ASIAN STYLE SLAW
I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
- Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
ASIAN COLESLAW
Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
ASIAN CABBAGE SLAW
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the cabbage in a large bowl. Toss with the scallions and ginger.
- Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
- Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
- Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
ASIAN CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ASIAN COLESLAW
A great twist on cabbage salad. The peanut butter in the dressing is the secret.
Provided by RRITCHESKE
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g
CHINESE COLESLAW
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.
Nutrition Facts :
ASIAN CABBAGE COLESLAW
Make and share this Asian Cabbage Coleslaw recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, add the cabbage, carrots, and bell pepper; stir to combine then set aside.
- In another bowl, add the oil, vinegar, soy sauce, brown sugar, ginger, and chili oil; whisk until combined well.
- Pour the dressing over the cabbage mixture; toss to coat.
- Let marinate for at least 10-15 minutes.
- Right before ready to serve; toss slaw and add the chopped peanuts or toasted sesame seeds if desired.
Nutrition Facts : Calories 167.2, Fat 13, SaturatedFat 1.7, Sodium 281.7, Carbohydrate 10.7, Fiber 3.2, Sugar 6.4, Protein 4.7
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