Thanks for joining me and Sarah for Meatless Monday today. Hope you all had a fabulous long weekend and found some time to do something fun for Labor Day. I realized the other day, while making lunch, that I have been making variations of this delicious Asian Slaw with Crunchy Noodles and Oranges for years but I have not yet shared the recipe with you. This is one of those really easy salads that literally takes less than 10 minutes from start to finish.
Asian Slaw with Crunchy Noodles and Oranges
I don’t know what we did before the days of pre shredded broccoli slaw mix! If you use a few of those, you really can whip up this salad in just a few minutes with little prep and clean up. Of course the icing on the cake, so to speak, and what makes this Asian slaw so satisfying are the “crunchy noodles”. I always need to have a little crunch in my salads to feel satisfied. My magic mix of crunchies in this salad is a combination of slivered almonds, sun flower seeds and crushed ramen noodles. Simple yet oh so yummy when sprinkled on top. Make the crunchy noodles in advance and store in a baggie until ready to eat.
I love the addition of the orange slices on top as it creates a really nice balance of sweet and salty. Not an orange fan? I think sliced pears or apples would work really well as a substitute. If you are not serving this Asian Slaw with Crunchy Noodles and Oranges right away, keep the dressing and the fruit separate to avoid making the slaw soggy.
Hope you enjoy this super simple Asian Slaw with Crunchy Noodles and Oranges. Vegan and dairy free. Happy Labor Day and thanks for stopping by today.
Do you have any salads that you make over and over again? Crunchy noodles on top?
- 1 package of ramen noodles crushed up (discard seasoning pack)
- 1/2 cup sunflower seeds unsalted
- 1/2 cup slivered almonds unsalted
- 1 Cup edamame
- 2 packages of broccoli slaw or rainbow slaw
- 1 navel orange sliced
- 1 cucumber diced and peeled
- 1/4 cup reduced sodium soy sauce
- 1/4 cup rice vinegar
- juice of 1 lime
- 1/2 tsp fresh ginger
- 2 Tbl honey
- 1 Tsp chopped garlic
- 1 Tbl chili sauce (optional)
- for crunchy noodles:
- preheat oven to 350
- on a baking sheet combine almonds, ramen and seeds
- sprinkle w olive oil to coat
- bake 15-20 min set aside
- In a large bowl mix:
- slaw mix, oranges, cucumber and edamame
- In a small bowl whisk together remaining ingredients
- drizzle on top
- Sprinkle on crunchy noodles