Asian Cabbage Slaw

Have you ever had one of those cabbage salads with the Asian flavors and either uncooked ramen noodles or some other fried crunchy bits? I have. These salads are pretty popular around these parts, and for very good reason. They're easy to assemble and they taste amazing.

I set out to make a version that, well, is healthier. And while some of you may be shocked by the addition of toasted sesame oil to the dressing, I just don't know of any other way to achieve the sesame flavor. So this is one of the rare instances where I will include oil in something that I prepare. Compare the 2 tablespoons of oil in this recipe that serves 12 to the 1 cup of oil in the dressing of the classic version and I think you'll find that my version wins out, any day.

HGK's Asian Cabbage Slaw

serves a crowd (12)

Printable Recipe

8 packed cups finely sliced or shredded green cabbage

6 scallions, sliced thinly

4 Tbsp sesame seeds

2 cups matchstick or shredded carrots

1 cup julienned red pepper

1 10.5 ounce can mandarin oranges, drained and liquid reserved for dressing

1 cup toasted sliced or slivered almonds

Place all ingredients, except almonds, into a large bowl. Toss with dressing (recipe below). Let marinate several hours or overnight before serving. Before serving, toss with almonds.

Light Asian Dressing:

4 Tbsp mandarin orange liquid

6 Tbsp apple cider vinegar

4 Tbsp mirin

2 Tbsp low sodium soy sauce

2 Tbsp toasted sesame oil

pepper

1 tsp salt (or not)

Put all ingredients into a bowl and whisk.

Are you familiar with the classic version of this salad? Is it popular where you live? Would you consider taking a healthy version of this or another classic dish to your next pot luck?