Asian Slaw Salad
Crunchy, Bright, and crisp this asian slaw salad is flavorful and super easy to put together. The perfect summertime side dish or main meal, this salad is versatile enough to fit any occasion.
Now before you run at the idea of this being the traditional droopy slaw dredged in white sauce in a to-go container that typically accompanies a sandwich and pickle. Not going to lie I’d always opt out of the slaw option and get the macaroni salad instead if the option was available.
It is… everything but that. This Asian noodle salad is fresh, crunchy and flavorful topped with a soy dressing making it the perfect main or side dish. The only real comparison this has to coleslaw is that they both contain shredded cabbage and carrots.
What is an Asian slaw salad?
A slaw for all intents and purposes is a cold salad made from thinly sliced raw vegetables, typically cabbage and/or carrots. My version contains oranges, micro arugula, chickpeas, rice noodles, and a crunchy ramen topping. But what really makes this an Asian slaw salad is the inclusion of soy sauce dressing which includes:
- Garlic
- Ginger
- Lemon Juice
- Rice Wine Vinegar
- Sesame Oil
- Honey
- Sesame Seeds
What to accompany an asian slaw salad with?
This is the kind of salad you can eat all on its own, for sure. You can also accompany it with a protein such as meat or fish, eat it with ramen noodles instead of rice noodles or skip the noodles entirely and slap the slaw on some fish tacos, yum!
How to avoid soggy cabbage?
You read right, no one likes soggy cabbage. The trick to keeping your cabbage from being watery is to draw out its moisture before assembling your salad. Quarter and core your cabbage, then thinly slice and place in a large salad bowl with 2 generous pinches of salt. The salt will help draw out any moisture from the cabbage. Let sit for about 20 minutes, and drain any excess water. Now your cabbage is prepped and ready to be assembled in your salad.
How long does it keep?
In my opinion, the best time to enjoy this salad is immediately after its made. While the cabbage is crisp and everything is freshly chopped and sliced.
Although the dressing can always be prepped beforehand, once the salad and dressing are all mixed together, any leftovers should be stored covered in the fridge, for up to 2 days. Anything longer than that and you run the risk of having a soggy salad, and no one wants that.
Asian Slaw Salad
Crunchy, Bright, and crisp this Asian slaw salad is flavorful and super easy to put together. The perfect summertime side dish or main meal, this salad is versatile
Ingredients
Asian Slaw Salad
- ½ medium head green cabbage
- ½ medium head red cabbage
- 1 cup shredded carrots (about 2 medium carrots) (peeled & shredded)
- 1 8 oz pack rice noodles
- 1 cup micro arugula (optional)
- ½ cup chickpeas
- 1/2 cup canned orange segments (or 2-3 fresh oranges peeled & segmented)
- 1/2 package ramen noodles (uncooked)
Asian Slaw Dressing
- 1 tbsp soy sauce
- ¼ cup lemon juice
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 ½ tbsp honey
- 1 clove of garlic (minced)
- 1 tsp ginger (peeled & finely grated)
- ¼ tsp crushed red pepper flakes (optional for spicy-ness)
- 1 tsp toasted sesame seeds
Instructions
Asian Slaw Dressing
- In a medium bowl, whisk together the soy sauce, lemon juice, rice wine vinegar, sesame oil, honey, garlic, ginger, red pepper flakes, and sesame seeds until well combined. Set aside.
Asian Slaw Salad
- Place rice noodles in a large mixing bowl. Boil some water and pour the boiling water over the rice noodles until they are submerged. Allow to steep for about 20 minutes while stirring frequently to prevent noodles from sticking together.
- Quarter and core cabbage, thinly slice, and place in a strainer. Season with a generous pinch of salt (to help draw out any water), mix together, and set aside
- In a separate bowl, add shredded carrots, micro arugula, chickpeas, and orange segments and set aside.
- After 20 minutes, drain any water from the cabbage, and add to the bowl with the rest of your veggies.
- Remove rice noodles that have been soaking, and add to your salad.
- In a separate small bowl, add ramen noodles (uncooked) with about half of the seasoning packet included. Mix together and set aside.
- Pour the dressing over the slaw and toss to combine. Taste and adjust seasoning, as required. Top with crunchy ramen noodles, and serve chilled or at room temperature.