Tangy Ginger Almond Asian Slaw Recipes

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TANGY GINGER SLAW



Tangy Ginger Slaw image

Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 cups.

Number Of Ingredients 13

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Steps:

  • In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN SLAW WITH GINGER PEANUT DRESSING



Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories     Salads

Yield 6 as a side dish

Number Of Ingredients 17

¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
  • Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
  • Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

TANGY GINGER-ALMOND ASIAN SLAW



Tangy Ginger-Almond Asian Slaw image

This Tangy Ginger-Almond Asian Slaw is so easy -- the dressing takes only 5 minutes to prep and whizz up in a food processor. It's a perfect blend of tart, sweet, salty and savory. Sriracha sauce gives a kick of heat, and sesame oil and mirin add to the complex flavors.

Provided by Beth

Categories     Side Dish

Number Of Ingredients 17

1/4 cup Mirin
1/4 cup avocado oil
1/4 cup Rice Vinegar
1 tablespoon Tamari (or Braggs or Coconut Aminos)
1 tablespoon Sesame Oil (dark or roasted Asian type)
1 tablespoon almond butter (smooth)
1/2 teaspoon Redmond sea salt
1 teaspoon Sriracha Sauce
1 tablespoon Fresh ginger (grated)
1 large or 2 small garlic cloves (peeled and pressed)
¼ head red cabbage (shredded (preferably organic))
1 small head green cabbage or Napa cabbage or a mixture (shredded (preferably organic))
1 carrot (julienned or grated)
1 red bell pepper (julienned (preferably organic))
4-5 leaves of romaine (shredded (optional if the salad needs to be made ahead of time) (preferably organic))
3-4 green onions (green parts, thinly sliced (optional))
1 tablespoon sesame seeds (for garnish)

Steps:

  • Whisk all ingredients for the dressing in bowl.
  • Transfer to a container for serving and storing.
  • Place all the julienned vegetables into a salad bowl and mix gently.
  • Drizzle the Ginger-Almond Dressing over the shredded vegetables.
  • Garnish with sesame seeds and extra green onions.

SESAME ALMOND SLAW



Sesame Almond Slaw image

Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 14

1 package (3 ounces) ramen noodles
3/4 cup shredded cabbage
3/4 cup shredded romaine
2 tablespoons sliced green onion
2 teaspoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted
1 tablespoon rice vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons canola oil
1 teaspoon water
1/2 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
Dash salt
Dash pepper

Steps:

  • Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 10g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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