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Broccoli slaw with oranges and crunchy noodles

Broccoli slaw



  • 6  cups  thinly sliced napa cabbage
  • 1  cup  diagonally sliced celery
  • 1  cup  finely chopped broccoli florets
  • 1/2  cup  grated carrot (1 medium)
  • 1/4  cup  thinly sliced green onions
  • 1/4  cup  unsalted sunflower seed kernels
  • 1  (5-ounce) can whole water chestnuts, drained and chopped


  • 1/4  cup  lower-sodium soy sauce
  • 3  tablespoons  rice vinegar
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  honey
  • 1  teaspoon  crushed red pepper
  • 1/8  teaspoon  ground ginger
  • 1  garlic clove, crushed
  • 1/3  cup  canola oil

Remaining ingredients:

  • 1  cup  fresh orange sections
  • 1/4  cup  sliced almonds, toasted
  • 1  (3-ounce) package ramen noodles, crumbled and toasted (discard seasoning packet)


1. To prepare slaw, combine the first 7 ingredients in a large bowl; toss well to combine.

2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and noodles.

Recipe from Cooking Light November 2010

This entry is related to the following products. Click on any of them for more information.
Broccoli, Carrot, Chinese Cabbage, Napa Cabbage,


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