Asian Coleslaw Dressing Recipes

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

Ingredients

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

ASIAN COLESLAW WITH RICE VINEGAR DRESSING

Asian Coleslaw With Rice Vinegar Dressing image

This recipe uses Asian flavors to liven up a standard coleslaw recipe. To further the Asian influence, try replacing the red cabbage with Napa cabbage.

Provided by Rhonda Parkinson

Categories Side Dish Salad

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups red cabbage , shredded
1/2 cup carrot, shredded
2 bok choy stalks (with leaves)
1 1/2 to 2 cups mung bean sprouts
2 teaspoons extra-virgin olive oil
1/4 cup rice vinegar
3/4 teaspoon sesame seed oil
2 teaspoons chopped fresh cilantro leaves, or as desired, optional, for garnish
1 tablespoon toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 77 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 59 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ASIAN COLESLAW

Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

ASIAN COLESLAW DRESSING

Asian Coleslaw Dressing image

If you love creamy southern-style coleslaw, give this dressing with an Asian-style twist a try. Leftover dressing can be kept refrigerated for up to a week offering you a great last-minute option for creating a fresh tasting side dish for your dinner menus throughout the week. Napa cabbage is also a great substitute for packaged coleslaw mix.

Provided by WildLime

Categories Salad Dressings

Time 15m

Yield 16 oz, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons white wine vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon toasted sesame oil
1/2 teaspoon fresh ginger, minced or 1/2 teaspoon dried ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 tablespoons milk, half-and-half or 2 tablespoons heavy cream
1 cup mayonnaise
1 (16 ounce) package of prepared coleslaw mix (grated cabbage and carrots)
1 bunch green onion, sliced on the bias
1 cup fresh snow pea, stemmed and sliced on the bias
1/2 cup radish, sliced
1/2 cup English cucumber, sliced
1/4 cup sliced toasted almond

Steps:

Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
Shake until sugar is dissolved.
Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.

Nutrition Facts : Calories 267.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 10.9, Sodium 471.5, Carbohydrate 27.7, Fiber 3.7, Sugar 13.2, Protein 4.6

ASIAN STYLE SLAW

Asian Style Slaw image

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

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.

ASIAN SALAD DRESSING

Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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