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.