California Slaw

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I had a cabbage left from my Bountiful Basket and wanted to use it before I get my new basket this weekend.  The typical mayonnaisey (that’s a word, right?!) coleslaw didn’t sound appealing so I went on the hunt for a different preparation.  My recipe box coughed up this golden oldie – California Slaw.  I’ve had this recipe for a looong time, but haven’t made it in years.  I’m not sure why or how it was moved to “forgotten” status because it’s still as good as I remembered and a nice change from the traditional coleslaw. While not the most photogenic dish (especially at the end of the day – ha!), I guarantee California Slaw tastes better than it looks.  The dressing is a nice blend of tangy, sweet and a little salty from the soy sauce – yum!!  Paired with the crunchy cabbage, almonds, sunflower seeds and Ramen noodles makes this a winner all the way around. Prep time is fairly minimal – you can easily make this on a weeknight. California Slaw

California Slaw

Slaw Ingredients:

1 head cabbage, finely shredded
3 scallions, finely chopped
1/4 cup sunflower seeds
1/2 cup almonds, chopped
1 package Ramen (will only use the noodles)

Dressing Ingredients:

1/4 cup white vinegar
2 tbsp. sugar
1 1/2 tbsp. soy sauce
1/4 cup oil (I use sunflower seed oil)

Directions:

  1. Toast the sunflower seeds, almonds and Ramen noodles in a skillet until lightly browned (watch carefully they burn quickly).
  2. Using a large bowl, combine the shredded cabbage and scallions.  Set aside.
  3. Dressing:  combine the vinegar, sugar and soy sauce; stir to combine.  Slowly add the oil, whisking until emulsified (can use an immersion blender).
  4. When ready to serve, add the toasted sunflower seeds, almonds and Ramen noodles to the cabbage and onion mix and stir.  Pour the dressing over the slaw and stir until well coated.

5.0 from 1 reviews
California Slaw
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 8
Ingredients
  • SALAD INGREDIENTS:
  • 1 head cabbage, finely shredded
  • 3 scallions, finely chopped
  • ¼ cup sunflower seeds
  • ½ cup almonds, chopped
  • 1 package Ramen (will only use the noodles)
  • DRESSING INGREDIENTS:
  • ¼ cup white vinegar
  • 2 tbsp. sugar
  • 1½ tbsp. soy sauce
  • ¼ cup oil (I use sunflower seed oil)
Instructions
  1. Toast the sunflower seeds, almonds and Ramen noodles in a skillet until lightly browned (watch carefully - they burn quickly).
  2. Using a large bowl, combine the shredded cabbage and scallions. Set aside.
  3. Dressing: combine the vinegar, sugar and soy sauce; stir to combine. Slowly add the oil, whisking until emulsified (can use an immersion blender).
  4. When ready to serve, add the toasted sunflower seeds, almonds and Ramen noodles to the cabbage and onion mix and stir. Pour the dressing over the slaw and stir until well coated.

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Comments

  1. This looks amazing! Pinned. Please come and party with us tonight at 7 pm. It just wouldn’t be a party without you! http://loulougirls.blogspot.com
    Happy Labor Day! Lou Lou Girls

  2. This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  3. I just love the crunch in this California Slaw, it looks so good. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

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