Ginger Asian Slaw Recipes

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TANGY GINGER SLAW



Tangy Ginger Slaw image

Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 cups.

Number Of Ingredients 13

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN SLAW WITH SESAME GINGER DRESSING



Asian Slaw with Sesame Ginger Dressing image

This Asian slaw side dish is a simple combination of shredded cabbage, carrots, and sliced apples tossed is a sweet and tangy sesame ginger dressing.

Provided by Jessica Gavin

Categories     Side

Time 25m

Number Of Ingredients 16

4 cups shredded napa cabbage (or green cabbage, ¼-inch thick)
3 cups shredded red cabbage (¼-inch thick)
1 cup shredded carrots
1 cup thinly sliced fuji apples ( or red apples, ⅛-inch thick)
¼ sliced green onions (cut on a bias)
¼ cup cilantro leaves
1 teaspoon sesame seeds (black and white)
¼ cup rice vinegar (unsweetened)
3 tablespoons honey
2 tablespoons mayonnaise
1 teaspoon soy sauce
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
¼ teaspoon black pepper
1 tablespoon sesame oil (toasted)
1/2 cup olive oil

Steps:

  • In a large bowl combine napa cabbage, red cabbage, carrots, apples, green onions and cilantro leaves.
  • In a small bowl, whisk together rice vinegar, honey, mayonnaise, soy sauce, garlic, ginger, and black pepper until completely combined. Gradually whisk in sesame oil and olive oil until dressing is lightly thickened. Taste and season with more salt and pepper as desired.
  • Drizzle half of the dressing over the coleslaw, gently toss to combine. Add more to taste, or serve on the side. Serve within 1 hour of combining.

Nutrition Facts : Calories 112 kcal, Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 53 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

GINGER LIME ASIAN SLAW



Ginger Lime Asian Slaw image

$.25 per serving

Provided by Annemarie Rossi

Categories     Side Dish

Time 15m

Number Of Ingredients 10

8 cups Napa cabbage (thinly sliced (or combination of Napa and red cabbage))
3 carrots (grated)
1 apple (grated)
1/2 tsp salt
1 tbs lime juice
2 tbs olive oil (divided)
1 tbs minced onion
1 tbs minced fresh ginger
1 tbs honey
2 tbs rice vinegar

Steps:

  • Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
  • In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.
  • In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
  • Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great.

Nutrition Facts : Calories 32 kcal, ServingSize 1 serving

ASIAN FISH TACOS WITH SESAME-GINGER SLAW



Asian Fish Tacos with Sesame-Ginger Slaw image

I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch.

Provided by Beth Borchers

Categories     Main Dish Recipes     Taco Recipes

Time 51m

Yield 4

Number Of Ingredients 23

2 cups thinly sliced green cabbage
½ cup thinly sliced red bell pepper
⅓ cup sliced green onions (1/4-inch pieces)
1 tablespoon sesame seeds
¼ jalapeno pepper, thinly sliced
1 teaspoon dried garlic flakes
½ teaspoon salt
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon toasted sesame oil
1 teaspoon stone-ground mustard
1 teaspoon grated fresh ginger
½ teaspoon dried garlic flakes
¼ teaspoon salt
⅛ teaspoon wasabi powder
3 tablespoons coconut oil
1 tablespoon olive oil, or as needed
⅓ cup whole wheat flour
¼ teaspoon salt
1 (12 ounce) cod, cut into 1-inch chunks
4 (6 inch) flour tortillas
½ lime, or to taste
¼ cup roasted cashews

Steps:

  • Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
  • Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
  • Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
  • Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
  • Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 43.3 g, Cholesterol 36.4 mg, Fat 25 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 878 mg, Sugar 16.1 g

PICKLED GINGER ASIAN PEAR COLESLAW



Pickled Ginger Asian Pear Coleslaw image

I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

Provided by Chef John

Categories     Salad     Coleslaw Recipes     With Mayo

Time 30m

Yield 6

Number Of Ingredients 10

½ cup mayonnaise
⅓ cup seasoned rice vinegar
½ teaspoon yellow miso paste, or to taste
1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
½ small head green cabbage, thinly sliced
1 large Asian pear, thinly sliced
⅓ cup finely sliced pickled ginger
¼ cup sliced green onions
1 teaspoon toasted sesame seeds
salt to taste

Steps:

  • Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
  • Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 13.1 g, Cholesterol 7 mg, Fat 15 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 260.2 mg, Sugar 7.2 g

ASIAN SLAW WITH GINGER PEANUT DRESSING



Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories     Salads

Yield 6 as a side dish

Number Of Ingredients 17

¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

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.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

ASIAN SLAW WITH SESAME GINGER DRESSING



Asian Slaw with Sesame Ginger Dressing image

This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.

Provided by Alissa Saenz

Categories     Side Dish

Time 15m

Number Of Ingredients 13

2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce (See note)
1 1/2 tablespoons maple syrup
1 teaspoon toasted sesame oil
1 teaspoon sriracha ((optional))
1 tablespoon freshly grated ginger
1 garlic clove, (minced)
5 cups shredded cabbage ((about 2 1/2 pounds; red, green or a mix))
1 cup shredded carrots ((about 2-3 medium carrots))
1 medium red bell pepper, (sliced into thin strips)
1/2 cup chopped scallions ((about 2 scallions))
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Fat 0.9 g, SaturatedFat 0.1 g, Sodium 245 mg, Fiber 2 g, Sugar 5.3 g, ServingSize 1 serving

TANGY GINGER-ALMOND ASIAN SLAW



Tangy Ginger-Almond Asian Slaw image

This Tangy Ginger-Almond Asian Slaw is so easy -- the dressing takes only 5 minutes to prep and whizz up in a food processor. It's a perfect blend of tart, sweet, salty and savory. Sriracha sauce gives a kick of heat, and sesame oil and mirin add to the complex flavors.

Provided by Beth

Categories     Side Dish

Number Of Ingredients 17

1/4 cup Mirin
1/4 cup avocado oil
1/4 cup Rice Vinegar
1 tablespoon Tamari (or Braggs or Coconut Aminos)
1 tablespoon Sesame Oil (dark or roasted Asian type)
1 tablespoon almond butter (smooth)
1/2 teaspoon Redmond sea salt
1 teaspoon Sriracha Sauce
1 tablespoon Fresh ginger (grated)
1 large or 2 small garlic cloves (peeled and pressed)
¼ head red cabbage (shredded (preferably organic))
1 small head green cabbage or Napa cabbage or a mixture (shredded (preferably organic))
1 carrot (julienned or grated)
1 red bell pepper (julienned (preferably organic))
4-5 leaves of romaine (shredded (optional if the salad needs to be made ahead of time) (preferably organic))
3-4 green onions (green parts, thinly sliced (optional))
1 tablespoon sesame seeds (for garnish)

Steps:

  • Whisk all ingredients for the dressing in bowl.
  • Transfer to a container for serving and storing.
  • Place all the julienned vegetables into a salad bowl and mix gently.
  • Drizzle the Ginger-Almond Dressing over the shredded vegetables.
  • Garnish with sesame seeds and extra green onions.

GINGER-LIME COLE SLAW



Ginger-Lime Cole Slaw image

This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

Provided by GREG IN SAN DIEGO

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shredded red cabbage
2 cups shredded green cabbage
1 1/2 cups matchstick-cut carrots
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
2 teaspoons vegetables or 2 teaspoons canola oil
1 1/2 teaspoons grated fresh ginger
salt & freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Chill cabbage, carrots, onions and cilantro.
  • Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
  • Place all other ingredients in a large bowl.
  • Toss the salad with the dressing.
  • Refrigerate salad 10 minutes before serving.

Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3

ASIAN APPLE GINGER SLAW



Asian Apple Ginger Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
2 tablespoons peeled, finely minced fresh ginger root (about 1-ounce, a 1 to 1 1/2-inch piece)
1 clove garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup mayonnaise
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
1 head cabbage, core removed and sliced chiffonnade or shredded
1 medium red onion, finely sliced
2 ripe tomatoes, cut into wedges, or 1 pint grape tomatoes, halved

Steps:

  • Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper,
  • Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.

GINGER SESAME SLAW



Ginger Sesame Slaw image

This Ginger Sesame Slaw has exquisite taste. Made with just 4 simple ingredients, it's wonderful along side grilled chicken.

Provided by Sherri Hagymas

Categories     Salad

Time 10m

Number Of Ingredients 7

16 ounces bag of shredded cabbage with carrots
1/3 cup pickled ginger
1 Tablespoons seasoned rice-wine vinegar
2 teaspoons toasted sesame oil
1/4 teaspoons salt
1/4 cups of scallions sliced thin (optional)
Toasted sesame seeds (optional)

Steps:

  • Place the cabbage in a medium sized serving bowl
  • In a small bowl, whisk together remaining ingredients.
  • Pour over cabbage mixture and toss to coat.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 63 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 168 mg, Fiber 3 g, Sugar 4 g

ASIAN STYLE SLAW



Asian Style Slaw image

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

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

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.

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