Coopers Hawk Asian Coleslaw Recipes
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 SLAW
This slaw from TV chef Sarah Mastracco is a flavorful complement to her Japanese-Style Fried Chicken recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together canola oil, vinegar, carrots, lime juice, soy sauce, ginger, and sugar; set dressing aside.
- Place both cabbages, chiles, snap peas, and cilantro in a large bowl; toss to combine. Add dressing and toss to coat. Season with salt and pepper and serve.
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