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 :
KAREN'S SUI CHOY SLAW
Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes using the farm's produce, including this delicious recipe for sui choy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Grate 5 to 6 carrots into a large salad bowl. Slice sui choy, and add to bowl. Toss carrots and sui choy with sui choy slaw dressing, and add salt and pepper to taste. Lay slaw over a bed of snow-pea shoots and tatsoi or mesclun greens.
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.
KAREN'S CHINESE COLESLAW SALAD
Steps:
- Mix cabbage, onions, uncooked noodles (break apart in small pieces). Add sesame seeds and almonds.
- Mix and cover dressing. Place in refrigerator until serving time.
- When ready to serve, toss or shake dressing to blend. Pour over salad and toss.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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