Lindas Asian Coleslaw Recipes

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 LIGHT

Steps:

• Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
• Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• For dressing:.
• Combine olive oil, vinegar, sesame oil, soy sauce, mustard, and crushed red pepper in a screw-top jar. Cover and shake well to mix.
• For Slaw:.
• Stir together red cabbage and bok choy; divide among eight salad plates. Top each with pineapple slice, sugar snap peas, mushrooms, and cut up radishes. Drizzle dressing over salads. Garnish with whole radishes. Enjoy!
• Makes 8 servings.

LINDA'S ASIAN COLESLAW

Steps:

• There are 2 options for preparing this dressing.
• You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
• You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.

ASIAN COLESLAW

Steps:

• Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved.
• Add to cabbage and mix well.
• Add a little salt if desired.
• Chill for about 30 minutes and serve.

ASIAN COLESLAW

Steps:

• Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
• Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
• Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
• Lay down a base of snow pea tendrils and top with the tossed cabbage mix.

ASIAN COLESLAW

Steps:

• In a medium bowl whisk together all dressing ingredients until well blended.
• In a large bowl toss together cabbage, red bell peppers, carrots, green onions and cilantro.
• Pour the dressing over and toss to combine.
• Season with black pepper if desired.
• Top with chopped peanuts.
• *NOTE* if you are using ramen noodles they must be toasted to avoid turning soggy in the coleslaw.
• Slightly chop the noodles.
• Place on a baking sheet.
• Bake at 350°F for about 8-10 minutes, tossing once or twice while baking.

ASIAN SLAW WITH BASIL RECIPE

Steps:

• In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it's blended, gradually whisk in the oil. Set aside.
• In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
• Add the desired amount of dressing to the slaw, mix and serve.