SHRIMP SUMMER ROLLS WITH SESAME-GINGER SLAW
Sesame ginger dressing does double duty in these summer rolls, flavoring the shrimp and veggie filling and then serving as a dipping sauce. Skipping the usual vermicelli noodles, these are an even lighter take on Vietnamese summer rolls.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Halve the shrimp lengthwise and toss in a medium bowl with 1/3 cup of the Asian Style Sesame Ginger Dressing. Toss the coleslaw mix, scallions, cilantro and peanuts in a large bowl with the remaining dressing. Set aside while you assemble the summer rolls.
- Fill a wide, shallow bowl with warm water. Dip a wrapper in the water until pliable, about 15 seconds. Place on your work surface and lay a row of shrimp down the center, leaving about an inch on each side. Top with some of the carrots, cucumbers and peppers. Fold the sides in and then roll up like a burrito. Repeat with the remaining wrappers and ingredients, keeping the finished rolls covered with a damp paper towel as you work.
- Divide the slaw among 4 plates and place 2 summer rolls on each. Serve with more dressing for dipping.
CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE
Steps:
- Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
- Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
- Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
- Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.
SESAME-GINGER COLESLAW
Try a smart option Sesame-Ginger Coleslaw! Lime juice adds brightness to this yummy Sesame-Ginger Coleslaw featuring sesame dressed and minced ginger.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients until blended.
- Combine all remaining ingredients except sesame seed in large bowl. Add dressing mixture; toss to coat.
- Sprinkle with sesame seed.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 2 g
TANGY GINGER SLAW
Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED SLAW WITH GINGER AND SESAME
Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round cabbage. Its leaves are less tightly packed than conventional cabbage, allowing for deep penetration of the smoke flavor. Also known as Chinese cabbage, napa cabbage is native to China and pairs well with Asian seasonings, such as sesame oil, rice vinegar and ginger. To notch up the heat, add a spoonful of Asian chile paste.
Provided by Steven Raichlen
Categories salads and dressings, slaws, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Light your grill, building a hot fire and set it up for direct grilling. Brush or scrape the grill grate clean and grease it with a tightly folded paper towel dipped in canola oil.
- Meanwhile, cut the cabbage lengthwise into quarters through the core. Cut the pear in half lengthwise and scoop out the seeds. Lightly brush the cabbage, pear and scallions all over with 2 to 3 tablespoons sesame oil and season with salt and pepper.
- Grill the cabbage until darkly charred on all sides, 2 to 3 minutes per side. Char just the outside; the inside should remain cool, firm and crisp. Transfer to a sheet pan to cool.
- Grill the cut sides of the pear until grill-marked, 2 to 3 minutes per side. Grill the scallions, bell pepper and jalapeños until grill-marked, turning halfway through, about 4 minutes. Transfer to the sheet pan. Let the vegetables cool to room temperature.
- Make the dressing: In a large bowl, mash together the sugar, ginger and garlic with 1/2 teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the remaining 3 tablespoons sesame oil, plus the sesame seeds and chile paste, if using.
- Cut away and discard the core of each cabbage quarter, then thinly slice the charred cooled napa cabbage crosswise, and add it to the dressing. Julienne the pear, bell pepper and jalapeño and add them to the slaw, discarding the bell pepper and jalapeño seeds. Thinly slice the scallions crosswise, discarding the root ends, and add them as well.
- Taste the slaw for seasoning, adding more vinegar, sugar and salt to taste. Refrigerate until serving and serve within a couple hours of mixing.
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