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+ servings

Prep Time1 hr
Refrigerating Time1 hr
Course: Salad, Side Dish
Cuisine: Chinese
Keyword: asian salad, Asian slaw, oriental salad, salads, vegan salads
Yield: 7 servings

Equipment

  • salad spinner
  • Cutting board
  • Strainer
  • Measuring cups
  • Whisk (optional)

Materials

  • 3 cups green cabbage chopped
  • 3 cups red cabbage chopped
  • 3 cups carrots shredded
  • 1 yellow pepper cut into strips
  • 1/4 cup jalapenos diced
  • 1 cup cilantro
  • 1/2 cup sesame seeds
  • 3 mandarin oranges
  • 1 cup green onion chopped
  • 1 cup almond slices
  • Chow mein noodles

Slaw Mix

  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 tbsp maple sauce
  • 1/2 cup hoisin sauce
  • 1 tbsp ginger diced
  • 1/3 cup extra virgin olive oil

Instructions

  • Shred green and red cabbage into small, edible pieces.
  • Cut yellow pepper into strips.
  • Cut carrots into matchsticks.
  • Chop green onions.
  • Wash vegetables and strain in salad spinner.

Slaw Mix

  • In a small mixing bowl, add extra virgin olive oil, rice vinegar, soy sauce, maple syrup, hoisin sauce, and ginger. Whisk together until smooth. Add a few pinches of salt and pepper to bring the flavour home.
  • Empty salad from strainer into the actual bowl and add slaw mix.
  • Stir in sesame seeds and almond slices.
  • Add mandarin oranges and toss gently.
  • Pour slaw mix, gently stirring (to avoid bursting oranges) until even.
  • Refrigerate for 1 hour. Serve cold and top with chow mein noodles for a non-gluten-free option.