Warm Asian Style Slaw Recipes

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ASIAN SLAW



Asian Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced bok choy
1/2 cup bean sprouts
1/2 cup julienned snap peas
1/2 cup julienned green onions
15 wonton skins, fried
Peanuts, for garnish

Steps:

  • In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
  • Mix all vegetables in a bowl and toss with dressing.
  • Garnish with crushed wontons and peanuts.

ASIAN STYLE SLAW



Asian Style Slaw image

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.

Provided by Dave Lieberman

Categories     side-dish

Time 10m

Yield 12 servings

Number Of Ingredients 13

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

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.

WARM ASIAN-STYLE SLAW



Warm Asian-Style Slaw image

Categories     Salad     Ginger     Vegetable     Side     Sauté     Vegetarian     Carrot     Spring     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

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

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 CABBAGE SLAW



Warm Cabbage Slaw image

For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 9

16 cups thinly sliced cabbage (about 3 pounds)
2 garlic cloves, minced
1/4 cup olive oil
1/2 cup sliced green onions
2 tablespoons cornstarch
1/3 cup water
4 teaspoons soy sauce
1 teaspoon salt
1/4 cup slivered almonds, toasted

Steps:

  • In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

ASIAN WINTER SLAW



Asian Winter Slaw image

Provided by Bon Appétit Test Kitchen

Time 15m

Yield Makes 8 servings

Number Of Ingredients 7

3 tablespoons unseasoned rice vinegar
2 tablespoons white miso
1 tablespoon minced peeled fresh ginger
1/4 cup vegetable oil
1 16-ounce bag broccoli slaw
3 large green onions, thinly sliced
1/2 cup chopped fresh cilantro

Steps:

  • Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, green onions, and cilantro in large bowl. toss with dressing.

EASY ASIAN-STYLE CHICKEN SLAW



Easy Asian-Style Chicken Slaw image

From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (3 ounces) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 package (16 ounces) coleslaw mix
6 green onions, finely chopped
1 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

5-INGREDIENT ASIAN SLAW



5-Ingredient Asian Slaw image

Teriyaki sauce and citrus vinaigrette make a speedy dressing for crunchy, colorful cabbage, bell pepper and cucumber.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

4 cups finely sliced Chinese (Napa) cabbage
1/2 medium red bell pepper, sliced into thin slices
1/2 medium cucumber, seeded, sliced into thin slices
1/4 cup citrus vinaigrette dressing
2 tablespoons low-sodium teriyaki sauce

Steps:

  • In large bowl, mix cabbage, bell pepper and cucumber.
  • In small bowl, mix dressing and teriyaki sauce. Pour over cabbage mixture; toss to coat. Refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW



Meatballs in a Sweet 'n Spicy Asian Sauce With Warm Asian Slaw image

This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce. I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!

Provided by Everything Tasty Ki

Categories     Asian

Time 1h

Yield 25-30 meatballs

Number Of Ingredients 16

1 lb meatloaf, blend (pork, veal, beef)
1 onion, finely chopped
1 cup fresh breadcrumb (soft)
1 egg, beaten to blend
2 tablespoons grated parmesan cheese
1 tablespoon finely chopped fresh parsley
salt and pepper
1/4 cup thai chili pepper sauce (or more if you like hotter)
1/2 cup teriyaki sauce
1 tablespoon toasted sesame seeds (optional)
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
2 -3 cups broccoli, slaw
2 tablespoons butter
2 -3 tablespoons sweet n spicy asian dipping sauce

Steps:

  • Preheat the oven to 350 degrees.
  • 1. Spray a 9x13" glass baking dish.
  • 2. Mix together all meatball ingredients.
  • 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
  • 4. Bake for 30 minutes, until cooked through.
  • Asian Dipping Sauce:.
  • 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
  • 2. Turn off heat and continue to stir and remove from heat.
  • 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
  • 4. Sprinkle a few sesame seeds on top if you desire.
  • 5. This sauce will keep in your refrigerator for a couple weeks.
  • Warm Asian Slaw:.
  • 1. Saute the broccoli slaw with the butter for about 1 minute.
  • 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
  • Serve the meatballs tossed in the sauce over the warm slaw.

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