ASIAN STYLE SLAW
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
- Ingredients
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.
ASIAN COLESLAW
A great twist on cabbage salad. The peanut butter in the dressing is the secret.
Provided by RRITCHESKE
Categories SaladVegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 14
- Ingredients
6 tablespoons rice wine vinegar |
6 tablespoons vegetable oil |
5 tablespoons creamy peanut butter |
3 tablespoons soy sauce |
3 tablespoons brown sugar |
2 tablespoons minced fresh ginger root |
1 ½ tablespoons minced garlic |
5 cups thinly sliced green cabbage |
2 cups thinly sliced red cabbage |
2 cups shredded napa cabbage |
2 red bell peppers, thinly sliced |
2 carrots, julienned |
6 green onions, chopped |
½ cup chopped fresh cilantro |
Steps:
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g
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