When was the last time you had great cole slaw? Cole slaw, it seems, has gone the way of iceberg lettuce, mayonnaise-and-mustard-based potato salads and other "retro" foods.
That's a shame because cabbage, the main ingredient in cole slaw recipes, is terrifically healthy. Loaded with vitamin C and fiber, cabbage has no fat, no cholesterol, and is very low in calories.
No doubt the reason for the disappearance of cole slaw from most menus is because most cole slaw recipes are boring and bland. But this oriental cole slaw recipe is just the opposite.
Ramen noodles give this cole slaw added crunch. Wasabi peas and Thai chili sauce add some heat. And the rice wine vinegar add just enough sweetness to make this unique marriage of flavors sing.
If you can't find Napa cabbage, just use whatever variety of green cabbage you can find in your local supermarket. You can also use cole slaw mix, found in the produce section of your local grocery store, if you're in a time crunch.
Be sure to use purple cabbage, too. It not only adds color to this dish, it adds additional vitamins and nutrients, too.
Oriental ColeSlaw Recipe
- 16 oz. Napa cabbage, shredded and chopped into bite-sized pieces
- 8 oz. red cabbage, shredded and chopped into bite-size pieces
- 1 cup carrots, peeled and chopped
- 3 large spring onions, chopped (white and light green parts only)
- 1 package Oriental flavor Ramen noodles
- 1/4 cup dark sesame oil
- 1/3 cup canola oil
- 1/2 cup rice wine vinegar
- 2 Tbsp. Thai chili sauce
- 1 tsp. minced ginger
- 1 tsp. Dijon mustard
- 3/4 cup Wasabi peas
Toss Napa cabbage, red cabbage, carrots and spring onions together in a large salad bowl. Without opening the package, crush the Ramen noodles with a rolling pin. Open the package, pour the crushed noodles over the coleslaw, and discard the seasoning packet (or reserve it for another use).
In a small mixing bowl, whisk together the sesame oil, canola oil, rice wine vinegar, Thai chili sauce, ginger and mustard. Pour the dressing over the cole slaw mixture. Top with wasabi peas. Refrigerate the coleslaw at least 1 hour to allow flavors to marry before serving.
Serves 10 to 12.
Per serving (based on 10): 200 calories, 15 g fat (2 g saturated fat), 0 mg cholesterol, 15 g carbohydrate, 2 g fiber, 2 g protein, 37% vitamin A, 52% vitamin C, 4% calcium, 5% iron
For more light and healthy salad recipes, see also:
- Broccoli Slaw
- Jicama Slaw
- Bok Choy Salad
- Carrot Raisin Salad
- Christmas Salad Recipe
- Elegant Ambrosia Fruit Salad
- Fuji Apple Walnut Chicken Salad
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
