Asian Style Asparagus Cabbage Slaw Recipes

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.

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:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

Steps:

• In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
• Mix all vegetables in a bowl and toss with dressing.
• Garnish with crushed wontons and peanuts.

Steps:

• In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.

Steps:

• Pre heat oven to 425 degrees F.
• Lay trimmed asparagus in a rimmed baking sheet. Spread out.
• Drizzle other ingredients evenly over asparagus,.
• Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.

Steps:

• Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
• In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
• Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

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:

• Snap off and discard fibrous stem ends of asparagus.
• Rinse asparagus; drain.
• Bring 1 inch of water to boiling in a medium saucepan.
• Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
• Drain; gently rinse with cool water.
• Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
• Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
• Divide asparagus spears among six salad plates; top with cabbage mixture.