Asian Napa Cabbage Coleslaw Recipes

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.

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.

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Steps:

• In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
• Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Steps:

• Put the cabbage in a large bowl. Toss with the scallions and ginger.
• Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
• Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
• Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

Steps:

• In a large bowl, combine the salad ingredients.
• In a small bowl, whisk together dressing ingredients until blended.
• (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
• Sprinkle with sesame seeds, if using.
• Makes about 6 servings.

Steps:

• In a large bowl, toss together the salad ingredients.
• In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
• Toss dressing with the salad.
• Let the salad sit for 15-30 minutes (or longer); toss again and serve.
• The salad will keep for a day or two in the refrigerator.