I have told you before about a wonderful little local tea room, The Peony House. And one of my favorite foods there is their very light-tasting oriental slaw.
When I was at the tea room last week, I was reminded of how much I like that slaw, so when I got home I decided to attempt my own version of it.
I looked through my favorite cookbooks and also looked for inspiration on-line. And I ended up modifying a recipe I found in our family cookbook. Here is the result:
Note: Two days later I have updated this recipe to mix everything together right away. That’s because I ate some that was left over and liked it even better than the “fresh”!
Light Oriental Slaw
Combine in a mixing bowl:
12 oz. bag of Rainbow Slaw (contains broccoli, cauliflower, carrots and red cabbage)
1 ½ C. of chopped celery
2 green onions, chopped
In a smaller mixing bowl, make the dressing:
¼ C. olive oil
2 T. vinegar
2 T. granulated Splenda (or 2 T. sugar)
½ t. salt
½ t. coarse ground pepper
1 T. dry parsley
a few dashes of Frank’s hot sauce
After mixing the dressing thoroughly incorporate it into the salad.
Then add a small can of mandarin oranges, which have been drained and patted dry, and ¾ package of Ramen Chicken-flavored noodles which have been crumbled (easiest done before opening the package) and mixed with the included flavor packet.
Refrigerate. Best when made the day before.
Our friends Doug and Linda were here Saturday night and we had this salad with chicken marinated in a bottled sesame ginger marinade and then cooked on the grill with baked sweet potatoes. It was one of those meals where all the flavors just went together perfectly!
By the way, a half cup serving of this salad (when made with Splenda) is 3 WW points. Obviously, most of the calories are in the oranges and noodles, so if you wanted this to be light light, you could taste it before you added those to see if you like it that way.
Two ingredients I’m thinking about adding next time are water chestnuts and maybe trying balsamic vinegar
If you try this, I hope you enjoy it as much as we did. Linda and I are both planning to make it for potlucks we are attending in the near future.