ONE POT ASIAN SLAW (ASIAN COLESLAW)
Quick and easy Asian slaw recipe, homemade with simple ingredients in one pot in 30 minutes. Full of shredded red and green cabbage, carrots, green onions, cilantro, sesame seeds, peanuts, ginger.
Provided by Abeer Rizvi
Categories Side Dish
Time 30m
Number Of Ingredients 19
Steps:
- In a large mixing bowl, prepare the dressing by whisking together olive oil, sesame oil, rice vinegar, apple cider vinegar, peanut butter, honey, soy sauce, sriracha sauce, ginger, garlic, salt, pepper until smooth and creamy.
- Add cabbages, bell pepper, carrots, green onions, cilantro and mix until evenly coated.
- Let the slaw sit at room temperature for at 15-20 minutes to allow the flavors to deepen and develop.
- Sprinkle peanuts and sesame seeds on top.
- Serve immediately and enjoy!
Nutrition Facts : Calories 177 kcal, Carbohydrate 15 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 428 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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 CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW
Steps:
- For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
- Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.
JAPANESE-STYLE QUICK-PICKLED SLAW
Provided by Chris Schlesinger
Categories Salad Side Vinegar Cucumber Bell Pepper Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.
- *Sold at Asian markets and in the Asian foods section of many supermarkets.
JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW
Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 4h10m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in a medium saucepan.
- Bring to boil; pour into a large bowl.
- Add cucumber, carrot and red bell pepper.
- Add cabbage to vegetable mixture.
- It can be made up to 4 hours ahead.
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