ASIAN COLESLAW (DAIRY FREE)
Make and share this Asian Coleslaw (Dairy Free) recipe from Food.com.
Recipe From food.com
Provided by InnerHarmonyNutriti
Time 20m
Yield 6 serving(s)
Steps:
- In a large bowl, place cabbage, carrots, red onion and green onions.
- In a small bowl, combine the remaining ingredients to make a dressing and mix well.
- Pour the dressing on the vegetables and mix well.
- Refrigerate for a couple of hours or longer.
- Infuse love and serve!
Number Of Ingredients: 12
Ingredients:
- 5 cups cabbage, shredded
- 2 carrots, shredded
- 1/2 red onion, thinly sliced
- 3 green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1 tablespoon rice vinegar (I used brown rice vinegar)
- 2 teaspoons maple syrup
- 1 teaspoon hot chili sauce
- 2 tablespoons sesame oil
- 2 tablespoons white sesame seeds, toasted
SOUTHWESTERN COLESLAW (NO DAIRY)
From a local publication via The Kansas City Star and slightly rearranged by me. For convenience, use a package of shredded coleslaw mix but be sure it's fresh and good quality. To make this a main dish, add cubed and grilled chicken or turkey, hard boiled egg, tempeh, etc.
Recipe From food.com
Provided by COOKGIRl
Time 20m
Yield 8 serving(s)
Steps:
- Combine white and red cabbage and the carrots (or coleslaw mix), black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
- Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
- Serve immediately or cover and refrigerate for a few hours until chilled.
- When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
- Optional: If desired, scatter pepitas on top [just] before serving.
- Yield 8 (1 cup) servings.
Number Of Ingredients: 15
Ingredients:
- 1 head white cabbage, cored and shredded
- 1 cup red cabbage, shredded
- 2 small carrots, shredded
- 1 cup cooked black beans (if using canned beans rinse well and drain)
- 1/4 cup chopped fresh cilantro (*fresh* only!)
- 1 medium tomatoes, seeded and diced
- 1/2 medium red onion, diced small
- 1 jalapeno, seeded and minced (for less heat use a milder variety of chili or green bell pepper)
- 1/2 cup fresh lime juice
- 2 tablespoons unseasoned rice vinegar (I used brown rice vinegar)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin (I used 1/2 teaspoon toasted cumin seeds, lightly crushed)
- 1 small pinch dried chipotle powder (optional and my addition)
- 1 avocado (pitted, peeled and sliced or diced)
- 3 tablespoons pepitas, toasted (optional)
ASIAN STYLE SLAW
I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.
Recipe From foodnetwork.com
Provided by Dave Lieberman
Time 10m
Yield 12 servings
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.
Number Of Ingredients: 13
Ingredients:
- 1 bunch (6 large) scallions, trimmed and thinly sliced
- 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
- 1 small red onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, optional
- 1 teaspoon salt
- 20 grinds black pepper
ASIAN COLESLAW
Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota
Recipe From tasteofhome.com
Provided by Taste of Home
Time 15m
Yield 6 servings.
Steps:
- In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Number Of Ingredients: 9
Ingredients:
- 5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
- 3 medium carrots, shredded
- 2 green onions, thinly sliced
- 1/4 cup minced fresh cilantro
- 1/3 cup white wine vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
ASIAN-STYLE COLE SLAW
Recipe From epicurious.com
Yield Serves 4
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.
![Asian-Style Cole Slaw image]()
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
WARM ASIAN-STYLE SLAW
Recipe From epicurious.com
Yield Makes 4 servings
Steps:
- Make dressing:
- Whisk together dressing ingredients.
- Make slaw:
- Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
![Warm Asian-Style Slaw image]()
Number Of Ingredients: 13
Ingredients:
- For dressing
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 2 teaspoons Asian sesame oil
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons Asian chile paste
- 1/4 cup creamy peanut butter
- 1 teaspoon sugar
- For slaw
- 1 tablespoon vegetable oil
- 2 medium carrots, cut into julienne strips
- 1/2 small head cabbage, cut into 1/4-inch-thick slices
- 1/2 large cucumber, seeded and cut into julienne strips
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