Asian Style Asparagus Cabbage Slaw Recipes

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.

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-STYLE ASPARAGUS COLE SLAW

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

ASIAN SLAW

Steps:

• Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy. In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.

ASIAN RED CABBAGE SLAW WITH PEANUTS

Steps:

• Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
• Transfer to a platter, sprinkle with the peanuts and serve immediately.

QUICK PICKLED ASIAN SLAW

Steps:

• Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
• Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.

WARM ASIAN-STYLE SLAW

Steps:

• Make dressing:
• Whisk together dressing ingredients.
• Make slaw:
• Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING

Steps:

• Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
• In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
• Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

ASIAN CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.

ASIAN-STYLE COLE SLAW

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

ASIAN STYLE COLESLAW

Steps:

• In a small bowl, dissolve sugar in vinegar. Add the oils.
• Thin slice the cabbage and shred the carrot. Mix together. Then add the dressing and mix to coat. Cover bowl and refrigerate.
• This slaw is best made several hours ahead of time, or the previous day, to give the flavors time to blend.