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
KOREAN SLAW DOG RECIPE
Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.
Provided by Holly Sander
Time 30m
Number Of Ingredients 27
Steps:
- Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
- Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to bowl.
- Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
- Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
- Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
- Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
- Combine all ingredients and mix thoroughly
- Heat up grill to medium heat (350-400 degrees)
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
- If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
- Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
Nutrition Facts : Calories 569 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 hot dog, Sodium 2169 grams sodium, Sugar 22 grams sugar, UnsaturatedFat 0 grams unsaturated fat
ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING
Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 17
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!
Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
ASIAN SLAW
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
QUICK KOREAN SPICY SLAW RECIPE
Provided by Heidi
Number Of Ingredients 12
Steps:
- Add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
QUICK AND EASY SPICY KOREAN COLESLAW
Steps:
- Gather the ingredients.
- Combine the cabbage, carrot, onion, and scallions in a large bowl.
- Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
- Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.
Nutrition Facts : Calories 133 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 414 mg, Sugar 14 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KOREAN COLESLAW
Skip the mayo and add sesame oil, honey and rice vinegar to give a Korean-style twist to your next side of coleslaw.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except nuts and sesame seed.
- Refrigerate 1 hour.
- Sprinkle with remaining ingredients just before serving.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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- Add the cabbage to a large bowl, sprinkle with a little salt, and toss a couple times. This will help soften the cabbage a bit so it's not so stiff. Mix the rest of the coleslaw vegetable ingredients together with the cabbage, holding back some sliced perilla leaves and sliced scallions to garnish on top.
- In a smaller bowl, whisk together the sauce ingredients. Let stand for a couple minutes. It will thicken up slightly.
- Add some of the sauce to the coleslaw and using kitchen gloves or tongs, mix well until all the ingredients are evenly covered with sauce. Use only what you need. Transfer the coleslaw to a serving bowl or platter and top with the reserved remaining sliced perilla leaves and scallions. Garnish with more sesame seeds and drizzle of sauce. Enjoy as a side with rice and crispy pork belly, or use as a topping for Korean tacos!
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- Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
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