Asian Slaw
User Reviews
5
Asian Slaw
Description
This Asian Slaw recipe starts with finely sliced Napa cabbage and sliced green onions, combined in a large mixing bowl to form the base of the salad. Butter is melted in a pan to toast crumbled ramen noodles until lightly browned, adding a subtle crunch and nutty flavor, and then added to the salad along with slivered almonds for textural contrast.
The dressing is prepared separately by thoroughly mixing granulated sugar, red wine vinegar, ground ginger, dry mustard powder, Worcestershire sauce, vegetable oil, salt, and pepper. The sweetness and tang of the dressing match the freshness and crunch of the vegetables and nuts. Once fully combined, the dressing is poured over the salad and mixture is tossed to distribute uniformly.
This slaw works well as a side dish alongside grilled meat or as a light salad component in a meal. It provides a crisp bite with balanced savory, sweet, and tangy notes. The toasted ramen and almonds enhance the texture, making each bite varied and enjoyable.
Substitutions like artificial sweeteners can be used to reduce sugar calories. Using only the green parts of onions in the salad preserves milder flavor, while the white parts can be reserved for cooking elsewhere. Using a dressing shaker simplifies mixing and storing leftover dressing.
Ingredients
Salad
- 2 pounds Napa cabbage
- 2 cups green onion 2 bunches, sliced
- 2 tablespoons butter
- 3 packages ramen noodles crumbled into pieces
- 1/2 cup almonds slivered
Dressing
- 1/2 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dry mustard powder
- 2 tablespoons Worcestershire sauce
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Salad
- Slice the napa cabbage into 1/4 inch slices. If the pieces are too large, you may want to roughly chop the cabbage again.
- Place the cabbage into your largest mixing bowl along with the green onions.
- Melt the butter in a large saucepan.
- Add the ramen noodles to saucepan and cook until they are toasted but not burnt. Watch them closely, as it only takes a few seconds for the noodles to burn after they are toasted.
- Add the toasted ramen noodles and slivered almonds to salad and toss.
Dressing
- Combine the sugar, vinegar, ground ginger, dry mustard powder, Worcestershire sauce, and vegetable oil in a medium-sized bowl or a shaker bottle.
- Season with salt and pepper, and shake or whisk thoroughly. It may seem like the sugar won't dissolve, but it will.
- Once the sugar has completely dissolved, pour the dressing over the slaw and mix well.
Notes
- Substitute sugar with artificial sweeteners like Equal or Splenda to reduce sugar intake.
- Use only the green parts of the onions for the salad; save the white parts for other recipes.
- A dressing shaker can make mixing ingredients easier and act as a storage container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 3mg | 1% |
| Sodium | 438mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
