I had a leftover cabbage from my Bountiful Basket and wanted to use it before the next pickup. The usual mayonnaise-based coleslaw didn’t appeal, so I looked for a different preparation and rediscovered an old favorite: California Slaw.

I’ve had this recipe for years but hadn’t made it in a long time. It must have slipped into the “forgotten” pile because it’s every bit as good as I remember and a refreshing change from typical coleslaw. It may not be the most photogenic dish, especially late in the day, but California Slaw tastes better than it looks.
The dressing balances tang, sweetness and a touch of salt from the soy sauce. Combined with crunchy cabbage, toasted almonds, sunflower seeds and crunched Ramen noodles, it’s a real crowd-pleaser. Prep time is short, so it’s easy enough for a weeknight.


California Slaw
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Ingredients
- SALAD INGREDIENTS:
- 1 head cabbage, finely shredded
- 3 scallions, finely chopped
- 1/4 cup sunflower seeds
- 1/2 cup almonds, chopped
- 1 pkg Ramen, use only the noodles
- DRESSING INGREDIENTS:
- 1/4 cup white vinegar
- 2 tbsp. sugar
- 1 1/2 tbsp. soy sauce
- 1/4 cup oil, sunflower oil recommended
Instructions
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Toast the sunflower seeds, almonds and Ramen noodles in a skillet until lightly browned—watch carefully, they burn quickly.
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In a large bowl, combine the shredded cabbage and chopped scallions. Set aside.
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For the dressing, stir together the vinegar, sugar and soy sauce. Slowly whisk in the oil until emulsified (an immersion blender works well).
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Just before serving, add the toasted sunflower seeds, almonds and crushed Ramen noodles to the cabbage and scallions. Pour the dressing over the slaw and toss until everything is evenly coated.
Notes
- Nutritional information is an estimate for reference only.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
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