ASIAN STYLE SLAW
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
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 COLESLAW
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
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 SLAW WITH STEAK
Main-dish salads are so perfect for summer, especially this one with its Asian-inspired dressing-my favorite's favorite flavor. The colorful slaw and juicy steak combo is super quick and wonderful for breezy weeknight dinners. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw., Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing., Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.
Nutrition Facts : Calories 423 calories, Fat 18g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 1370mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 5g fiber), Protein 34g protein.
MARINATED FLANK STEAK WITH ASIAN SLAW
Provided by Molly O'Neill
Categories dinner, main course
Time P1DT12h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
- To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
- When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 10 grams, Sodium 1043 milligrams, Sugar 9 grams
ASIAN SLAW
Steps:
- In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
- Mix all vegetables in a bowl and toss with dressing.
- Garnish with crushed wontons and peanuts.
ASIAN BROCCOLI SLAW
Delicious, tangy side dish. Allow to sit in the fridge overnight.
Provided by Faith
Categories Salad Coleslaw Recipes No Mayo
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Crush the ramen noodles and set the seasoning packets aside.
- Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
- Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
- Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 33 g, Fat 21.9 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 445.9 mg, Sugar 16.5 g
SESAME TUNA STEAKS WITH ASIAN SLAW
Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
- Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.
Nutrition Facts : Calories 535 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 56 grams protein, Sodium 0.5 milligram of sodium
SEARED STEAK WITH ASIAN INSPIRED SLAW
A tangy and crispy steak served over a mix of colorful veggies with Asian flavors. I came up with this because my boyfriend and I like to eat healthy and don't eat carbs at dinner but I needed to feel fulfilled so I want to come up with a different way of making our normal steak dinner. The steak has a bit of a bang and I had some frozen veggies from Trader Joe's that I thought would be fun to throw together. Hope you like it!
Provided by BorchettaBetta
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a small tureen, mix all of the dry ingredients to make the rub for the steak. Rub both sides of the steak generously and wrap it tightly in saran wrap. Put the steak back in the refridgerator to marinate for no less than 20 minutes.
- In a frying pan, put in your edamame, frozen corn, chopped red bell pepper, chopped onion, 2 of the minced garlic cloves, the sesame oil, 2 tbsp olive oil, the chili sauce and the soy sauce.
- When the steak is done marinating pull it out and set it to the side. In another large frying pan on medium, add the remaining olive oil and garlic clove. Saute the clove until brown in color and then put the steak in the pan and sear as appropriate to your liking. I tend to like my steak medium well so I do 7 minutes per side. Flip the steak half way done and then move to a cutting board to rest for 2 minutes before slicing. Always slice long strips of the steak at an angle.
- While the steak is cooking, turn on the frying pan with the slaw mixture in it to medium and saute for around 10 minutes. When it is done, pour it onto a platter.
- Place the steak strips on top of the slaw in your serving platter and it is ready to serve!
Nutrition Facts : Calories 345.7, Fat 21.4, SaturatedFat 2.8, Sodium 678.5, Carbohydrate 28.2, Fiber 7.2, Sugar 4, Protein 16.3
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- Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
- Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
- Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
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