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.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 10.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 3.4g
  • Protein: 3.7g
  • Carbohydrate: 15.2g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 308mg
  • Calcium: 51mg


  • 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)


  1. 1. To prepare slaw, combine the first 7 ingredients in a large bowl; toss well to combine.
  2. 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.
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