Chinese Slaw Recipe 445

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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



Chinese Coleslaw image

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 :

5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
DRESSING:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce

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



Asian Style Slaw image

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.

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

CHINESE SLAW

Crispy, crunchy and irresistible! I love Chinese Slaw in general, and this recipe offers up an especially tasty dressing that has a terrific balance of savory and sweet. Try this one out in place of regular coleslaw for a refreshing change of pace.

Provided by Debi Newton

Categories     Other Salads

Time 15m

Number Of Ingredients 10



Chinese Slaw image

Steps:

  • 1. Toast sesame seed in oven for 10 minutes at 350 degrees.
  • 2. Combine with Slaw, crumbled noodles, and almonds.
  • 3. Combine dressing ingredients and mix well.
  • 4. Pour dressing over salad just prior to serving.

16 oz coleslaw
1 pkg chicken ramen noodles crumbled
3 Tbsp sesame seeds
1/2 c almonds, slivered
DRESSING
1/2 c canola oil or olive oil
1 Tbsp soy sauce
4 Tbsp seasoned rice vinegar
5 pkg equal or 1/4 cup of sugar
1 pkg seasoning from chicken ramen soup

CHINESE COLESLAW

Make and share this Chinese Coleslaw recipe from Food.com.

Provided by Nancy Mahanay

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7



Chinese Coleslaw image

Steps:

  • Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
  • Pour over cole claw and onions.
  • Crush Ramen Noodles and mix with almonds in a non-stick skillet.
  • Heat until lightly toasted, stirring frequently.
  • Combine ingredients immediately before serving.

1 (1 lb) package coleslaw mix
1 package ramen noodles (Oriental Flavor)
1 package slivered almonds
1 bunch sliced green onion
2 teaspoons sugar
2 teaspoons apple cider vinegar
1/2 cup oil

CHINESE BROCCOLI SLAW

This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas.

Provided by marinza

Categories     Salad     Coleslaw Recipes     No Mayo

Time 40m

Yield 8

Number Of Ingredients 10



Chinese Broccoli Slaw image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
  • Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
  • Toss together the coleslaw mix and the green onion in a large bowl.
  • Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 32.4 g, Cholesterol 15.3 mg, Fat 28.5 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 710.9 mg, Sugar 15.6 g

¼ cup butter
2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packet reserved
½ cup slivered almonds
¼ cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
½ cup chopped green onion
½ cup salad oil
¼ cup apple cider vinegar
½ cup white sugar
2 tablespoons soy sauce

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