BEAN SPROUT SLAW
I had this once and absolutely had to make it my own....can be eaten alone or over rice.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Vegetables
Number Of Ingredients 7
Steps:
- steam the bean sprouts for about 5 mins... just to soften a bit
- meanwhile, in a skillet add oil, saute the scallions and shredded carrots. ( a couple mins)
- drain sprouts, stir in...add the rest of the ingredients.... and that's it...so simple and delicious serve alone (drain) or over rice ( don't drain)
ASIAN SESAME APPLE NAPA COLE SLAW
Make and share this Asian Sesame Apple Napa Cole Slaw recipe from Food.com.
Provided by CookingONTheSide
Categories Apple
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended.
- Add apple slices and toss to coat.
- Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated).
- Just before serving, scatter radish sprouts over the slaw.
- Gently toss.
Nutrition Facts : Calories 106.5, Fat 5.4, SaturatedFat 0.8, Sodium 155.5, Carbohydrate 14.8, Fiber 3.3, Sugar 9.8, Protein 2.1
SESAME COLESLAW
Make and share this Sesame Coleslaw recipe from Food.com.
Provided by SharleneW
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together first 5 ingredients in a large bowl.
- Add cabbage, bell pepper, and onions, tossing to coat.
- Garnish with sesame seeds, if desired.
Nutrition Facts : Calories 97.3, Fat 9.2, SaturatedFat 1.3, Sodium 293.8, Carbohydrate 3.7, Fiber 1.4, Sugar 1.5, Protein 1.3
SESAME RICE WITH WARM BRUSSELS SPROUT-SHIITAKE SLAW AND SMOKY TAHINI DRESSING
This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. The leafy sprouts get their moment in the spotlight in a shiitake-sesame rice bowl drizzled with a smoky tahini dressing.
Provided by Silvana Nardone
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
- For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
- For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.
Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 29.9 milligrams, Sodium 660 milligrams, Carbohydrate 61 grams, Fiber 11 grams, Protein 17 grams, Sugar 8 grams
SESAME COLESLAW
Categories Salad Ginger Side Low Cal Summer Cabbage Sesame Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots and sliced spinach in large bowl.
- Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
- Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
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BRUSSELS SPROUTS COLESLAW WITH SESAME SEEDS – THIS IS …
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Reviews 4Servings 4-6Cuisine AmericanCategory Salads
- In a small skillet, toast the sesame seeds over low heat, stirring often until fragrant and lightly browned. Be careful because these little buggers burn fast!
- Transfer them to a food processor and let cool slightly. Add lemon zest, juice, vinegar, garlic and honey. Pulse until combine and then with machine running, add the oil in a slow steady stream and blend until smooth, about 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.
- Wothout cleaning out food processor, insert the slicing blade. Process Brussels sprouts until they are thinly shaved. Place the sprouts and the shallot in a large bowl.
- Pour a little of the dressing over the sprouts and toss to coat. I only used about half as I like my salads lightly dressed. Decide what you like! Adjust for seasoning with salt and pepper.
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