Asian Salad

Asian Salad served on a dinner plate with garnish on top, Large bowl of asian salad in background and bowl of garnishes.

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5 from 2 votes

A family friendly Asian-Style slaw that is bright and colourful and has flavors for everyone.

Prep Time15

Total Time15

Course: Salad

Cuisine: Eurasian

Keyword: Asian Salad, Asian Slaw

Servings: servings

Calories: 152kcal

Author: Stacey

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