This vibrant slaw marries the satisfying crunch of crisp red cabbage with the mellow sweetness of juicy, ripe peaches. An unexpectedly perfect match. Fresh chopped scallions and aromatic basil add a pop of color and flavor, while an easy-to-make soy dressing ties everything together. But the real game-changer? The generous addition of toasted sesame seeds and crispy ramen noodles ensures that each bite delivers an irresistible burst of crunchy texture. Light, flavorful, and incredibly refreshing, this side dish is exactly what your hot summer day has been craving.
Anyone who knows me well or spends any significant amount of quality time with me knows that I am a huge sucker for anything crunchy. I am famous for traveling frequently with a bag of Snyder’s of Hanover Snaps Pretzels within easy reach, whether for a day of running errands or a road trip with friends to some beachfront destination. And nine times out of ten, you’ll catch me crunching on ice cubes in the same vehicle when I’m not busy shoving pretzels into my mouth. Most of the time, I don’t even realize that I’m doing it. It’s an addiction. And, because I pretty much sound like a cow chewing on rocks while I’m doing it, several of my friends most likely want to strangle me on a normal basis. But if I serve this crunchy Asian-inspired fresh peach and red cabbage slaw, I won’t have to worry about irritating the heck out of all my friends. We’ll be equally guilty of crunching away. And with a side dish this refreshing, flavorful, and easy to throw together, who can resist a little crunch between friends?
Ingredients:
- 1 Tablespoon Extra-Virgin Olive Oil
- 2 (3-oz.) Packages Dry Ramen Noodle Soup (Do Not Use the Seasoning Packets)
- 2 Tablespoons White Sesame Seeds
- 8 Cups Red Cabbage, Shredded (1 Medium Head of Cabbage)
- 1 Bunch of Scallions, Chopped (Green Parts Only)
- 1/4 Cup Fresh Basil, Very Finely Chopped
- 5 Fresh Peaches (Peeled, Pitted, & Very Finely Chopped)
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Tablespoons Low-Sodium Soy Sauce
- 3 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
- Place the olive oil in a large skillet over medium heat. Break the blocks of noodles into small pieces and gently stir them until they are toasted. (Approximately 5 to 10 minutes.) Transfer the toasted noodles to a plate to cool.
- Wipe the skillet clean with a damp paper towel. Toast the sesame seeds for approximately 2 minutes on medium heat, stirring constantly. Transfer the toasted sesame seeds to a small plate to cool.
- Cut the bottom off the head of cabbage. Use a sharp knife to cut the head of cabbage into quarters. Use the same sharp knife, a grater, or a mandoline slicer to shred the cabbage.
- Place the shredded cabbage into a large glass or non-reactive metal bowl. Add the chopped scallions, basil, and peaches.
- In a small glass or non-reactive metal bowl, whisk together the olive oil, vinegar, brown sugar, maple syrup, crushed red pepper flakes, garlic powder, and pepper until well combined.
- Pour the soy dressing over the cabbage mixture and gently stir to combine.
- Add the toasted ramen noodles and sesame seeds. Gently stir to combine.
- Serve immediately.
Suggestions:
- I used Maruchan Ramen Noodle Soup for this recipe, which can be found in the soup aisle. You will only need the dry ramen noodles for this recipe. Discard the seasoning packets or save them to use in another recipe. Since you won’t be using the seasoning packets, it does not matter which flavor variety you use.
- Since there is vinegar in this recipe, you will need to use a glass, ceramic, pottery, or non-reactive metal bowl to make, serve, and store it in.
- Try to find a head of cabbage that isn’t too small but also isn’t too big. One medium-sized head of cabbage should weigh around 20-oz. If you have to choose between a head that is smaller or larger, go with the larger. A little extra cabbage won’t hurt this slaw; however, if you have significantly less, the slaw will be watery.
- This is the perfect summer side salad; however, if you would like to make this salad year-round, when fresh peaches aren’t available, swap in sliced apples, sliced pears, cut mangoes, or orange segments.
- I used low-sodium soy sauce in this recipe to cut down on the sodium.
- If you don’t have rice wine vinegar, you can replace it with white wine, apple cider, or champagne vinegar. I would steer clear of balsamic vinegar.
- I suggest making this salad right before you serve it. You can toast the ramen noodles and sesame seeds ahead of time and store them in an airtight container. If you do choose to make this slaw ahead of time, don’t mix the ramen noodles and sesame seeds into it until just before serving. This will help to keep them crunchy.
Improvements:
- Add finely chopped red, orange, or yellow peppers to this slaw.
- Want to save some time? Purchase bags of pre-shredded cabbage for this recipe. You will need approximately 20-oz. of shredded cabbage.
- Fold chopped snap peas or shredded carrots into this side slaw.
- Serve this fruity slaw with these Sticky Asian Baked Chicken Wings with Honey.
- CLICK HERE to find more delicious slaw recipes.
Ingredients:
- 1 Tablespoon Extra-Virgin Olive Oil
- 2 (3-oz.) Packages Dry Ramen Noodle Soup (Do Not Use the Seasoning Packets)
- 2 Tablespoons White Sesame Seeds
- 8 Cups Red Cabbage, Shredded (1 Medium Head of Cabbage)
- 1 Bunch of Scallions, Chopped (Green Parts Only)
- 1/4 Cup Fresh Basil, Very Finely Chopped
- 5 Fresh Peaches (Peeled, Pitted, & Very Finely Chopped)
- 3 Tablespoons Extra-Virgin Olive Oil
- 3 Tablespoons Low-Sodium Soy Sauce
- 3 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Finely Ground Black Pepper
Directions:
- Place the olive oil in a large skillet over medium heat. Break the blocks of noodles into small pieces and gently stir them until they are toasted. (Approximately 5 to 10 minutes.) Transfer the toasted noodles to a plate to cool.
- Wipe the skillet clean with a damp paper towel. Toast the sesame seeds for approximately 2 minutes on medium heat, stirring constantly. Transfer the toasted sesame seeds to a small plate to cool.
- Cut the bottom off the head of cabbage. Use a sharp knife to cut the head of cabbage into quarters. Use the same sharp knife, a grater, or a mandoline slicer to shred the cabbage.
- Place the shredded cabbage into a large glass or non-reactive metal bowl. Add the chopped scallions, basil, and peaches.
- In a small glass or non-reactive metal bowl, whisk together the olive oil, vinegar, brown sugar, maple syrup, crushed red pepper flakes, garlic powder, and pepper until well combined.
- Pour the soy dressing over the cabbage mixture and gently stir to combine.
- Add the toasted ramen noodles and sesame seeds. Gently stir to combine.
- Serve immediately.
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