ASIAN SLAW WITH SPICY THAI VINAIGRETTE
A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
- Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!
Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1
SPICY ASIAN VINAIGRETTE
This sweet and tangy dressing has a touch of heat thanks to Sriracha sauce-a popular Asian condiment.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY ASIAN SLAW
This colorful, piquant slaw is made with an assortment of vegetables and herbs commonly used in Asian cuisines. If you don't feel like chopping all the vegetables by hand, use the grater attachment on your food processor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 18
Steps:
- Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
- Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
- Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.
SPICY ASIAN COLESLAW
Make and share this Spicy Asian Coleslaw recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a large bowl.
- Add the green onions and coleslaw, tossing gently to coat.
- Sprinkle the slaw with parsley and sesame seeds.
- Serve immediately.
5-INGREDIENT ASIAN SLAW
Teriyaki sauce and citrus vinaigrette make a speedy dressing for crunchy, colorful cabbage, bell pepper and cucumber.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, mix cabbage, bell pepper and cucumber.
- In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g
SLAW WITH ASIAN MAYO DRESSING
An easy coleslaw with a yummy mayonnaise dressing with an Asian twist. Adapted from Dave Lieberman's cookbook, "Young and Hungry".
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
- When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
- Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
Nutrition Facts : Calories 66.1, Fat 3, SaturatedFat 0.5, Cholesterol 2, Sodium 337.6, Carbohydrate 9.3, Fiber 2.1, Sugar 4.9, Protein 1.7
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