ASIAN COLESLAW
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
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 SALAD / COLE SLAW / CHINESE COLE SLAW - LIGHT
I adapted this recipe from #54866 and had so many tweaks and changes from the original that I needed to put this one down so I could remember it all. I've omitted alot of the oil from the original to lighten it up. This is great for summer time BBQ's as a side dish. Or grill some chicken and you've got a Chinese Chicken Salad.
Provided by RaisingKang
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Salad.
- 1) slice cabbage into small bite size pieces.
- 2) Add garlic, ginger, green onions, and carrots. Toss to combine.
- Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl. It will keep in the refrigerator for about 4 days or longer depending on how you store it.
- Prepare Crunchies.
- 1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle. Spread flat on a cookie sheet or jelly roll pan.
- 2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds. Mist with Olive Oil mister to lightly coat.
- 3) Place pan under the broiler until lightly toasted. Stir gently if needed. This will happen pretty fast, so don't let them burn. Once brown remove from oven to cool.
- Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
- Prepare Sauce.
- 1) Place all ingredients for the sauce in a small saucepan and bring to a boil. Stir until the sugar dissolves and the sauce thickens to a syrup like consistency. Keep stirring so it doesn't burn.
- Note: If preparing ahead of time you have two options. One is the make the sauce and refrigerate it in a container. Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it. OR you can just make the sauce the day of.
- Another option if you have a small family. Keep all 3 parts separate and toss just prior to serving. The salad and crunchies will keep for several days. I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily. I'll just toss a bowl or two at a time and the rest will keep.
CHINESE COLESLAW
We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.
Nutrition Facts :
ASIAN COLE SLAW
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
- For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.
ASIAN COLESLAW LIGHT
This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too.
Provided by WebsByMegan
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
- Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 11.8 g, Cholesterol 6.1 mg, Fat 9.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 72.1 mg, Sugar 0.4 g
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 COLE SLAW SALAD
Make and share this Asian Cole Slaw Salad recipe from Food.com.
Provided by Miryam MS
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Crush ramen noodles inside the bag. Saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown. Set aside to cool.
- Mix sunflower seeds, slaw, and red onion.
- Add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad.
- Mix well and serve.
Nutrition Facts : Calories 551.9, Fat 36.3, SaturatedFat 7.4, Sodium 1177.5, Carbohydrate 48.7, Fiber 6.4, Sugar 5.9, Protein 12.3
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