Oriental Coleslaw Recipes

Steps:

• Mix in large bowl coleslaw, green onion, sunflower seeds, almonds, and broken up ramen noodles In a small bowl mix oil, sugar, vinegar and the beef flavoring from ramen noodles Mix the oil mixture with the coleslaw mixture and serve.

Steps:

• I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts.
• Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour.
• If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.

Steps:

• Roast almonds and seeds in oven@350 15-20 minutes.
• Add to cabbage onions and broken noodles.
• Pour dressing over cabbage mixture.
• Refrigerate thoroughly before serving.
• *I usually cook the noodles for about 1 minute, and than rinse throughly in cold water.

Steps:

• In a large bowl, break up ramen noodles into smaller pieces.
• Add coleslaw mix, sunflower seeds, green onions, and water chestnuts.
• Stir to combine.
• To make dressing: In a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined.
• Pour over salad, toss well to make sure dressing is evenly distributed.
• If you want the noodles to soften, refrigerate overnight.

Steps:

• Mix cole slaw and onion in large ziplock bag.
• Put ramen noodles in large ziplock bag and pound with mallet until broken into small pieces. Add sunflower seeds and almonds to same ziplock bag.
• Dressing: combine olive oil, balsamic vinegar, splenda & flavor packets until blended.
• Mix ingredients from the 2 ziplock bags and dressing together just before serving.

Steps:

• For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
• For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

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.

Steps:

• Combine coleslaw blend and oranges in large bowl.
• Mix dressings and soy sauce. Add to coleslaw; toss to coat.
• Refrigerate 1 hour. Sprinkle with nuts just before serving.

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

Steps:

• Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
• Shake until sugar is dissolved.
• Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
• In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
• Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
• Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

Steps:

• To make dressing, combine vinegar, oil, salt, pepper and ramon noodle spice packet and stir well.
• In a separate bowl, combine cabbage, crunched up ramon noodles (dry), almonds, sesame seeds and onions.
• Toss with dressing.
• Refridgerate for at least one hour.

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.

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.