Asian Style Vegetable Slaw Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

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!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

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 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.

QUICK PICKLED ASIAN SLAW

Quick Pickled Asian Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 small head green cabbage, thinly sliced
1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note)
1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt

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.

ASIAN SLAW

Asian slaw image

Freshly made coleslaw is a wonderful thing, but every now and then it's fun to zip up the formula with a burst of lively Asian flavours

Provided by Good Food team

Categories Dinner, Side dish

Time 25m

Number Of Ingredients 8

Ingredients

½ white cabbage , finely shredded
2 carrots , grated
2cm/¾in piece fresh ginger , peeled and grated
1 red chilli (seeds removed if you like), chopped
zest and juice 2 limes
1 tbsp toasted sesame seeds
sunflower oil
a little light muscovado sugar

Steps:

Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

Nutrition Facts : Calories 84 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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.

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