rate
Servings: 8 servings
Calories: 152kcal
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
Dressing
- 1 Tablespoon Sugar
- 2 Tablespoon Rice wine vinegar
- 2 Tablespoons Soy sauce
- 1 Tablespoon Fish sauce
- 1 Tablespoon Sesame oil
Salad
- 4 cups cabbage shredded
- 1 cup carrot grated
- 1 cup cucumber finely sliced/julienned
- 1 cup mung bean sprouts
- 1 capsicum (red) finely sliced
- 1 apple grated
Optional Crunch and Flavors
- Fresh herbs (coriander/cilantro, mint, Thai basil)
- Chopped nuts (cashews, peanuts)
- Crispy shallots
Instructions
- In the bottom of a large bowl (large enough to hold all the salad Ingredients) whisk together the dressing ingredients. (sugar, soy sauce, vinegar, fish sauce, sesame oil).
- Add the salad ingredients, including the optional fresh herbs if you are using them. Toss the veggies through the dressing until they are all coated.
- Optional: Garnish with extra herbs, nuts, crispy shallots or crispy noodles
- Enjoy
Video
Notes
- Making the dressing in the bottom of the salad bowl you plan to serve the salad in is a game changer! You can do if for any salad and it saves on dishes!
- If you are pressed for time and the idea of cutting up all the ingredients seems a little overwhelming.... Grab a bag of undressed coleslaw from the supermarket, and just make the dressing instead. You can throw in a few of the easy prep things, like a bug of mung bean sprouts and it will still be great!
- To turn this salad from a side dish into a quick dinner add your favourite proteins such as: shredded chicken, poached chicken salmon, fish, grilled steak, satay tofu or edamame beans.
- Use this asian salad in your sushi bowls or as a filling in sushi hand rolls.
- Sugar: If you prefer not to use white sugar this can be substituted for honey, maple syrup, stevia or coconut sugar.
- Rice wine vinegar: This can also be known as sushi vinegar. If you don't have vinegar lemon juice or lime juice both can be used instead.
- Soy sauce: For this recipe to be gluten free be sure to choose GF soy sauce or tamari.
- Fish sauce: If you wish this recipe to be vegetarian you can increase the quantity of soy sauce used and skip the fish sauce..
- Sesame oil: This really makes this salad, so if you can include it your salad will be better.
- Cabbage, carrots, cucumber: These vegetables can be substituted for other shredded, grated or finely sliced seasonal vegetables such as celery, snow peas, zucchini, and sugar snap peas
- Mung bean sprouts: These add a lovely crunch and freshness to the salad.
- Capsicum (red) finely sliced: You can obviously use any coloured capsicum or bell pepper.
- Apple grated: I love adding apple to this salad as it adds a little more sweetness and juiciness and it means when the kids ask "what is in the salad I can say apple!"
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 449mg | Potassium: 331mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3200IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.