Quick Asian Cole Slaw Recipes

ASIAN COLESLAW

Asian Coleslaw image

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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 COLESLAW

Quick Coleslaw image

Unlike some coleslaws that need to be refrigerated awhile to blend flavors, this version can be served right away with mouthwatering results!-Linda Young, Longmont, Colorado

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups chopped cabbage
2 green onions, chopped
1 medium carrot, shredded
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

In a medium bowl, combine cabbage, onions and carrot. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Nutrition Facts : Calories 242 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

QUICK ASIAN-STYLE COLE SLAW

Quick Asian-Style Cole Slaw image

This was part of a recipe for tilapia tacos. I've tweaked it a bit and now make it as a side dish, not just as part of the taco. The last time I made it, I doubled everything and added small, thin strips of red bell pepper and about a handful of snow pea-pods, cut into thirds.

Provided by Linky

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups coleslaw mix
3 tablespoons mayonnaise, light
1 tablespoon lime juice
2 tablespoons cilantro, finely chopped
1/4 cup onion, finely chopped
1/4 teaspoon ginger, powdered, use more if fresh
1/2 teaspoon sesame oil

Steps:

Whisk together mayo, lime juice, ginger and sesame oil.
Add cole slaw mix, cilantro and onion and mix together.
If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.

Nutrition Facts : Calories 66.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 2.9, Sodium 88.6, Carbohydrate 7, Fiber 1.5, Sugar 2.9, Protein 0.9

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 COLESLAW

Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

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