Asian Slaw

This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.

You know that delicious slaw salad made from Oriental Ramen Noodles? Well, unfortunately, that recipe is usually full of processed ingredients and MSG.

The good news is, my friend Carla took a stab at making a homemade version of that dressing. I then tweaked the recipe resulting in a delicious Asian Slaw recipe that is healthy and still awesome-tasting according to our husbands and friends.

The ingredients in Asian Slaw are quite simple and require very little prep. Here’s what you’ll need:

• Cabbage slaw mix
• Chopped green onion
• Almond slivers or slices
• Dried cranberries
• Sunflower seeds
• 1 crisp pear or apple
• Optional: grilled chicken

You could also toss in some edamame, peanuts, or snow peas. Play with it! Have fun!

The dressing has a handful of ingredients that you likely have in your pantry.

Why Make Salad Dressing at Home?

There are several reasons why you might want to make homemade salad dressing at home.

1. Healthier Ingredients: When you make your own dressing, you have control over the ingredients. You can use high-quality oils, fresh herbs and spices, and avoid preservatives and additives that may be present in store-bought dressings.
2. Customizable: Making your own dressing allows you to customize the flavor and consistency. You can easily adjust the sweetness, tanginess, and spiciness to your preference.
3. Cost-Effective: Homemade salad dressings can be less expensive than store-bought versions, especially if you use ingredients that you already have on hand.
4. Freshness: Homemade salad dressings are always fresh and can be made in small batches, so you can avoid wasting any leftover dressing.
5. Sustainability: Making your own salad dressing can be a more sustainable option because you can reduce packaging waste and avoid buying products that require shipping and transportation.

Make sure to browse around our Top 10 Healthy Homemade Salad Dressings for more ideas.

What to Serve with Asian Slaw

While this recipe can be used any time of the year, I seem to gravitate towards it in the summer time. Here are some ideas that it would pair well with:

Asian Chicken Marinade

Asian Salmon (aka Sweet & Savory Salmon)

Crock Pot Pulled Pork

Asian Turkey Meatballs

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★★★★★ 5 from 6 reviews

Asian Slaw

This light, flavorful Asian slaw is a delicious, healthy side dish that is perfect for the spring and summer months. Serve it with some grilled chicken, corn on the cob, and watermelon and you have yourself a perfect meal.

Yield: 6–8 servings as a side dish 1x

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes

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Units: USM

Scale: 1x2x3x

Ingredients

Dressing Ingredients:

• 1/3 cup avocado or olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons red wine vinegar (sub: rice vinegar)
• juice of 1 lemon (about 2–3 tablespoons lemon juice)
• 1 tablespoon soy sauce
• 3 tablespoons sugar
• 1 teaspoon minced onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Slaw Ingredients:

• 16 oz bag of cabbage slaw mix
• 2 tablespoons finely chopped green onion
• 1/2 cup almond slivers or slices
• 1/2 cup dried cranberries
• 1/4 cup toasted sunflower seeds
• 1 crisp pear or apple, diced in small chunks
• Optional: 1 1/2 lbs grilled chicken, diced

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Instructions

1. Combine the dressing ingredients in a sealed jar and shake until combined. Chill in the fridge while making the rest of the salad.
2. Toast the almonds at 350°F for about 5-10 minutes until lightly browned. Watch closely so they don’t burn.
3. Approximately 30 minutes before serving, combine the slaw ingredients and then toss with part of the dressing. Taste and then add more dressing, as needed.
4. Optional: To add grilled chicken, make a second batch of the dressing. Marinate chicken breasts in that mixture for 1-2 hours and discard the marinade. Grill chicken over medium heat for about 8-10 minutes, turning once, until internal temperature reaches 165°F. Let rest for 5 minutes and then slice on against the grain and top the Asian Slaw.

Equipment

Chefs Knife

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Knife Sharpener

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Measuring Cups

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© Author: Rachel Tiemeyer

Cuisine: American

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