Vietnamese Cole Slaw Recipe 455

VIETNAMESE COLESLAW

Vietnamese Coleslaw image

This is something I adapted from a Nigella recipe book. The original version had chicken in it. One of my friends named it Asian Coleslaw. More hot sauce can be used depending on your taste.

Provided by Cookie16

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon hot chili sauce (sriracha)
2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons vegetable oil
1 cup thinly sliced onion
black pepper
16 ounces shredded cabbage
2 shredded carrots
6 tablespoons of fresh mint, coarsely chopped

Steps:

Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
Combine remaining ingredients in large bowl.
Pour small bowl into large bowl and gently mix.
Taste and add salt and more pepper if needed.
Garnish with a little extra mint if you like.

Nutrition Facts : Calories 92.5, Fat 5.3, SaturatedFat 0.7, Sodium 568.5, Carbohydrate 11.1, Fiber 2.5, Sugar 6.9, Protein 1.6

VIETNAMESE COLE SLAW RECIPE - (4.5/5)

Vietnamese Cole Slaw Recipe - (4.5/5) image

Provided by danyell923

Number Of Ingredients 8

Ingredients

1/3 cup white vinegar
2 1/2 tablespoons sugar
1/2 cup vegetable oil
3 cups carrots, julienned
2 cups english cucumbers, julienned
1 jalapeño pepper, minced
1/4 cup mint
1/4 cup cilantro

Steps:

Whisk together vinegar, sugar and oil. Toss with remaining ingredients. Chill until serving.

ASIAN COLESLAW

Asian Coleslaw image

I often make this as a quick side salad, quicker if you buy pre packaged coleslaw which I do if there are only 2 of us. You can replace the dressing with Nuoc Cham and some black pepper for a vietnamese style.

Provided by Chickee

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 white cabbage
1/4 red cabbage
1/2 bunch spring onion, finely sliced
2 carrots
1/2 bunch vietnamese mint
1/2 bunch mint
1/2 bunch basil
1/2 bunch coriander
100 g snow pea tendrils
100 g bean sprouts
1 red fresh chili pepper, finely sliced (optional)
1 tablespoon toasted sesame seeds
50 ml rice wine vinegar
20 ml sesame oil
splash fish sauce

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.

Nutrition Facts : Calories 108.6, Fat 6.3, SaturatedFat 0.9, Sodium 47.3, Carbohydrate 12.4, Fiber 4.2, Sugar 6.5, Protein 3.2

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