Chinese Slaw Recipe 445

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.

CHARMIE'S CHINESE COLESLAW

Steps:

• Combine oil, vinegar, sugar and seasoning packets from Ramen to make dressing.
• Toast the almonds and sesame seeds in dry pan.
• Mix the cabbage, onions and ramen noodles in large bowl.
• Toss with dressing and nuts.
• Let set in fridge to meld flavors.
• NOTES: If you prefer your noodles crunchy, add right before serving.
• Toss again before serving, as the dressing settles to the bottom.
• Add chicken to make this a main dish salad.

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.

CHINESE COLESLAW

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.