Asian Slaw Recipes

ASIAN SLAW RECIPE

Steps:

• Place Slaw Mix into a large mixing bowl.
• Pour entire bottle of Asian dressing into your you slaw mix.
• Mix well.
• Add 1/2 cup of nuts.
• Mix well.
• Cover (I use foil and refrigerate for 2+ hours)
• Serve & enjoy!

ASIAN COLESLAW

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.

ASIAN COLESLAW

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.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

ASIAN SLAW

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

ASIAN CABBAGE SLAW

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.

ASIAN COLESLAW

Steps:

• Prepare the dressing: Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
• Toast the peanuts: Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
• Toss the salad together: In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions. Right before serving, mix in the dressing.

ASIAN SLAW

Steps:

• Combine all ingredients and set aside.
• Finely shred red cabbage, green cabbage, napa cabbage, and carrot.
• Chop scallion finely and set aside.
• Wash the shredded vegetables in a large mixing bowl under running water.
• Drain the water with a colander.
• Place the shredded vegetables in a salad spin and remove excess water as much as you can.
• Toss the vegetables into a serving dish.
• Scatter the edamame and garnish with watercress and fried noodle pieces.
• Dress with the sesame and soy dressings to serve.

ASIAN SLAW WITH SESAME GINGER DRESSING

Steps:

• To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
• Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.
• Add the dressing to the mixing bowl, and everything well to coat the veggies.
• Taste test and adjust any seasonings to your liking.
• Sprinkle with sesame seeds. Serve immediately or cover and chill.

ONE POT ASIAN SLAW (ASIAN COLESLAW)

Steps:

• In a large mixing bowl, prepare the dressing by whisking together olive oil, sesame oil, rice vinegar, apple cider vinegar, peanut butter, honey, soy sauce, sriracha sauce, ginger, garlic, salt, pepper until smooth and creamy.
• Add cabbages, bell pepper, carrots, green onions, cilantro and mix until evenly coated.
• Let the slaw sit at room temperature for at 15-20 minutes to allow the flavors to deepen and develop.
• Sprinkle peanuts and sesame seeds on top.
• Serve immediately and enjoy!

ASIAN SLAW

Steps:

• Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.
• Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
• Toss the slaw with the dressing until well combined.
• Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
• Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw).

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
• In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
• Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

ASIAN STYLE SLAW

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 SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

ASIAN COLESLAW WITH RICE VINEGAR DRESSING

Steps:

• Gather the ingredients.
• Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
• Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across.
• Toss the shredded cabbage, shredded carrots, bok choy, and mung bean sprouts in a large bowl. Set aside.
• In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
• Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve.

ASIAN SLAW

Steps:

• Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
• In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
• In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.