You know that delicious slaw salad made from Oriental Ramen Noodles? You know…the one full of processed ingredients and MSG? Well, my friend Carla took a stab at making a homemade (read: real food) version of that dressing and I tweaked the whole recipe just a bit recently. Now the Asian Slaw recipe below is a healthy and still awesome-tasting version according to our husbands and friends.
Asian Slaw makes a perfect light side for a summer dinner or a “no mayo” salad for an outdoor barbeque. I often serve this in the summer with grilled, marinated chicken on top or in the salad (see my note below), corn on the cob, and watermelon. Yum!
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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.
Ingredients
Dressing Ingredients:
- 1/3 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon rice vinegar
- 4 teaspoon red wine vinegar
- 1 tablespoon soy sauce
- juice of 1 lemon
- 3 tablespoons sugar
- 1/4 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon minced onion
- ½ teaspoon salt
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* (see cooking note below)
Instructions
- Combine the dressing ingredients in a sealed jar and shake until combined. Chill in the fridge while making the rest of the salad.
- Toast the almonds at 350 degrees for about 5-10 minutes until lightly browned.
- 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.
- * Cooking Note: To add extra flavor to the chicken, double the dressing recipe above and use it as a marinade for the chicken ahead of time. Marinate the chicken for at least an hour before grilling. Just be sure to dispose of the marinade after using to avoid contamination.
Notes
To add grilled chicken: Make a second batch of the dressing. Marinate chicken breasts in that mixture for 1-2 hours. Preheat grill over high heat for 10-15 minutes and then turn down to medium. Grill over medium heat for about 9-10 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.
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My whole family (hubs, 3 1/2 year old, and 2 year old) all ate this! This is quite the feat at our house. We loved the dressing! I made some changes (anybody else always have to skip a few things on their grocery list due to verge of toddler meltdown? 😂)
I used broccoli slaw instead of cabbage slaw (a misgrab) only used 1 tsp sugar and 1 tsp stevia, used ground almonds/walnuts leftover from another recipe and pine nuts instead of sunflower seeds, and omitted the green onions (forgot to slice) and crasins (sweet enough already for us!). It was delicious.
Yeah! I love it when there is a meal that the entire family likes. WIN!
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Rachel, this is a fun recipe. I’m adapting it for allergy and other dietary issues by substituting grape seed oil for olive oil, Tamari soy as a gluten-free soy sauce option, and using a small amount of stevia, agave, or honey for sweetness. Thanks for sharing it. Cam
Thanks for the allergy-free suggestions! I will have to try some stevia or honey in for the sugar, too. Love that suggestion.