Holiday Oriental Coleslaw Recipes

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.

CHINESE COLESLAW

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.

ORIENTAL COLESLAW

Steps:

• Mix cole slaw and onion in large ziplock bag.
• Put ramen noodles in large ziplock bag and pound with mallet until broken into small pieces. Add sunflower seeds and almonds to same ziplock bag.
• Dressing: combine olive oil, balsamic vinegar, splenda & flavor packets until blended.
• Mix ingredients from the 2 ziplock bags and dressing together just before serving.

ORIENTAL COLESLAW

Steps:

• Roast almonds and seeds in oven@350 15-20 minutes.
• Add to cabbage onions and broken noodles.
• Pour dressing over cabbage mixture.
• Refrigerate thoroughly before serving.
• *I usually cook the noodles for about 1 minute, and than rinse throughly in cold water.

MY FAVORITE ORIENTAL COLESLAW

Steps:

• In a large bowl, break up ramen noodles into smaller pieces.
• Add coleslaw mix, sunflower seeds, green onions, and water chestnuts.
• Stir to combine.
• To make dressing: In a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined.
• Pour over salad, toss well to make sure dressing is evenly distributed.
• If you want the noodles to soften, refrigerate overnight.

HOLIDAY ORIENTAL COLESLAW

Steps:

• In a small bowl wisk together oil, rice vinegar, soy sauce, brown sugar, garlic, ginger, sesame oil and black pepper; whisk until the sugar has dissolved.
• Steam or cook the snow peas if using for 2 minutes or until crisp-tender; drain and plunge into ice water, or very cold water, then drain and pat dry with a paper towel.
• In a large bowl toss together, snow peas, napa cabbage, bok choy, bean spouts and green onions.
• Just before serving pour the dressing over and add in the cranberries; toss to combine and season with salt and pepper, then sprinkle with toasted almonds on top.
• Delicious.

ORIENTAL COLESLAW

Steps:

• Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.

ORIENTAL COLESLAW

Steps:

• Spread almonds, sunflower and sesame seeds on a baking sheet; bake in 350 degree F oven for 5-8 minutes or until golden brown and fragrant. Remove from baking sheet immediately to stop cooking.
• In large bowl, combine red and green cabbage, bean sprouts and onions.
• Prepare dressing: In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, vegetable oil , garlic, salt and pepper: whisk in oil.
• Just before serving, toss almond mixture with cabbage; gently toss with dressing until well mixed. Stir in noodles.

QUICK ORIENTAL COLESLAW

Steps:

• To make dressing, combine vinegar, oil, salt, pepper and ramon noodle spice packet and stir well.
• In a separate bowl, combine cabbage, crunched up ramon noodles (dry), almonds, sesame seeds and onions.
• Toss with dressing.
• Refridgerate for at least one hour.

ORIENTAL COLE SLAW

Steps:

• I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts.
• Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour.
• If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.