A simple recipe, this Asian Slaw with Almonds, Sesame and Sunflower Seeds is combined with a light honey and soy dressing and topped with Chow Mein noodles.
I shared this recipe for an Asian Slaw with Nuts and Seeds many, many years, actually 8 years ago to be precise. I admit too that the post was a HUGE rant about a food blogging conference that many of us thought handled their selection choices of attendees badly; food bloggers were mad and I was outspoken, no big surprise there.
But now it’s old news and I still love this slaw but the commentary was no longer necessary, however, new photographs were.
Somehow my rant also included the practice so many food people have of dissing others for what they blog about. I personally started this blog as the easiest way to document and share the foods that I served to family and friends; the dishes that were always the favorites and the most well received. It was not only a diary and database for myself but the easiest way to let my sister and friends grab a recipe.
Fast forward almost 25 years and I’m still doing the same thing; although now I have grown daughters that I hope visit too in search of some favorites I made when they were growing up.
At the time, a new-fangled thing called the Internet made it much easier to catalogue recipes than having to sit down and write out recipes and sometimes even put them in the mail. After several years of ‘hobby blogging’ I turned pro about food blogging and my little project became Creative Culinary; a job yes but still, sticking true to my first intent, sharing what I love.
There is still a lot of chatter in the blogging community about people ‘stealing recipes’ for articles on food blogs and forgive me if I chuckle. It’s not like one person said, ‘This is a pancake and I own all rights to anyone ever writing it down!’
I’ve left the comments from that post though…I still like to be reminded that I’m so connected to others in this crazy food world. For what it’s worth, I provide recipes for people to use and love; you can claim ownership too once you take the time to make them. You can revise them, share them, enjoy them; it all makes me happy.
Food bloggers know there is an unwritten rule that if they copy a recipe and use it that’s it nice to acknowledge the original author but I got over that criteria a long time ago too…why suffer over worrying about something I have no control over?
I remember that I was curious about this slaw; I’m sure that I was inspired somewhere along the way with this combination of ingredients even if on that day I simply pulled some things from the fridge and threw them together.
Out of curiosity I wondered where/if it had been done before and discovered, oh maybe ONLY 11,400 times! So I say let’s give up any ownership of a group of ingredients and just enjoy the dish and happily share it so others can too, right? This one is so simple and yet absolutely addictive!
The things I love most about this dish? Did I mention simple? I love that. But it is so crunchy and tasty at the same time with a honey and soy flavored dressing that it makes me wonder why I don’t make it every doggone week! I could literally eat a plate of this for dinner, nothing more.
Making this slaw for one person is well, too much, so I called my friend Amy across the street, asking her if she would like some and I put a Ziploc baggie on the front porch with slaw and another with chow mein noodles. Social distancing and all to keep us from actually getting close to each other. I cannot tell you how important my glass front storm door is…we chat yes, buy right now not in my kitchen! I got a message a bit later, ‘This slaw is DELICIOUS!’ That is what I love to hear and it’s easy too…the best part of delicious.
Maybe some of those 11,000 Google links I discovered all those years ago were similar so is it fair to say that ‘this is a slaw that thousands have loved?’ It’s simple to make and doesn’t require a wealth of ingredients.
- The almonds, sunflower seeds, and sesame seeds and added to melted butter in a skillet on the stove and sauteed just enough to brown them, takes only a couple of minutes.
- The cabbage is sliced and the carrots are shredded and if you have a Cuisinart food processor (affiliate link), it’s so easy. If not, why not…it truly is one of those kitchen appliances I literally could not live without!
- Mix the vegetables, nuts, and seeds together until all the ingredients are well distributed
- Combine oil, honey, soy sauce, ginger, dry mustard, salt, and pepper and mix well with a whisk. Pour over slaw ingredients in bowl and mix.
- Serve topped with chow mein noodles.
This Asian Slaw with Almonds and Sunflower Seeds seems to make a ton and it does make enough for 6-8 good size servings…but when you first start it looks like enough to feed an army. Let the mixture sit for a bit in the fridge and stir it occasionally; the dressing makes the cabbage wilt a bit and the volume is reduced considerably. Plus…you’ll wish you had enough for an army; I always wish I had more.
[mv_create title=”More of my Favorite Slaw Recipes” key=”673″ type=”list” layout=”grid”]
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Asian Slaw with Almonds, Sesame and Sunflower Seeds
For the Salad Ingredients:
- 1 head regular cabbage sliced thin (or use half regular and half purple)
- 4 carrots shredded
- 3 green onions thinly sliced
- 1 Tablespoon butter
- 1 cup slivered almonds
- 4 Tablespoon sesame seeds
- 4 Tablespoon sunflower seeds
- Chow Mein noodles optional
For the Honey, Soy and Ginger Vinaigrette:
- ½ cup vegetable oil
- ¼ cup honey
- 3 Tbsp soy sauce
- 1 tsp ground ginger
- Salt and pepper to taste
- Melt butter in skillet over medium heat; add almonds and sunflower seeds and brown for 3-4 minutes. Add sesame seeds for one minutes. Remove browned mixture from heat to cool.
- Combine cabbage, carrot and green onion in large bowl with browned nuts and seeds.
- Combine dressing ingredients and shake or whisk thoroughly.
- Pour dressing on top of salad mixture in bowl and toss to coat.
- Salt to taste. This should have a bit of a sweet tang to it, so be careful to not oversalt.
- Serve on plates and top with chow mein noodles.