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 :
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.
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
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.
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
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.
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
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
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ASIAN SLAW WITH GINGER PEANUT DRESSING
From onceuponachef.com
Cuisine AsianCalories 339 per servingCategory Salads
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
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