If you need a change from the classic coleslaw dish this Asian slaw is just the thing!
We all know I could eat sushi all the time. And then I discovered it! Sushi in a bowl. Have you heard of these? I was waiting at the deli counter for my prosciutto to make an Asparagus and Burrata Salad with Prosciutto when out of the corner of my eye I saw it. Did I really read it correctly? Spicy Tuna, Rice, Avocado and Spicy Mayo – umm hello remember my weekly need for volcano rolls at Surin? And it was half the price and so much better. 2 weeks later and I might have consumed about 4 of these bowls.
We make a ton of Chinese food in our house. Well at least we used to. I made Honey Sesame Chicken a few weeks back but I guess it has not been in the forefront of my mind lately. Mainly Mexican is because Cinco de Mayo is quickly approaching. But before I go off on that tangent I’ll switch us back…Cue this Asian Slaw.
So a while back my dad’s cousin asked for a recipe with cabbage. I remembered in my “to cook” notebook (the place where I have a list of hundreds of dishes that I want to cook – not just my food bucket list) there was a dish I had at a restaurant with Asian Slaw.
Instead the traditional mayo base I went with sesame oil, rice vinegar, and Greek yogurt to make it a little healthier. And to add a little more crunch besides the vegetables we use those good ol’ ramen noodles from college. I don’t know about you but I don’t know anyone who actually ate them in college. Do you?
This Asian Slaw is perfect as a side dish for any weeknight meal or for that church potluck dinner!
- 4 cups shredded cabbage
- 2 cups shredded carrots
- 1 cup cooked and shelled edamame
- 1 package of ramen noodles broken into bite size pieces (you don't need seasoning)
- 2 bunches of green onions finely chopped
- 2 teaspoons white sesame seeds
- 1/3 cup sugar
- 1/2 cup sesame oil
- 1/4 cup rice vinegar
- 1/4 cup Greek yogurt
- In a large bowl toss all of the vegetables and sesame seeds together.
- In a small bowl whisk together the ingredients to the creamy vinaigrette. Then pour it over the slaw and toss to combine.
- Let it sit 30 minutes to an hour to allow the veggies and ramen to soak up all the dressing.
did you make this recipe?
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Comments & Reviews
Tonia from TheGunnySack says
What a refreshing side dish! I’m always looking for more ways to get the veggies in!
Lauren Hall says
I know me too!!
This looks like a great and refreshing side dish! We will be trying this!
Becky Hardin | The Cookie Rookie says
This looks like a great variation
Nutmeg Nanny says
What a fabulous looking slaw!
Andi @ The Weary Chef says
This looks fresh! I love Chinese food and this one is worth a try!
Matthew From Nomageddon says
Lauren, there was a restaurant near me in NYC called Rice that used to sell Asian slaw it was incredible. It was almost exactly like this but a bit more ginger heavy. I think you just gave me a base recipe to try to duplicate that recipe 🙂
Normally I’m not a fan of cabbage salads, but this version could make a believer out of me! Looks terrific.
Lauren Hall says
Thank You Beth – hope this changes your mind!