Asian Style Vegetable Slaw 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 STYLE VEGETABLE SLAW

Asian Style Vegetable Slaw image

Make and share this Asian Style Vegetable Slaw recipe from Food.com.

Provided by preynolds

Categories Lunch/Snacks

Time 20m

Yield 4 ounces, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb green cabbage, shredded
4 ounces carrots, julienne
4 ounces sweet red peppers, julienne
8 ounces bean sprouts
2 tablespoons fresh basil, chiffianade
3 tablespoons scallions, chopped
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1/2 cup olive oil
1/2 cup coconut milk
1 tablespoon sesame oil
1/2 teaspoon kosher salt
1 teaspoon black pepper, ground
2 tablespoons rice vinegar

Steps:

prepare all vegetables and herbs.
mix well in large bowl.
prepare dressing with remaining ingredients.
pour dressing over vegetables, mix well.
serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
A nice accompaniment to grilled chicken.

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.

WARM ASIAN-STYLE SLAW

Warm Asian-Style Slaw image

Categories Salad Ginger Vegetable Side Sauté Vegetarian Carrot Spring Cabbage Gourmet Vegan Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar
For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

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.

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