Broccoli Slaw with Oranges and Crunchy Noodles

This is a great salad that I have made several times now and bring to work for lunch most days as well. You could really add anything you want including meat, any other kinds of beans, or veggies. I think I've added tomatoes and zucchini to this. The more veggies the better!



Broccoli Slaw with Oranges and Crunchy Noodles
Cooking Light November 2010

Slaw:
6 cups thinly sliced napa cabbage (I've used napa and purple and both work well)
1 cup diagonally sliced celery
1 cup finely chopped broccoli florets
1/2 cup grated carrot (I chopped the carrot and liked it that way too)
1 cup chopped spinach 
1/4 cup thinly sliced green onions
1/4 cup unsalted sunflower seed kernels
1 5-ounce can whole water chestnuts, drained and chopped (I've substituted black beans and chickpeas)

Dressing:
1/4 cup lower-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/8 teaspoon ground ginger
1 garlic clove
1/3 cup canola oil

Remaining Ingredients:
1 cup fresh orange slices
1/4 cup sliced almonds, toasted
1 3-ounce package ramen noodles, crumbled and toasted (discard seasoning packet)

To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.

To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds and noodles.