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Broccoli Slaw with Oranges and Crunchy Noodles

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 36 mins
Yield 12 servings (serving size: 1/2 cup)
This lighter blend of Asian flavors packs a punch in the savory soy-honey dressing with ginger and red pepper.

Ingredients

  • Slaw:
  • 6 cups thinly sliced napa (Chinese) 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
  • Dressing:
  • 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)

Nutrition Information

  • calories 162
  • fat 10.7 g
  • satfat 1.3 g
  • monofat 5.4 g
  • polyfat 3.4 g
  • protein 3.7 g
  • carbohydrate 15.2 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 308 mg
  • calcium 51 mg

How to Make It

  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.