Chinese Cabbage Coleslaw Recipes

CHINESE COLESLAW

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.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

CHINESE CABBAGE SALAD / COLESLAW

Steps:

• Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
• Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
• Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
• I`ve also skipped the boiling and just mixed with no problem!
• Toss everything together just before serving.
• Doesn't stay crunchy if kept overnight!

THE BEST CHINESE COLESLAW

Steps:

• Whisk all the dressing ingredients together in a small bowl.
• Combine the purple cabbage, carrot, green onion, peanuts, and cilantro in a big bowl. Pour in the dressing and toss with a pair of tongs to mix well. You can serve it now or store it covered in the fridge until serving time, up to 2 days.

CRUNCHY CHINESE CABBAGE COLESLAW

Steps:

• Mix first 4 ingredients in large bowl.
• Add cabbage, peppers and nuts; mix lightly.
• Refrigerate several hours or until chilled.

THAI CHINESE CABBAGE SALAD

Steps:

• Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters. Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.
• In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes. Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water. Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl. Chill slighty in the refrigerator.

ASIAN CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.

ASIAN CABBAGE COLESLAW

Steps:

• In a large bowl, add the cabbage, carrots, and bell pepper; stir to combine then set aside.
• In another bowl, add the oil, vinegar, soy sauce, brown sugar, ginger, and chili oil; whisk until combined well.
• Pour the dressing over the cabbage mixture; toss to coat.
• Let marinate for at least 10-15 minutes.
• Right before ready to serve; toss slaw and add the chopped peanuts or toasted sesame seeds if desired.

ASIAN CABBAGE SLAW

Steps:

• Put the cabbage in a large bowl. Toss with the scallions and ginger.
• Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
• Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
• Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.