Summer’s here, and the garden is shifting into full growth mode—rows of carrots fluffing up, cabbages tightening, and the peas are going wild in the heat. It’s also the season of family reunions, backyard barbecues, and picnic tables filled with potluck classics, like slaw. But if you’re like most folks, you’ve probably got at least one vegan in the family—or maybe you’re just vegan curious and looking for ways to make your meals a little kinder this year.

That’s why I’m kicking off a mini-series of summer staples from The Savage Feast: simple, crowd-pleasing, plant-based dishes that everyone at the table can enjoy. Whether you’re setting up for the Fourth of July or just headed to a neighborhood potluck, this Fresh Slaw with Ginger-Sesame Dressing is a no-fuss favorite. Crunchy, tangy, nutty, and just a little bit addictive, it brings brightness to any spread and holds up well even in the heat.

A quick note about the ramen noodles: they often come already cracked up in the package (or smashed from being tossed in your pantry). Before toasting, it’s worth separating out the smallest bits from the larger chunks—the smaller pieces toast quickly and can burn if left in too long. Toast in stages if needed: pour out the small bits, toast the big ones a little longer, and stir often to keep everything golden and not charred.

And if you happen to snag a vegan-friendly flavor packet with your ramen, don’t toss it just yet. A tiny sprinkle of that powder, along with a couple drops of sesame oil, can add an extra savory layer to your toasted ramen-almond topping. Just enough to spark curiosity and make everyone reach for seconds.

Fresh Slaw with Ginger-Sesame Dressing

A crunchy, flavor-packed slaw with toasted ramen, slivered almonds, and a bold ginger-sesame dressing. Perfect for summer gatherings or a fresh side dish any time.

Print Recipe

Prep Time 25

Cook Time 5

Total Time 30

Course Side

Cuisine Vegan

Servings servings

Equipment

2 Mixing bowl
1 Measuring cups and spoons
1 Small skillet for toasting almonds and ramen
1 Knife
1 Cutting board

Ingredients

Dressing

1 clove garlic minced
1 tablespoon fresh ginger root minced
3 tablespoons olive oil
3 tablespoons sesame oil
3 tablespoons rice vinegar
3 tablespoons tamari
2 tablespoons mirin
¼ cup vegetable broth or water
2 tablespoons toasted sesame seeds optional

Slaw

4 cups cabbage thinly sliced
4 carrots grated
6 scallions chopped, white and light green parts
⅓ cup fresh cilantro chopped
1 cup slivered almonds dry roasted
1 ramen noodle packet discard seasoning; noodles broken into pieces
1 cup daikon radish grated, optional

Instructions

In a small bowl add all dressing ingredients except sesame seeds and blend until creamy using an immersion blender. Stir in sesame seeds and chill.
In a large bowl, toss together cabbage, carrots, scallions, and cilantro. Cover and chill.
Break ramen noodles into small pieces. In a skillet over medium heat, dry roast noodles and almonds until golden and fragrant, stirring constantly. Set aside to cool.
Right before serving, toss chilled slaw mix with the dressing, toasted almonds, and noodles. Serve immediately.

Notes

This crunchy slaw is perfect for summer and gets better the longer it sits—except for the ramen and almonds, which should be added just before serving for max crunch.

Keyword ginger, ramen, salad, sesame, slaw

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So whether you're fully plant-based or just aiming to be a little more conscious with your picnic menu this year, this slaw is a crunchy, flavorful step in the right direction.