Broccoli Slaw with Oranges and Crunchy Noodles

Photo: John Autry; Styling: Mindi Shapiro Levine
This lighter blend of Asian flavors packs a punch in the savory soy-honey dressing with ginger and red pepper.


12 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Total: 36 Minutes

Nutritional 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


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
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.


Christine Vaught, Salem, Oregon,

November 2010