South Beach Asian Cole Slaw Recipes

EASY ASIAN COLE SLAW

Steps:

• Remove and discard any coarse outer cabbage leaves. Peel off large leaves just until they are difficult to remove. Cut out and discard thick veins and stems. Stack leaves and thinly slice crosswise. Quarter remaining whole cabbage. Cut out and discard core, and thinly slice quarters crosswise.
• Transfer cabbage to a large bowl with red onion, carrot, pepper, green onions, and parsley. Sprinkle with salt and toss.
• Whisk together vinegar, oil, soy sauce, and honey in a small bowl. Drizzle over cabbage mixture and toss. Press mixture down and chill, covered, 1 to 2 hours. Season with more salt, if needed.

ASIAN COLESLAW

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.

SOUTH BEACH ASIAN COLE SLAW

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl with a wire whisk until well blended.
• Add coleslaw mix; toss to coat. Cover.
• Refrigerate several hours or until chilled.
• Top with peanuts just before serving.

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.

TANGY SOUTHWEST COLESLAW

Steps:

• In a large bowl, whisk together the lime juice, cumin, cayenne pepper, sweetener, salt, and pepper until well combined and sweetener is completely dissolved. Add green and red cabbages, green onions, and carrots, and toss to coat. Refrigerate for 30 minutes before serving to allow flavors to develop. Serve chilled.

ASIAN COLESLAW

Steps:

• Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
• Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
• Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
• Lay down a base of snow pea tendrils and top with the tossed cabbage mix.