Everything Chinese Coleslaw Recipes

CHINESE COLESLAW

Chinese Coleslaw image

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
DRESSING:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Steps:

Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

Nutrition Facts :

THE BEST CHINESE COLESLAW

The Best Chinese Coleslaw image

This healthy twist on Chinese coleslaw will be your new favorite side dish. The tangy yet sweet dressing mixed with the crispy texture will make it disappear fast at any gathering. {Gluten-Free adaptable}

Provided by Maggie Zhu

Categories Side

Time 10m

Number Of Ingredients 12

Ingredients

4 cups sliced purple cabbage ((about 1/4 head, or 4 cups coleslaw mix))
1 carrot (, sliced into strips)
1 green onion (, sliced)
1/3 cup toasted peanuts (, coarsely chopped)
2 tablespoons cilantro (, minced)
1 tablespoon peanut oil ((or vegetable oil))
2 tablespoons Chinkiang vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
2 cloves garlic (, minced)
1/4 teaspoon salt

Steps:

Whisk all the dressing ingredients together in a small bowl.
Combine the purple cabbage, carrot, green onion, peanuts, and cilantro in a big bowl. Pour in the dressing and toss with a pair of tongs to mix well. You can serve it now or store it covered in the fridge until serving time, up to 2 days.

Nutrition Facts : ServingSize 4 g, Calories 174 kcal, Carbohydrate 13.9 g, Protein 4.8 g, Fat 11.8 g, SaturatedFat 1.7 g, Sodium 387 mg, Fiber 3.6 g, Sugar 5.7 g

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 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

EVERYTHING CHINESE COLESLAW

Everything Chinese Coleslaw image

If You havent tried oriental coleslaw its a must have! I had at a picnic about 10 years ago, got the recipe from a dear friend and have been making ever since. I revised a little to bring all the sweet and savory vegetable & fruits that grow in china.

Provided by Lisa G. Sweet Pantry Gal

Categories Other Salads

Time 15m

Number Of Ingredients 16

Ingredients

1 bag(s) ready coleslaw
1 medium thinly sliced onion
1/2 c bean sprouts, fresh
1 c sunflower seeds
1/4 c cashews, salted
1/4 c chow mein noodles
1 pkg oriental ramen noodles
DRESSING
2 tsp sesame oil
1/2 c canola oil
1/2 c rice wine vinegar
2 tsp sugar
1 seasoned packet from oriental ramen noodles
2 tsp lite soy sauce
FRUIT
1 sliced chopped kiwi (known as chinese gooseberry.)

Steps:

1. Combine dressing ingredients in bottle and set aside.
2. next combine first five ingredients in bowl mix and add dressing, reserving about 1/8 of a cup of dressing for right before serving. Refridgerate for 2 hours-overnight so veggies and dressing can marry.
3. Half hour before serving top with crushed ramen noodles, chowmein, cashews, Chooped kiwi and reserved dressing,Toss and serve.

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.

CHINESE COLESLAW

Chinese Coleslaw image

Make and share this Chinese Coleslaw recipe from Food.com.

Provided by Nancy Mahanay

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 lb) package coleslaw mix
1 package ramen noodles (Oriental Flavor)
1 package slivered almonds
1 bunch sliced green onion
2 teaspoons sugar
2 teaspoons apple cider vinegar
1/2 cup oil

Steps:

Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
Pour over cole claw and onions.
Crush Ramen Noodles and mix with almonds in a non-stick skillet.
Heat until lightly toasted, stirring frequently.
Combine ingredients immediately before serving.

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