Zesty Asian Slaw

Name: Zesty Asian Slaw
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 8 cups shredded cabbage (mixture of red and green are nice); 4 large carrots, grated; 6 small green onions, diced; 2 cups mushrooms, sliced thinly; minute chinese noodles, broken up (keep the spice package for dressing); 1/2 cup chopped almonds; 1/2 cup shelled sunflower seeds; 1/4 cup vegetable oil or 1/4 cup olive oil; 2/3 cup rice vinegar (white will do also); 1/4 cup soy sauce; 1/4 cup brown sugar; 1 clove chopped garlic; 1 teaspoon chili oil or 1 teaspoon wasabi; 1/2 teaspoon ginger

Submitted by Tracy Mile

"Spicy, crunchy, sort of sweet, even better the next day salad!"

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Ready In:: 15mins
Ingredients:: 14
Serves:: 8

ingredients

For Salad
8 cups shredded cabbage (mixture of red and green are nice)
4 large carrots, grated
6 small green onions, diced
2 cups mushrooms, sliced thinly
minute chinese noodles, broken up (keep the spice package for dressing)
¹⁄₂ cup chopped almonds
¹⁄₂ cup shelled sunflower seeds
For Dressing
¹⁄₄ cup vegetable oil or 1/4 cup olive oil
²⁄₃ cup rice vinegar (white will do also)
¹⁄₄ cup soy sauce
¹⁄₄ cup brown sugar
1 clove chopped garlic
1 teaspoon chili oil or 1 teaspoon wasabi
¹⁄₂ teaspoon ginger

directions

In a large bowl, combine all ingredients for salad except noodles.
Stir well to combine.
In another bowl, add all ingredients for dressing, including reserved spice package from noodles, mixing well till sugar is dissolved.
Pour the dressing over the slaw, toss to coat well.
Let marinate for at least 15 minutes.
Add noodles just before serving.

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Reviews

This was a bit vinegar-heavy for my taste, so I added some agave and some sesame oil to mellow the flavor. Also, there aren't instructions for adding the broth packet. But with a few modifications, everyone enjoyed it and I will make it again with less vinegar. Thanks for posting!

Serah B.
This was more acidic and not as sweet as other versions of this salad that I have had. I did add a can of diced water chestnuts which gave it some added crunch. I think if I make it again I would cut back on the vinegar.

JustACountryGirl
This was really good! I halved the recipe, fed 2 adults and 2 children,and STILL had enough leftovers to feed a small army. HA! I didn't have any green onion so I didn't use it. I accidently added the chinese noodles at the beginning, but I loved how the noodles were soft. This was an awesome recipe. Loved it!

AngAustinBrody
Tracy, this was really good! I love the taste, and the almonds and the sunflowers gave this a nice crunch! You said to keep the spice package for the dressting, but it does not mention in the dressing to put it in. Just thought you might want to correct that. Thanks for a lovely salad!

Sharon123