ASIAN CABBAGE SLAW
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
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.
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-STYLE ASPARAGUS, CABBAGE SLAW
Coleslaw....with a twist! Oil and vinegar based sauce makes this version lighter. Add the taste of asparagus to the mix and you will be pleasantly surprised by the combination. Taken from BH&G.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 57.3, Fat 2.5, SaturatedFat 0.4, Sodium 29.4, Carbohydrate 7.9, Fiber 3.2, Sugar 3.6, Protein 2.8
ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
ASIAN CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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