Vietnamese Coleslaw Recipes

ASIAN COLESLAW

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.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

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!

ASIAN STYLE SLAW

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.

EASY ASIAN COLESLAW WITH CREAMY ORANGE SESAME DRESSING

Steps:

• Place all the ingredients in a 2 cup glass jar and give it a good shake. It's ready to go when it's creamy. Note: if your tahini is very thick, mix it with the orange juice first then add the rest of the ingredients and shake.
• Add all the Asian coleslaw ingredients to a large salad bowl. Pour the dressing over the top and toss to coat.

ASIAN RAMEN COLESLAW

Steps:

• Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
• Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
• Pour dressing over salad mixture.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

ASIAN COLESLAW WITH RICE VINEGAR DRESSING

Steps:

• Gather the ingredients.
• Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
• Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across.
• Toss the shredded cabbage, shredded carrots, bok choy, and mung bean sprouts in a large bowl. Set aside.
• In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
• Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve.

VIETNAMESE COLESLAW WITH SHREDDED CHICKEN AND PEANUTS

Steps:

• To Make Chicken: In a 4- to 5-quart saucepan, bring the water to boil over high heat. Add the chicken and bring to a simmer. Cook for 5 minutes, then reduce heat to maintain a gentle simmer (the liquid should bubble just enough to break the surface) and cook for 10 minutes. Remove the pan from the heat and let the chicken stand, uncovered, in the liquid until cool enough to handle, or up to 1 hour. (At this point, the chicken will be very nearly cooked through and will finish the last bit of cooking in the hot liquid. It will also keep moist until ready to serve.) Transfer the cooked chicken to a cutting board and pull it apart with your fingers, or slice it into shreds. To Make Dressing: In a small mixing bowl, combine lime juice, fish sauce, vinegar, sesame oil, sugar, garlic and chilies. Stir well, until the sugar is dissolved and the dressing is well-blended. To Make Coleslaw: Mix the sliced onion into the dressing to marinate and soften a bit. Meanwhile, put the sesame seeds in a small skillet and toast over medium-low heat, stirring often, until golden brown, about 3 minutes. Transfer to a small bowl and set aside. Combine the shredded chicken, cabbage, carrots, mint, cilantro and Vietnamese coriander in a large serving bowl. Remove the sliced onion from the dressing and add it to the bowl. Season with black pepper; add the peanuts and toasted sesame seeds. Toss the coleslaw with the dressing until well-coated. Serve immediately. Note: If you are in a hurry, you can use packaged coleslaw mix. You can also make this using leftover cooked chicken.

ASIAN SLAW

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

ASIAN SLAW

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.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
• In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
• Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

VIETNAMESE CHICKEN & COLESLAW SALAD

Steps:

• First, prepare the chicken poaching liquid.
• In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
• Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
• In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
• Now, make the dressing.
• Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
• Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
• Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
• (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
• Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
• Reduce heat and simmer for a few minutes until chicken is heated through.
• Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
• Add warm chicken to the bowl with coriander and mint leaves, and green onions.
• Pour over 1/3 cup of the dressing and mix well.
• Pour the remaining dressing into the prepared coleslaw and mix well.
• To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.

ASIAN SLAW

Steps:

• Add all the ingredients to a jar, top with the lid, and shake until the ingredients are completely mixed together. You can also add them to a small bowl and mix with a fork or a whisk until well combined. Set aside.
• Combine all the slaw ingredients (except the sesame seeds) in a large bowl.
• Toss the slaw with the dressing until well combined.
• Garnish with the sesame seeds and serve immediately with baked tofu, fried tofu, tempeh, seitan, or even tempeh bacon.
• Best when fresh, keep the leftovers in an airtight container in the fridge for up to 3 days (dressing separate from the slaw).

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.