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    Home » By Season » Winter Salads

    Tasty Thai Asian Slaw - full of umami!

    Filed Under: Low Carb, Make Ahead Salads, Winter Salads

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    This Tasty Thai Asian Slaw is bursting with fresh flavours starting with fresh mint, coriander, basil and lime and finishing with a Thai dressing that is teeming with umami.

    Jump to Recipe Print Recipe

    THAI-ASIAN-SLAW-PORTRAIT

    A Thai twist for classic coleslaw, the cabbage is brought to life with fresh herbs and a wonderful Thai dressing while the peanuts and sesame seeds add a nice crunch.

    An all-purpose Asian salad that you can serve with barbecued meats or spicy curries. We served ours with a classic Thai Green Chicken Curry.

    This salad is low carb, dairy-free and suitable for both vegans and vegetarian if you use soy sauce instead of the fish sauce. It can also be keto (just use a keto brown sugar and coconut aminos or tamari) and paleo if you use a paleo-friendly fish sauce and ¼ teaspoon honey instead of brown sugar).

    The 5 Thai Flavours in Asian Slaw

    The secret to a good Thai recipe is all about balancing the five key flavour tastes. While it is not essential that a recipe includes all of them it needs to have at least 2 of the five for it to taste authentic.

    • SALTY : fish sauce (is the traditional ‘salty’ element in Thai cooking), shrimp paste, soy sauce
    • SPICY : fresh and dried chillies, ginger, pepper
    • SOUR : lime juice, tamarind, kaffir lime leaves, lemongrass, galangal, coriander (cilantro)
    • SWEET : palm sugar, other sugars, fruits
    • BITTER : bitter lemon and bitter leaves

    All Thai food will include all of these tastes or a combination of them. One will likely dominate but the others will all be there hiding in the background.

    It is achieved in this salad by the use of fish sauce, fresh chillies, ginger, lime juice, kaffir lime leaves, coriander and brown sugar.

    THAI ASIAN SLAW CLOSE-UP

    How to make this salad…

    1Prepare the cabbage
    Remove the hard core and any damaged and the thick outer leaves from your cabbage, separate the leaves and wash them gently under cold running water. Shake to remove excess water and pat dry. Then shred finely using a sharp chef’s knife.

    • REMOVING-CORE-FROM-WOMBOK
      REMOVE THE HARD CORE
    • WASHING-CHINESE-CABBAGE-LEAVES
      WASH THE LEAVES
    • DRYING-CHINESE-CABBAGE-LEAVES
      PAT THEM DRY
    • CUTTING-CHINESE-CABBAGE
      SHRED YOUR CABBAGE

    2Prepare herbs and chilli
    Wash all your herbs, pat dry or spin dry in a salad spinner to remove excess water
    Pick the basil and mint leaves from their stems and roughly chop your coriander.
    Wash and trim your chilli, then slice thinly on the diagonal.

    • MINT-AND-BASIL-LEAVES-ON-BOARD
      STRIP THE MINT & BASIL
    • SLICING-CHILLI-ON-THE-DIAGONAL
      SLICE THE CHILLI DIAGONALLY
    • CHOPPING-CORIANDER
      CHOP CORIANDER / CILANTRO
    • JUST A WHITE PAGE

    3Prepare remaining veg
    Wash, trim and peel your carrots cut into a fine julienne with a mandoline or grate coarsely.
    To prepare your capsicum, cut it in half and remove the core, seeds and inner ribs with a parring or any other small knife. Rinse under cold water.
    Then place the glossy side of the capsicum face down (it is much easier to slice this way as your knife does not slip) and cut into 2 cm (½ inch strips).

    • CUTTING-CARROTS-INTO-FINE-JULIENNE-WITH-A-MANDOLINE
      JULIENNE YOUR CARROTS
    • CHOPPING RED CAPSICUM
      CUT CAPSICUM / BELL PEPPER INTO STRIPS

    4Shake-up the dressing
    Chiffonade your kaffir lime leaves, add your grated ginger and minced garlic, place in a glass jar.
    Add the lime juice, fish sauce, and oils in the glass jar, season with some sea salt and cracked black pepper and shake until emulsified.

    • THAI-VIN-INGREDIENTS-IN-JAR
      PLACE INGREDIENTS IN A GLASS JAR
    • THAI-VINAIGRETTE-IN-JAR
      SHAKE UNTIL EMULSIFIED

    5Putting it all together...
    Place your cabbage, carrots, capsicum, herbs, sesame seeds and peanuts in a large mixing bowl, pour over the vinaigrette, season with sea salt and cracked black pepper. Toss until the vegetables are coated with the dressing and the herbs and nuts are evenly distributed throughout the salad.
    Arrange your Asian slaw on a salad platter scatter the chillies and some extra peanuts on top to garnish, place in your fridge to chill until you are ready to serve.

    • THAI-ASIAN-SLAW-INGREDIENTS-IN-BOWL
      PLACE ALL INGREDIENTS IN A BOWL
    • MIXING-THAI-ASIAN-SLAW
      TOSS WELL TO COMBINE

    Make ahead tips for Asian Slaw

    • You can easily shred the cabbage and carrots and keep them separately in water the day before. I like to keep them in separate containers so that the carrots do not discolour the cabbage. Strain the carrots well before adding to your salad and rinse the cabbage thoroughly as it will have a slight smell to it
    • CARROTS-IN-WATER-LAND
      CARROTS IN WATER
    • CHINESE-CABBAGE-IN-WATER-LAND
      CABBAGE IN WATER
    • STRAINING-SHREDDED-CARROT
      COMPLETELY STRAIN THE CARROTS
    • STRAINING-CHINESE-CABBAGE
      RINSE THE CABBAGE AND STRAIN WELL
    • Make the dressing a day or two ahead this will allow for the kaffir lime and ginger flavours to infuse the est of the dressing. Double or triple the dose to use as a marinade for steak chicken fillets or even salmon.
    • This Thai Asian Slaw is even better if you make it an hour to two in advance allowing all the flavours to meld together.
    • Make a big batch of this salad (minus the dressing) and keep it in your fridge for your lunchbox throughout the week, just add the dressing the day before.

    Try some more of our tasty slaws recipes

    • APPLE-SLAW LANDSCAPE
      APPLE SLAW
    • BROCCOLI SLAW
      BROCCOLI SLAW
    TASTY THAI-ASIAN-SLAW

    Tasty Thai Asian Slaw

    This Tasty Thai Asian Slaw is bursting with fresh flavours starting with fresh mint, coriander, basil and lime and finishing with a Thai dressing that is teeming with umami.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Thai
    Keyword: Easy
    Servings: 8
    Calories: 198kcal
    Equipment
    • Mandoline / V-Slicer
    Ingredients
    For the salad…
    • ½ head Chinese Cabbage {Nappa Cabbage/Wombok} (approximately 750 grams)
    • 2 large carrots (approximately 360 grams)
    • 1 large red capsicum {bell pepper} (approximately 300 grams)
    • 1 small bunch coriander {cilantro} (1 cup)
    • 4 sprigs basil (⅓ cup)
    • 3 sprigs Asian mint (¼ cup)
    • ½ cup peanuts (roasted)
    • 2 tbsps extra peanuts for a garnish
    • 4 tbsps sesame seeds (toasted)
    • 2 tablespoon black sesame seeds
    • 1 long chilli
    For the Thai Vinaigrette…
    • ¼ cup MCT oil {you could also use extra virgin olive oil or peanut oil}
    • ¼ cup lime juice
    • 2-3 tsps sesame oil
    • 2 tbsps fish sauce
    • 1 tablespoon grated ginger
    • 1 garlic clove (minced)
    • 4 kaffir lime leaves (chiffonade)
    • ¼ teaspoon brown sugar
    Metric - Imperial
    Instructions
    • Wash and trim all your vegetables, finely shred your cabbage, either julienne or grate your carrots, cut your capsicums into 2cm (½ inch) strips.
    • Wash your herbs, pat dry or spin in a salad spinner to remove excess water. Pick the basil and mint leaves from their stems and roughly chop your coriander.
    • Trim your chillies, rinse under cold water and slice on the diagonal.
    • Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
    • Add all your ingredients (except the sliced chilli and extra peanuts) in a large mixing bowl, pour over the vinaigrette, season and toss until well combined.
    • Arrange in a salad platter scatter the peanuts and chilli on top to garnish, chill in the fridge until ready to serve.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 198kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Sodium: 453mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3880IU | Vitamin C: 39mg | Calcium: 86mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    THAI ASIAN SLAW

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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