Orientalslaw Recipes

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:

• 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:

• In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
• Mix all vegetables in a bowl and toss with dressing.
• Garnish with crushed wontons and peanuts.

Steps:

• Toss slaw ingredients.
• Combine and mix well dressing ingredients (including seasoning packets from noodles).
• Mix dressing and slaw-- refrigerate for 2 hours.

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:

• 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:

• 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:

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

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:

• Mix all the dressing ingredients with seasoning in a bowl or food container. Pile the salad ingredients on top and scatter with the peanuts. Toss just before serving.

Steps:

• Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
• Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
• Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.

Steps:

• Before serving, mix dressing ingredients in a container with a lid and shake vigorously.Brown silvered almonds in a skillet, using 2 tablespoons of oil. Crush Ramen Noodles in a plastic baggie in small pieces. Discard seasoning packet. Mix all ingredients together when ready to serve. I usually add the dressing and soup noodles right before.

Steps:

• Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
• Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

Steps:

• Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
• Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

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:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

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, 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.

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.