Quick Asian Broccoli Napa Slaw Recipes

SESAME GINGER BROCCOLI SLAW

Steps:

• In a large bowl, combine the coconut aminos, rice wine vinegar, lime juice, ground ginger, garlic powder, salt, sesame oil and tahini. Combine well.
• Slice 1/4 of a medium size red cabbage into thin strands for the slaw.
• Chop the cilantro (leaves and stems).
• In a large bowl combine the broccoli slaw, cabbage, cilantro and sesame ginger dressing. Stir well to incorporate (large tongs are great for this).

ASIAN BROCCOLI SLAW

Steps:

• Crush the ramen noodles and set the seasoning packets aside.
• Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
• Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
• Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

QUICK BROCCOLI SLAW

Steps:

• In a bowl, combine the coleslaw mix, corn and salsa. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Gradually whisk in vinegar. Pour over coleslaw mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours.

ASIAN BROCCOLI SLAW

Steps:

• Combine the cider vinegar, brown sugar, oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles.
• Crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do.
• "Lightly" brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool.
• Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made.
• Garnish with green onions.

QUICK PICKLED ASIAN SLAW

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.

QUICK ASIAN BROCCOLI & NAPA SLAW

Steps:

• Combine dressing (sugar through sesame oil) in a small bowl.
• Pour over slaw, toss to coat.

CRUNCHY ASIAN BROCCOLI COLESLAW RECIPE

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; mix lightly.

NAPA SLAW

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.