Coleslaw With Asian Dressing Recipes

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 WITH SESAME DRESSING

Steps:

• Gather all the ingredients.

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 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 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 COLESLAW DRESSING

Steps:

• Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
• Shake until sugar is dissolved.
• Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
• In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
• Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
• Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.

COLESLAW WITH ASIAN DRESSING

Steps:

• Combine first 3 ingredients in large bowl.
• Add dressing; toss to coat.