Asian Slaw

Good Asian fusion slaw should be colorful, crunchy and crisp.  It’s a nice dish to take to parties that looks pretty on a table.

I was disappointed with the lower sugar version of my old recipe so I’ve combined components of both recipe to give you this option:


Colorful Asian Slaw

2 (3 ounce) chicken flavor packages ramen noodles
4 cups napa cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 carrot, shredded
1/2 red bell pepper, seeded and diced
4 green onions (white and green parts), sliced
1/2 cup cilantro, chopped
1/2 cup slivered almonds, toasted (see note below)
1/2 cup sunflower seeds



Seasoning from noodles

¾ cup olive oil

¼ cup balsamic vinegar

¼ cup unseasoned rice vinegar

¼ cup sugar

1 teaspoon of sesame oil

salt and pepper


Mix dressing ingredients and add just before serving


One thought on “Asian Slaw

  1. Pingback: Congratulatory Luau « The Sassy Stove

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