Toastedsesamecoleslaw Recipes

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.

COLD SESAME NOODLES

Steps:

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
• In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

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.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

RESTAURANT-STYLE COLESLAW II

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

EASY COLESLAW

Steps:

• Combine the cabbage, bell pepper, onion and carrot.
• Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
• Drain any excess liquid, toss and serve cold.

SESAME COLESLAW

Steps:

• Stir together first 5 ingredients in a large bowl.
• Add cabbage, bell pepper, and onions, tossing to coat.
• Garnish with sesame seeds, if desired.

SESAME TOASTS

Steps:

• Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.
• Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.
• Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)
• Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.

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.

COLESLAW WITH ASIAN DRESSING

Steps:

• Combine first 3 ingredients in large bowl.
• Add dressing; toss to coat.

TOASTED SESAME COLESLAW

Steps:

• Toss cabbage, onion and carrot well. Whisk dressing ingredients together. Add dressing to cabbage mixture, and toss well. Refrigerate for two hours to allow flavors to blend.
• Just prior to serving, add the sesame seeds and peanuts, toss well.