Crunchy Sesame Coleslaw Recipes

CRUNCHY COLESLAW RECIPE WITH RAMEN

Steps:

• Mix sugar, oil, vinegar, and pepper together to make the dressing. Use a small container you can shake to mix to make it easier to transport later.
• Toast sesame seeds and almonds. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
• Put a whole brick of Ramen noodles with seasoning packet into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in a bag until ready to assemble the salad.
• Place coleslaw into a salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
• Just before it's time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.

COLESLAW WITH AN ASIAN SALAD DRESSING RECIPE

Steps:

• Cut the cabbage very thinly. You could use a food processor as well for this, but I like cutting it myself. To do this, cut it into large chunks or slices so it is more manageable. Then slice very thin and transfer to a large mixing bowl.
• Shred the carrots using the large side of a grater. Or use your food processor. Thinly slice the scallions. Place both in the same bowl with the cabbage.
• Place sesame seeds in a pre-heated pan on low heat and stir constantly for a minute until slightly fragrant
• In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper
• In a large bowl, mix together cabbage, carrots, and scallions. Toss with dressing to coat evenly. Top with toasted sesame seeds

CRUNCHY SLAW WITH SEARED TUNA AND HONEY-SESAME-GINGER SAUCE

Steps:

• Mix together the red and green cabbage, green onions, cilantro, carrots and bell pepper in a large bowl. Toss to combine.
• Rub the tuna with sunflower oil. Over medium-high heat, heat a large skillet. Add the tuna and cook 3 minutes per side to sear so that it is rare in the center and golden brown on the outside.
• Meanwhile, for the dressing, add the rice wine vinegar, garlic, ginger, toasted sesame oil, soy sauce, sriracha, honey and olive oil to a small bowl. Mix to combine. Drizzle on the salad and toss gently to combine. Plate on a platter.
• Slice the tuna into 1/2-inch slices and top the salad with the tuna. Sprinkle with the cashews, sunflower seeds and Aleppo pepper. Squeeze over a wedge of lime and serve the remaining lime wedges on the side.

SESAME COLESLAW

Steps:

• Combine cabbage, carrots and sliced spinach in large bowl.
• Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
• Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

CRUNCHY COLE SLAW

Steps:

• Mix slaw mix and green onions in a large bowl.
• In a small sauce pane over medium heat, brown the almonds and sesame seeds in butter.
• In another bowl, combine sugar. vegetable oil, red wine vinegar, salt and pepper.
• stir well.
• Just before serving add the sesame seeds, almonds, and crushed ramen noodles to the cole slaw and green onions.
• pour the dressing a little at a time over the slaw. Mix and serve.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

SESAME SLAW

Steps:

• In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.

CRUNCHY RAMEN COLESLAW

Steps:

• Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
• Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

CRUNCHY ASIAN COLESLAW

Steps:

• Mix dressing with Seasoning Packet from 1 soup mix package. Discard remaining seasoning packet or reserve for another use.
• Break Noodles apart; place in large bowl. Add slaw, onions, sunflower kernels and nuts; mix lightly.
• Add dressing mixture; toss to coat. Serve immediately.