Asian Summer Coleslaw Recipe

I am not a huge coleslaw fan. I am however practically addicted to this awesome summer slaw! Everyone who has tried it hassummer Asian coleslaw raved about it, even if at first they were a little dubious of the ingredients. It is fresh, crunchy, sweet, and zingy! The cashews are a perfect touch to this coleslaw dish. We have even eaten this coleslaw as the main dish on a few of the hotter summer nights when you just don’t feel like eating anything hot or heavy. This is also the perfect picnic salad as it travels well and keeps nicely in a cooler. Try it!

1 large Napa cabbage (about 2 pounds)

3 carrots

1/4 cup white vinegar

3 tablespoons soy sauce (I use light)

1/4 cup orange juice

1 tablespoon honey

1 teaspoon grated fresh ginger

2 tablespoons olive oil (can also use sesame oil)

1 tablespoon black (or toasted) sesame seeds (optional)

3oz. package of Ramen noodles

15oz. can mandarin oranges in pear juice reserving 3 tablespoons of the juice

7oz. bag lightly salted cashews

In a large bowl grate the carrots and then do the same with the cabbage. I do not have a large enough grater so I just slice the cabbage thinly with a kitchen knife.

grated carrots

cutting cabbage

veggies for slaw

Next, in a small bowl, whisk together the vinegar, soy sauce, orange juice, honey, ginger, olive oil, and sesame seeds  to make the dressing. Pour over the cabbage and carrots and toss to coat.

Asian coleslaw dressing

pouring dressing

Using your hands, crunch up the package of dry Ramen noodles (discard the seasoning packet) into the coleslaw. Add the cashews and mandarin oranges with reserved juice and stir.

noodles in coleslaw

adding oranges and nuts

Serve on the side or as a main summer dish! You can also sprinkle the top with extra nuts or sesame seeds for a garnish!

Asian Summer Coleslaw

This blog post was shared at: From the Farm Blog Hop

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