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!Print
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.
- 1/3 cup avocado or 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
- 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
- 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°F for about 5-10 minutes until lightly browned. Watch closely so they don’t burn.
- 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.
- 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.