Easy Asian-Inspired Summer Slaw Salad (Vegan)
Someone brought a dish similar to this to work one day, and I took it and ran. I like to use slaw mix (which is essentially shredded cabbage with some carrots thrown in) as a base for various types of salads. Sometimes I mix it with hummus and feta, sometimes I make it sweet. This particular salad is both sweet and tangy, and it’s great for a hot summer day. This will be my lunch for the week!
Here’s what you need:
1-16oz. bag of slaw mix
1-12oz. bag of broccoli slaw
shredded carrots
almonds (I used sliced, but slivered would work as well)
1/4 to 1/3 cup of each olive oil and apple cider vinegar
1 packet of ramen noodles (I use oriental flavor)
mandarin oranges (1 can or 2 snack-size cups)
raisins (Trader Joe’s sells a great raisin medley with 5 or 6 different varieties that I love.)
green onions
splenda or stevia if you like it sweet
First, stir the olive oil, vinegar, and seasoning mix from the ramen noodles together in a large bowl.
Next, mix the slaw mix and broccoli slaw (and shredded carrots, if you desire) with the oil and vingear mixture. After the greens are wet, everything else goes in – raisins, oranges, almonds, green onions, and splenda (optional). Mix thoroughly, then crush the ramen noodles and mix those in, too. If you like them super crunchy, wait until you serve to add the noodles. I like mine to soften, so I add them in well before serving.
The finished product.
Enjoy!
