Asian Cabbage Slaw With Sweet Soy Dressing
I refreshed an old favorite: an Oriental-style cabbage slaw that’s long been loved for its flavor but often criticized for its dull appearance. The taste is fantastic, yet the pale brownish-green look felt uninspiring. So I brightened it up with vivid colors—and the results are beautiful.
Cabbage is having a moment. It’s affordable, full of antioxidants, stores well, and adapts to many preparations. Once a humble staple, cabbage now appears on restaurant menus and cooking shows everywhere.
How Cabbage Slaw Went From Boring To Beautiful
The base of this salad is crisp green cabbage, shredded fine. To lift its appearance I added purple cabbage and grated carrots from the crisper drawer—simple additions that create striking jewel tones without changing the delicious flavor.
Those pops of purple and orange make the slaw look as good as it tastes—like the perfect accessory to an outfit.
Crunchy Almond and Noodle Topping Is The Best Part
The crunchy topping uses crushed soy-flavored ramen noodles, almonds, and sunflower seeds. Many brands now label their packets “soy-flavored” instead of “Oriental,” and that soy flavor is exactly what you want for this recipe. Save the seasoning packets for the dressing.
Melt butter in a skillet, stir in brown sugar, then add the crushed, uncooked noodles, almonds, and sunflower seeds. Toast until lightly browned and glossy from the butter-sugar glaze. Remove from heat and let cool—there’s often a little pilfering while it cools because it’s that tasty.
The butter and brown sugar create a crisp, flavorful coating that makes the topping irresistible.
Next Shake Up The Tasty Asian Slaw Dressing
Combine the dressing ingredients in a salad shaker or a small jar and shake well until emulsified. The dressing is slightly sweet with soy-forward flavor that complements the crunchy topping and fresh cabbage.
How To Create This Beautiful Colorful Cabbage Slaw
Toss the shredded green and purple cabbage with grated carrot in a large bowl. Shake the dressing again just before serving, pour it over the vegetables, and toss to coat. Add the crunchy noodle-almond topping at the last moment so it stays crisp.
Tip: The crunch doesn’t hold up in the refrigerator, so serve the topping on the side if you expect leftovers. The slaw itself will keep well for a few days in the fridge if stored without the topping.
If I make this for two people, I store the slaw in the fridge and keep the topping in a zip-top bag, adding it to individual portions when we eat. You can also sprinkle sesame seeds or sliced green onion before serving for extra flavor and texture. Adjust the dressing sweetness to taste—our preference leans a bit sweet, but tailor it to your family.
Colorful Asian Cabbage Slaw
Colorful cabbage slaw with a slightly sweet soy dressing and a crunchy glazed noodle and almond topping.
15 minutes
10 minutes
25 minutes
Ingredients
- 1/2 of a medium head of green cabbage, shredded fine (about 4–5 cups)
- 2 cups purple cabbage, shredded fine
- 1 cup grated carrot
Dressing
- 2 flavor packets from soy-flavored ramen noodles
- 1/2 cup vegetable oil
- 4 Tbsp sugar
- 4 Tbsp soy sauce
Crunchy Topping
- 1/4 cup butter
- Noodles from 2 packages soy-flavored ramen noodles, crushed
- 1 cup sliced almonds
- 3 Tbsp sunflower seeds
- 1 Tbsp brown sugar
Instructions
- Combine shredded green and purple cabbage with grated carrot in a large bowl; set aside.
- Combine dressing ingredients in a salad shaker or small jar and shake until well mixed; set aside.
- For the topping: melt butter in a skillet, add brown sugar, then stir in crushed noodles, almonds, and sunflower seeds. Toast until lightly browned. Remove from heat, let cool, and set aside.
- Just before serving, shake the dressing again, pour over the cabbage mixture, and toss. Sprinkle the crunchy topping on the salad and serve immediately.
- Hint: If you expect leftovers, store the topping separately and add it to individual servings so it remains crisp. The cabbage slaw itself keeps well refrigerated for a few days.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 388
Total Fat: 27g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 19g
Cholesterol: 12mg
Sodium: 1033mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 9g
Protein: 8g
This slaw makes a unique and colorful contribution to potlucks. Just remember to add the crunchy topping right before serving so it stays crisp. Do you have a favorite way to prepare cabbage?
Love, GB (Betty Streff)