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Chinese Slaw

I have never liked slaw.  It’s always had that blick taste to it.  My sweet Mama would make it and I would do everything I could to get around eatin’ it.  It just wasn’t good, anyway it was made.  

With grilled chicken on the menu for today, I decided to give slaw another try.  I found an old recipe for Chinese Slaw and made it yesterday.   I liked it!  It did turn out to be on the sweet side,  perhaps that is why. I do not mind eating this slaw.  😉   I put it in the back of the refrigerator to save for today.  When I went to take it out, half of it was gone.   I didn’t see the point in adding the toasted noodles or almonds now, since hubby ate nearly all of it.  I suppose he likes it, too!

Chinese Slaw
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Chinese Slaw


  • 1/3 cup oil
  • 1/3 cup sugar
  • 1 – 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon soy sauce
  • 1 pound bag slaw mix
  • chow mein noodles
  • slivered, toasted almonds


Mix first four ingredients together in a 4 cup microwave safe cup.  Heat on high until sugar is melted for 30 seconds, another 30 seconds and if not melted, continue to heat at 10 second intervals.  Let cool. Put slaw mix in a bowl. Once dressing is cool, pour over slaw mix and toss to coat. Put in refrigerator at least and hour, if possible, and up to 2 days, if it lasts.  Top with chow mein noodles and toasted almonds and toss before serving, if desired.