Asian Salad
A family friendly Asian-Style slaw that is bright and colourful and has flavors for everyone.
Servings: 8 servings
Calories: 152kcal
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