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Asian Slaw

  • Author: Recipe Winners
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 serves


Asian slaw is super fresh, crunchy and healthy. Loads of fresh herbs, crispy fresh carrots, cabbage, shallots, edamame and snow peas come together with a little spike of chilli and garlic in the dressing, topped off with crunchy fried shallots. What’s not to like!



  • 6 cups finely shredded wombok (Napa / Chinese cabbage)(about 1/2 a small cabbage)
  • handful of snow peas sliced
  • 4 shallots (scallions) thinly¬†sliced on the diagonal
  • 1 medium carrot cut into thin matchsticks or use a shredder – see notes
  • 1/2 cup edamame beans
  • large handful of fresh coriander leaves
  • large handful of fresh mint leaves
  • 2 tablespoons fried shallots
  • 1 tablespoon of black sesame seeds


  • 1/4 cup rice wine vinegar
  • 2 tablespoons caster sugar
  • 2 tablespoons fish sauce
  • 1¬†medium garlic clove, finely minced
  • 1 small red chilli, seeded and finely chopped



  • place all ingredients except the fried shallots and sesame seeds in a large bowl and toss through
  • dress salad with dressing and toss through
  • sprinkle fried shallots and sesame seeds over salad
  • serve and enjoy!


  • place all ingredients in a small glass jar and shake thoroughly till sugar has dissolved


  • slaw and dressing can be prepared the day before, and dressed just before serving
  • Category: salads and salad dressings
  • Method: bench top
  • Cuisine: Australian

Keywords: Asian slaw