Asianstylevegetableslaw Recipes

ASIAN SLAW

Steps:

• Combine all ingredients and set aside.
• Finely shred red cabbage, green cabbage, napa cabbage, and carrot.
• Chop scallion finely and set aside.
• Wash the shredded vegetables in a large mixing bowl under running water.
• Drain the water with a colander.
• Place the shredded vegetables in a salad spin and remove excess water as much as you can.
• Toss the vegetables into a serving dish.
• Scatter the edamame and garnish with watercress and fried noodle pieces.
• Dress with the sesame and soy dressings to serve.

ASIAN STYLE SLAW

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.

ASIAN SLAW

Steps:

• In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds. Add slaw mix, bean sprouts, and fried noodles. Toss to combine. Place in refrigerator for 15 minutes for flavors to meld.
• Serve garnished with additional fried noodles.

ASIAN STYLE VEGETABLE SLAW

Steps:

• prepare all vegetables and herbs.
• mix well in large bowl.
• prepare dressing with remaining ingredients.
• pour dressing over vegetables, mix well.
• serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
• A nice accompaniment to grilled chicken.

ADDICTIVE ASIAN BEEF SLAW

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.

ASIAN SLAW

Steps:

• Sautee almonds and sesame seeds until lightly brown.
• Place first 5 ingredients in bowl, breaking up ramen noodles. Set aside. Reserve seasoning packet for dressing.
• Mix dressing ingredients.
• Toss salad with dressing just before serving.