Photo: John Autry; Styling: Mindi Shapiro Levine
Total Time
36 Mins
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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews


May 06, 2015
We did not like this recipe at all, ended up throwing it out, which over the last 20 years of cooking light I've only found a handful of recipes that we've actually thrown out.  Followed the recipe verbatim, which I found to be a lot of work to assemble, then found the flavors very bland.  Left it to maybe "meld" the next day, it was worse.

Joutesgab's Review

November 24, 2013
Excellent version of this salad.

Margorita's Review

July 10, 2012
Nice & healthy! Great for a light dinner during the hot summer. I added a red pepper and omitted all nuts (allergy). I totally forgot about the Ramen & will add it tomorrow for some crunch The dressing is good but I'll probably run out. Store bought yummy ginger dressing would work nicely. I also poached a few chicken breasts and added that to it. A rotisserie chicken would work just as well. Will definitely make this again, it's a wonderful veggie boost.

lhansen's Review

May 17, 2012

brendaprowse's Review

April 09, 2012
I followed the recipe though doubled it. A huge pottery bowl was mounded up with the bright colored vegetables. Dressing wasn't added until just before serving at the Easter Buffet for a group of 20 friends. Everyone loved this salad: the bowl was emptied in the first half hour. It has just the right crunchiness, saltiness and sweetness. Definitely will make it again.

cpalma's Review

August 28, 2011
I also omitted the sunflower seeds and the ramen noodles to lower the fat. I also used 1/4 cup of oil instead of 1/3 C. I used a broccoli slaw mix and some coleslaw mix to eliminate all the chopping. It was quite good. The dressing is very good. I would make this again. I might use chow mein noodles next time and eliminate the almonds.

MadamMaddyKJ26's Review

May 27, 2011
Very good! Love the oranges and the crunch of the noodles. Plus, i love the extra kick from the red pepper!

CourtneyH685's Review

May 26, 2011
The dressing on this slaw is the perfect blend of spicy, salty, and sweet. I loved the combination of crunchy veggies, though I omitted the water chestnuts and green onions. I also decided to forgo the sunflower seeds, almonds, and crunchy noodles and topped the slaw with toasted sesame seeds, instead.

Kathryn2000's Review

May 18, 2011
LOVE it... one of my new favorites. I made it exactly as described and wouldn't change a thing.

Emscot20's Review

February 17, 2011
This recipe was great but I will admit, I tweaked it. I thought there was too much going on and it added a lot of extra fats (sunflower seeds). I omitted the celery, carrot, sunflower seed and chestnuts. I brought the oil down to 3 TBSP and I swapped mandarin oranges for the fresh. I also added some more toasted almonds. I cut the fat in half and did not sacrafice the flavor.