Best 9 Asian Salad Cole Slaw Chinese Cole Slaw Light Recipes

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.

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.

ASIAN COLESLAW LIGHT

Steps:

• Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
• Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

CHINESE COLESLAW

Steps:

• Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

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-STYLE CHICKEN SLAW

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.

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 COLESLAW

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.