Savory Burmese Slaw Recipes
WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
SAVORY BURMESE SLAW
Fermented tea leaves are one of Myanmar's favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
Provided by Sam Sifton
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine cabbage and shallots and mix well to combine.
- In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.
- Add dressing to slaw, and mix to combine.
- Add mint leaves to slaw, mix lightly and serve.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SAVORY COLE SLAW
Big fans of cole slaw in our house. We're particular in our choices, no vinegar type cole slaw, creamy is the best! Make this and let it chill for at least an hour for the best flavor.
Provided by RoncoNorma
Categories Vegetable
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cole slaw mix and chopped scallions in a big bowl.
- Mix rest of ingredients in measuring cup or small bowl. Pour over cole slaw and scallions and toss well. It may look like it's not enough, but it will be.
- Transfer to a serving bowl and cover with plastic wrap. Chill for at least an hour to allow flavors to meld.
SAVORY COLESLAW
Make and share this Savory Coleslaw recipe from Food.com.
Provided by Lorrie in Montreal
Categories Savory
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add all the cut vegetables to a large bowl.
- Whisk the dressing ingredients together, pour over the coleslaw and mix well.
- Chill for about an hour before serving.
SAVOY CABBAGE AND LEMON SLAW
Categories Salad Dairy Vegetable Side Vegetarian Quick & Easy Mayonnaise Lemon Basil Summer Healthy Cabbage Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 8
Steps:
- Combine cabbage and basil in large bowl.
- Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)
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