Around Easter a friend of mine brought an Asian Slaw with crunchy almonds and ramen noodles on top to a potluck, and I remembered I too have a great Asian Slaw recipe! My husband is not keen on the raw ramen noodles, so we just do toasted almonds and sesame seeds as the topping, and the salad itself is a rainbow of pretty colored veggies!
My Asian Slaw from yesterday’s BBQ is not looking so pretty after sitting in the fridge all night, so here’s a photo of the Serious Eats version minus the almonds, with a slightly different dressing. Check out their recipe for Asian Slaw with Ginger Peanut Dressing here.
This fresh alternative to mayonnaise-based coleslaw will be a big hit at all your summer parties and potlucks!
Asian Slaw with Toasted Almonds and Sesame Seeds
- 3 tablespoons minced ginger (or grated, frozen ginger)
1 tablespoon minced garlic
3 tablespoons brown sugar
1/4c soy sauce
1/4c mirin, or apple juice, or fresh-squeezed orange juice (1 Clementine)
2 teaspoons sesame oil
- 1/4 cup rice wine vinegar
- 1/4c olive oil
Whisk together all ingredients except the olive oil. Taste, and add more sugar or soy if desired. Whisk in the olive oil. Set aside.
- 1 small head white or purple cabbage, shredded
- 2 large carrots, shredded
- 2-3 green onions, white AND green parts, chopped
- 1 sweet bell pepper, any color, sliced into matchsticks
- 2 fresh or canned Mandarin oranges or Clementines, peeled and sliced
- 1/4c fresh cilantro leaves, roughly chopped
- 1c frozen shelled edamame (optional)
- 1/2c sliced almonds
- 2 TBSP sesame seeds
Combine the cabbage, carrots, peppers, onions, oranges, edamame (if using), and cilantro. Toss with the dressing and allow to chill for at least an hour. Right before serving, toast the almonds and sesame seeds in a dry pan over medium heat, tossing frequently, until light brown and fragrant, about 7 minutes. Sprinkle the topping over the salad in the serving bowl, or serve the topping in a separate bowl with a spoon.
Depending on what I have around the house I’ll swap in pineapple for the oranges, or add some fresh basil as well!