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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