Asian Cole Slaw With Tofu Recipes

ASIAN COLESLAW WITH SESAME DRESSING

Asian Coleslaw with Sesame Dressing image

Refreshing and colorful Asian Coleslaw with Sesame Dressing recipe - a perfect salad to complement BBQ meats, taco dinner, Ahi tuna steak, and other Asian dinner menus.

Provided by Namiko Chen

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 cabbage ((I use ½ green and ½ purple))
1 carrot
1 bunch cilantro (coriander) ((½ cup after chopped))
1 green onion/scallion
other vegetable choices ((shelled edamame, bell peppers))
½ cup apple cider vinegar
3 Tbsp sugar
2 Tbsp roasted sesame oil
2 Tbsp toasted white sesame seeds
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 161 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 82 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving

ASIAN COLE SLAW WITH TOFU!

Asian Cole Slaw With Tofu! image

Make and share this Asian Cole Slaw With Tofu! recipe from Food.com.

Provided by Sharon123

Categories Soy/Tofu

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 small green cabbage, shredded
2 cups shredded carrots
6 green onions, chopped small
1/2 cup chopped salted peanuts
1/2 cup chopped of fresh mint
1/2 cup chopped fresh basil
1 cup finely diced tofu
1/4 cup freshly squeezed lime juice
2 tablespoons fish sauce
1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
1 -2 tablespoon sugar
2 garlic cloves, minced
1 small hot chili pepper, minced (such as serrano or bird chile) (optional)

Steps:

In a large bowl, toss together cabbage, carrots, green onions, peanuts, mint, basil and tofu.
To make dressing, combine ingredients in a small bowl. Pour over slaw mixture and toss well. Serve immediately or refrigerate up to 1 hour. Enjoy!

Nutrition Facts : Calories 210, Fat 11.3, SaturatedFat 1.6, Sodium 1342.4, Carbohydrate 21, Fiber 6.6, Sugar 10.1, Protein 11.5

ASIAN COLE SLAW

Asian Cole Slaw image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and freshly ground black pepper
3 green onions, thinly sliced
1/2 head red cabbage, shredded
1/2 jalapeno chile, seeded, deveined, finely chopped
1/2 green bell pepper, julienned
Salt and freshly ground black pepper
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons roasted peanuts, roughly chopped

Steps:

For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS

Asian Cole Slaw With Tofu & Shiitake Mushrooms image

To Make Ahead: The marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. The napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (Eating Well, Spring 2003)

Provided by Enduring Gastronomy

Categories Soy/Tofu

Time 40m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup reduced sodium soy sauce
2 1/2 tablespoons fresh lemon juice
1 teaspoon wasabi powder
1 garlic clove, minced
12 ounces firm silken tofu, drained and cut into 1/2 inch cubes
4 cups lightly packed napa cabbage, shredded (12 oz)
2 cups lightly packed bok choy, shredded (6 oz)
2 tablespoons canola oil
2 cups shiitake mushrooms, sliced (4 oz)
2 teaspoons toasted sesame oil

Steps:

Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.
Place cabbage and bok choy in a large serving bowl.
Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.

Nutrition Facts : Calories 203.7, Fat 11.9, SaturatedFat 1.2, Sodium 594.5, Carbohydrate 18.1, Fiber 3, Sugar 6, Protein 9.3

QUICK ASIAN-STYLE COLE SLAW

Quick Asian-Style Cole Slaw image

This was part of a recipe for tilapia tacos. I've tweaked it a bit and now make it as a side dish, not just as part of the taco. The last time I made it, I doubled everything and added small, thin strips of red bell pepper and about a handful of snow pea-pods, cut into thirds.

Provided by Linky

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups coleslaw mix
3 tablespoons mayonnaise, light
1 tablespoon lime juice
2 tablespoons cilantro, finely chopped
1/4 cup onion, finely chopped
1/4 teaspoon ginger, powdered, use more if fresh
1/2 teaspoon sesame oil

Steps:

Whisk together mayo, lime juice, ginger and sesame oil.
Add cole slaw mix, cilantro and onion and mix together.
If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.

Nutrition Facts : Calories 66.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 2.9, Sodium 88.6, Carbohydrate 7, Fiber 1.5, Sugar 2.9, Protein 0.9

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