Delicious Asian Slaw Recipe Made Two Ways
The word ‘slaw’ refers to coleslaw as this oriental flavoured salad uses shredded cabbage as per the traditional mayonnaise smothered recipe. There is a bit of fusion going on here, with 2 versions of the slaw to suit different meal creations.
Asian Slaw Ingredients
This recipe uses Chinese cabbage, also known as napa cabbage. Its soft leaves are used across a variety of Asian dishes from China, Japan, Thailand and Korea (Napa cabbage is used as the main ingredient in kimchi). When shredded thinly it soaks up the vinaigrette and mayonnaise-based dressings very well.
Other ingredients include crunch shredded carrot, spring onions, red cabbage and herbs of coriander and mint.
Asian Slaw Dressing Number One
The first Asian dressing is made with light soy, fish sauce, rice vinegar, lime juice, lemon juice, a pinch of sugar, garlic, sesame oil and optional chilli.
It has the flavour of a Thai or Vietnamese salad due to the inclusion of coriander and mint, salty fish sauce and zingy lime juice. Famous flavours are used in Thai and Vietnamese cuisines that give them a bright, healthy refreshing taste.
How To Eat Asian Slaw
This versatile salad can last in the fridge for up to 3 days and be served alongside almost any meal such as:
- Fried Eggs with Chill sauce
- BBQ Skewers
- Grilled meat
- Inside sandwiches and burgers
- Asian Rice Bowls
- Inside tortilla wraps
- Or added shredded chicken, beef or pork to turn into a salad main meal
Asian Slaw Dressing Number Two
Adding Mayonnaise
Here we have the exact same salad but with the addition of mayonnaise. Keeping the fresh zingy Asian flavours but with a touch of creaminess. The best choice here would be to use Japanese Kewpie mayonnaise. This is one of the tastiest mayonnaise you will ever try and fits perfectly with the other Asian dressing ingredients.
However, it is absolutely no problem to use any other brand of mayonnaise to add creaminess for this version.
Asian Slaw - Two Ways
Ingredients
Asian Slaw
- 400 g thinly shredded Chinese cabbage napa cabbage
- 250 g thinly shredded red cabbage
- 3 large spring onions chopped fine
- 1 large carrot grated
- 14 g coriander
- 14 g mint
- Sea salt flakes
Asian Dressing
- 2 Tbsp rice vinegar
- 2 Tbsp light soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp vegetable oil you can also use rapeseed or peanut oil
- 1 tsp fish sauce
- 1.5 tsp sugar
- 2 Tbsp lime juice
- 1 garlic clove crushed
- 1 tbsp ginger minced
- 1 birdseye red chilli minced (optional)
If making the creamy mayo version:
- 3 level Tbsp Mayonnaise to be added to the dressing recipe above preferable Japanese Kewpie
Instructions
- Using a large bowl, add all dressing ingredient and mix together until combined into a sauce.
- Using the same bowl place shredded cabbages, carrot, spring onion and herbs on top of the sauce and toss to combine.
- Refrigerate until ready to use.
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