Asian Coleslaw with Vietnamese Dressing
Recipe by
Connie Veneracion
Julienned Chinese cabbage, carrot and cucumber are tossed with that addictive Vietnamese mixed fish sauce.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine Asian
For the dressing
- ¼ cup fish sauce
- ¼ cup calamansi juice or lime or lemon juice
- ¼ cup white sugar
- ½ teaspoon chopped garlic
- ½ teaspoon chopped chilies
The salad
- 10 leaves Chinese cabbage (wombok) rinsed, spin dried and julienned
- ½ carrot julienned
- ½ cucumber cut into thin slices
Make the dressing by mixing together all the ingredients until the sugar is completely dissolved.
Place the vegetables in a large bowl.
Drizzle four teaspoons of the dressing over the vegetables and toss well.
Serve with more dressing on the side.