Best 16 Asian Cole Slaw Recipes

ASIAN-STYLE COLE SLAW

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

ASIAN CHICKEN COLE SLAW

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.

CRUNCHY ASIAN RAMEN COLE SLAW

Steps:

• Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
• Melt 1 stick of butter.
• While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
• Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
• Shred 1/2 of the head of cabbage and set aside.
• When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.

CRUNCHY ASIAN COLE SLAW

Steps:

• Mix first 5 ingredients.
• Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
• Mix dressing with salad.
• Chill and serve.

ASIAN COLE SLAW

Steps:

• For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
• For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

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 COLE SLAW WITH SNOW PEAS

Steps:

• Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy.
• Set dressing aside and clean bown.
• Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage.
• Mix all vegetables with peas and toss with dressing.

ASIAN SALAD / COLE SLAW / CHINESE COLE SLAW - LIGHT

Steps:

• Prepare Salad.
• 1) slice cabbage into small bite size pieces.
• 2) Add garlic, ginger, green onions, and carrots. Toss to combine.
• Note: If you are making ahead of time, place this salad mixture in a ziploc bag or covered storage bowl. It will keep in the refrigerator for about 4 days or longer depending on how you store it.
• Prepare Crunchies.
• 1) Break the ramen noodles into pieces, but not too small that you loose the look of the noodle. Spread flat on a cookie sheet or jelly roll pan.
• 2) Sprinkle over the top - Sunflower & Sesame seeds and slice almonds. Mist with Olive Oil mister to lightly coat.
• 3) Place pan under the broiler until lightly toasted. Stir gently if needed. This will happen pretty fast, so don't let them burn. Once brown remove from oven to cool.
• Note: If preparing ahead of time, once cooled place crunchies in a ziploc bag.
• Prepare Sauce.
• 1) Place all ingredients for the sauce in a small saucepan and bring to a boil. Stir until the sugar dissolves and the sauce thickens to a syrup like consistency. Keep stirring so it doesn't burn.
• Note: If preparing ahead of time you have two options. One is the make the sauce and refrigerate it in a container. Just prior to serving you can reheat the sauce in the micowave or allow it to come to room temp to toss it. OR you can just make the sauce the day of.
• Another option if you have a small family. Keep all 3 parts separate and toss just prior to serving. The salad and crunchies will keep for several days. I will slightly heat the sauce in the microwave so that it's not so thick and will toss easily. I'll just toss a bowl or two at a time and the rest will keep.

SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW

Steps:

• Position a rack closest to the broiler and preheat to high.
• Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
• Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
• Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.

ASIAN COLE SLAW WITH SEARED SCALLOPS

Steps:

• Place pea pods in heavy small skillet. Add enough water to cover pea pods. Boil 30 seconds. Drain. Rinse under cold water to cool. Drain and pat dry.
• Combine cabbage, bean sprouts, bell pepper, cucumber, green onion, cilantro and pea pods in medium bowl. Add dressing and toss well. (Can be prepared 2 hours ahead. Refrigerate.)
• Divide cole slaw between plates, mounding slightly in center. Combine scallops and soy sauce in small bowl. Heat oil in heavy medium skillet over high heat until almost smoking. Add scallops to skillet and cook 30 seconds. Turn scallops and continue cooking until scallops are golden brown on top and bottom and just cooked through, about 20 seconds longer. Divide scallops between plates, arranging decoratively around coleslaw.

ASIAN COLE SLAW SALAD

Steps:

• Crush ramen noodles inside the bag. Saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown. Set aside to cool.
• Mix sunflower seeds, slaw, and red onion.
• Add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad.
• Mix well and serve.

ASIAN COLE SLAW

Steps:

• Remove flavor packets from soup mix, and set aside; crush noodles.
• Place noodles in bottom of a large bowl.
• Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.
• Whisk together contents of flavor packets, sugar, oil, and vinegar and pour over slaw.
• Cover and chill 24 hours.
• Toss before serving.

PEANUTY ASIAN COLE SLAW

Steps:

• In medium bowl - whisk together all dressing ingredients.
• Let sit at least a 1/2 hour.
• Add slaw ingredients, one by one, mixing together to dressing before adding in the next one.
• Toss sesame seeds.
• Great as a side, or can be added with grilled chicken & a whole wheat wrap for a filling lunch! I also love with sliced cucumber too! The raisins are great for sweetness, rather than using pure sugar!

ASIAN COLE SLAW SALAD

Steps:

• 1. Place all ingredients (except noodles) in large bowl.
• 2. Place dressing ingredients in cruet or jar and shake well.
• 3. Just before serving, add the ramen noodles and dressing. Toss well.
• 4. Note: I double or triple the recipe for a large party.

QUICK ASIAN COLE SLAW

Steps:

• Toss all ingredients together. Add 1/4 cup honey mustard salad dressing or enough to coat and combine salad. Cover and chill for about 2 hours. Toss again before serving.

ASIAN COLE SLAW SALAD

Steps:

• This salad needs to be put together at the last minute to make sure that everything is crunchy. Toss the salad ingredients first and then toss with the dressing. Serve immediately.