Asian Cole Slaw With Snow Peas Recipes

NAPA CABBAGE AND SNOW PEA SLAW

Napa Cabbage and Snow Pea Slaw image

Make and share this Napa Cabbage and Snow Pea Slaw recipe from Food.com.

Provided by dicentra

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon dark sesame oil
1/2 teaspoon grated peeled fresh ginger
1 dash ground red pepper
4 cups napa Chinese cabbage (1/4-inch slices)
1/2 cup snow peas, trimmed and cut lengthwise into 1/8 inch thin strips
1/2 cup fresh bean sprout
1/2 cup julienne-cut peeled jicama (1/8-inch)
1/4 cup julienne-cut red bell pepper (1/8-inch)
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro

Steps:

To prepare dressing, combine first 6 ingredients, stirring with a whisk.
To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.

Nutrition Facts : Calories 69.6, Fat 1.4, SaturatedFat 0.2, Sodium 363.4, Carbohydrate 13.6, Fiber 2.6, Sugar 9.4, Protein 2.2

ASIAN COLESLAW WITH PEANUTS AND MANDARIN ORANGES

Asian Coleslaw With Peanuts and Mandarin Oranges image

You can use canned mandarin oranges in place of fresh, and add in a bit of sugar to the dressing. Plan ahead this salad needs to chill for a minimum of 3 hours.

Provided by Kittencalrecipezazz

Categories Oranges

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh ginger (heaping)
2 teaspoons soy sauce
salt and pepper
7 cups napa cabbage, thinly sliced
6 -7 green onions, chopped
6 -8 ounces snow peas, stringed and thinly sliced lengthwise
1 large red bell pepper, thinly sliced
2 mandarin oranges, separated into sections (can use more)
1 cup roasted peanuts (can use more)

Steps:

Whisk the first 5 ingredients in a small bowl and season with salt and pepper.
In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts).
Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing).
Season with salt and pepper.
Cover and refrigerate for a minimum of 3 hours.
Just before serving add/mix in the peanuts and mandarin oranges.

Nutrition Facts : Calories 476.6, Fat 41.9, SaturatedFat 5.7, Sodium 431.8, Carbohydrate 19.9, Fiber 6.3, Sugar 8.5, Protein 11.8

ASIAN SLAW WITH PEANUTS

Asian Slaw with Peanuts image

Categories Salad Ginger Onion Side No-Cook Picnic Vegetarian Quick & Easy Peanut Pea Bell Pepper Summer Chill Vegan Cabbage Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
6 cups thinly sliced Napa cabbage
6 green onions, very thinly sliced
6 ounces snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper, thinly sliced
1/2 cup roasted peanuts

Steps:

Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

ASIAN-STYLE COLE SLAW

Asian-Style Cole Slaw image

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Summer Cabbage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 1/2 cups thinly sliced cabbage
1/2 head radicchio, thinly sliced
1 large carrot, peeled, cut into matchstick-size strips
3 ounces snow peas, stringed, thinly sliced lengthwise
4 teaspoons seasoned rice vinegar
1 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 tablespoon oriental sesame oil
2 teaspoons soy sauce

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.

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