ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
CABBAGE SLAW
This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.
Nutrition Facts :
CHINESE COLESLAW
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
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 :
ASIAN CABBAGE SLAW
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the cabbage in a large bowl. Toss with the scallions and ginger.
- Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
- Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
- Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
ORIENTAL CABBAGE SLAW
Great recipe that my mom passed on to me from her bridge club. I've taken it to many pot luck events and I've learned to take copies of the recipe with me because there's always someone who asks for it! It's especially terrific on these hot Texas summer days. I also love the fact that I can make it in advance if necessary and then mix it all together just before serving.
Provided by Texas Aggie Mom
Categories Vegetable
Time 23m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- For the slaw, mix the ingredients together and store in an airtight container in the refrigerator.
- For the noodles, crumble the Ramen Noodles into melted margarine in a skillet and brown with the almonds and sesame seeds for approximately 3 minutes. Store in a container in the refrigerator.
- For the dressing, mix the ingredients together and store in the refrigerator.
- Just before serving, mix all of the ingredients together. If the noodles have been stored in the refrigerator for a while, you may need to let them sit out a few minutes or zap for about 15 seconds in the microwave for the margarine to soften up.
Nutrition Facts : Calories 200.8, Fat 15.1, SaturatedFat 2.5, Sodium 271.8, Carbohydrate 14.8, Fiber 1.8, Sugar 6.5, Protein 3.1
ASIAN STYLE SLAW
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
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 CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORIENTAL CABBAGE SLAW
Make and share this Oriental Cabbage Slaw recipe from Food.com.
Provided by Japanese Delight
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cabbage, scallions, and sesame seeds in a medium-size bowl.
- Mix vegetable oil, soy sauce, vinegar and sugar in a cup.
- Pour enough dressing over slaw to coat; refrigerate, covered, to blend flavors. Add more dressing, if needed.
Nutrition Facts : Calories 163, Fat 8, SaturatedFat 1.1, Sodium 517.1, Carbohydrate 22.2, Fiber 2.2, Sugar 19.5, Protein 2.5
ASIAN CABBAGE COLESLAW
Make and share this Asian Cabbage Coleslaw recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, add the cabbage, carrots, and bell pepper; stir to combine then set aside.
- In another bowl, add the oil, vinegar, soy sauce, brown sugar, ginger, and chili oil; whisk until combined well.
- Pour the dressing over the cabbage mixture; toss to coat.
- Let marinate for at least 10-15 minutes.
- Right before ready to serve; toss slaw and add the chopped peanuts or toasted sesame seeds if desired.
Nutrition Facts : Calories 167.2, Fat 13, SaturatedFat 1.7, Sodium 281.7, Carbohydrate 10.7, Fiber 3.2, Sugar 6.4, Protein 4.7
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