Korean Coleslaw Recipes

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ASIAN COLESLAW



Asian Coleslaw image

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

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

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 image

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

8 all-beef hot dogs
8 top sliced buns
16 ounces of your favorite store-bought Kimchi (*See note)
1/2 cup rice vinegar
1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
3 tablespoons light brown sugar
2 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon ½ salt and pepper
1 teaspoon sesame oil
2 tablespoons sesame seeds
1/2 head purple cabbage
1/2 head savoy cabbage
2 large carrots
1 tablespoon minced fresh ginger
3 jalapeño peppers, julienned, (remove seeds and veins)
1/2 red onion,, thinly sliced on a mandolin
1 cup ketchup
3 tablespoons Sriracha sauce
2 tablespoons low sodium tamari
1 teaspoon minced ginger
1 cup yellow mustard
1 tablespoon low sodium tamari
3 tablespoons Kickin' Ketchup
1 teaspoon fresh ginger
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar

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



Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

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

Categories     Noodles     Salad

Time 15m

Number Of Ingredients 17

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

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



Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

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



Asian Slaw image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

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



Quick Korean Spicy Slaw Recipe image

Provided by Heidi

Number Of Ingredients 12

1 small head napa cabbage (thinly sliced)
1 cup red cabbage (thinly sliced)
4 green onions (chopped)
1 large carrot (shredded)
1 red bell pepper (seeded and thinly sliced)
6 tablespoons seasoned rice vinegar
2-3 tablespoons gochujang (Korean chile paste, to your taste for heat)
2 tablespoons grapeseed or canola oil
2 cloves garlic (pressed)
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
2 tablespoons sesame seeds

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



Quick and Easy Spicy Korean Coleslaw image

Korean salad can serve as an easy substitute for traditional kimchi.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Salad

Time 15m

Yield 6

Number Of Ingredients 14

1 small head green cabbage, shredded into thin strips; or 1 bag shredded cabbage or slaw mix
1 cup red cabbage, thinly sliced, optional
1 carrot, julienned, optional
1 sweet onion, thinly sliced
4 or 5 scallions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons rice vinegar, or white vinegar
2 tablespoons sugar
2 tablespoons crushed red pepper ( kochukaru / gochugaru )
1 tablespoon sesame oil
1 tablespoon sesame seeds
Salt, to taste
Freshly ground black pepper, to taste

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



Korean Coleslaw image

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

2 cups coleslaw blend (cabbage slaw mix)
1 Asian pear, thinly sliced
2 green onions, finely chopped
2 Tbsp. sesame oil
1 Tbsp. honey
1 Tbsp. unseasoned rice vinegar
1 Tbsp. chopped fresh cilantro
1/4 tsp. ground black pepper
1/4 cup sliced almonds, toasted
1 Tbsp. sesame seed

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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