Asian slaw is one of my favorite summer salads to bring to a potluck or eat at home. It has all the crunchy elements like cabbage, ramen noodles and sliced almonds. It combines fresh ingredients like mandarin orange segments and a light homemade soy dressing. I tossed in some sliced red pepper since I had one one hand. You could add any fresh vegetables you like.
After you taste one bite you may want to take a different salad to the picnic and save this one for yourself or be kind and make a double portion so you’ll have plenty to share and eat at home. It’s that fun and tasty, especially if you use chop sticks. Feel free to add some leftover chicken or my favorite grilled Asian Sesame Honey chicken to make it a main entree.
It’s best eaten with the same day as made or within 24 hours. The ramen noodles won’t stay crunchy unless you add as you serve each portion. We don’t mind eating them limp like cooked noodles the next day because the Asian flavors are infused in the dressing.
- 16 oz. bag of coleslaw ( I use 4-6 cups of finely sliced cabbage; it’s frugal)
- 4 green onions, sliced
- 1 pkg. Oriental Ramen noodles, broken (discard seasoning with MSG)
- 1/2 cup sliced or slivered almonds (try walnuts or sunflower seeds or whatever you have on hand)
- 1 small can mandarin oranges (optional)
- 1/3 cup olive or canola oil
- 1/4 cup sugar (I use raw)
- 1/4 cup white vinegar
- 1 T. soy sauce
- Toast almonds and ramen noodles in medium heat pan. Set aside.
- Toss cabbage and onions together.
- Mix dressing ingredients in a small mason jar with a tight fitting lid or other tight fitting container.
- Thoroughly dressing with salad.
- Sprinkle toasted almonds and noodles on top.
- Top with mandarin oranges if desired.
- Serve immediately.
What’s your favorite summer salad? Have you thought of slaw?