Warm Sesame Slaw Salad Recipes

WARM ENDIVE SALAD

Warm Endive Salad image

Provided by Rachael Ray : Food Network

Time 9m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 endives, trimmed and halved lengthwise, each half then split and fanned a bit
Walnut, grape seed, or extra-virgin olive oil, for brushing greens
Salt and pepper
2 tablespoons white wine vinegar
2 ounces chopped walnuts, available in small pouches on baking aisle
12 large seedless red grapes, halved

Steps:

Preheat grill pan or large nonstick skillet over medium high heat.
Brush endive on both sides with oil, season with salt and pepper then grill until dark around edges and endives are tender; about 3 minutes on each side. Arrange grilled endives on platter. Sprinkle the endive with white wine vinegar. Keep a finger over the top of bottle to control the flow if the bottle does not have a jigger top. Arrange walnut bits and grapes around the platter and serve.

WARM SESAME SLAW SALAD

Warm Sesame Slaw Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable, peanut or canola oil
1 small head red cabbage, shredded
Salt and freshly ground black pepper
3 tablespoons rice wine vinegar
3 tablespoons honey
3 tablespoons toasted sesame seeds
1 tablespoon sesame oil

Steps:

Heat the oil in large skillet over high heat. Stir-fry the cabbage 5 minutes then season with salt and pepper, to taste, and add vinegar and honey, sesame seeds and oil. Serve warm.

SESAME COLESLAW

Sesame Coleslaw image

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

Ingredients

6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced
1/2 cup plus 1 tablespoon rice vinegar
1/4 cup oriental sesame oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
Additional fresh spinach leaves
1 1/2 tablespoons sesame seeds, toasted

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.

WARM ASIAN-STYLE SLAW

Warm Asian-Style Slaw image

Categories Salad Ginger Vegetable Side Sauté Vegetarian Carrot Spring Cabbage Gourmet Vegan Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar
For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

Steps:

Make dressing:
Whisk together dressing ingredients.
Make slaw:
Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

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