Best 20 Asian Slaw Recipes

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Calling all slaw lovers! This Asian slaw recipe is a refreshing, crunchy, and flavorful take on the classic coleslaw. It features a delicious blend of shredded cabbage, carrots, red onions, snap peas, and edamame, tossed in a light and tangy dressing made with rice vinegar, soy sauce, sesame oil, ginger, and garlic. But that's not all, this article also offers a collection of other mouthwatering slaw recipes:

- Spicy Slaw: For those who enjoy a kick of heat, the spicy slaw adds a generous amount of red pepper flakes to the dressing, creating a zesty and piquant variation.


- Creamy Asian Slaw: If you prefer a creamier texture, this recipe incorporates creamy mayonnaise and tangy Greek yogurt into the dressing, resulting in a rich and satisfying slaw.


- Peanut Slaw: This unique slaw introduces peanut butter and crunchy peanuts to the dressing, adding a nutty and savory dimension to the dish.


- Thai Slaw: Inspired by Thai cuisine, this slaw boasts a vibrant and aromatic dressing made with fish sauce, lime juice, lemongrass, and red chili peppers, giving it a distinctly Southeast Asian flavor profile.


- Ramen Slaw: This innovative slaw combines shredded ramen noodles with the classic slaw ingredients, creating a crunchy and texturally exciting dish. The dressing is a simple blend of rice vinegar, soy sauce, and sesame oil, allowing the flavors of the ramen to shine through.


Whether you're looking for a refreshing side dish or a light and healthy meal, these Asian slaw recipes offer a diverse range of flavors and textures to suit every palate. Grab your favorite slaw recipe and let the crunchy goodness take over your taste buds!

Let's cook with our recipes!

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.

ASIAN SLAW



Asian Slaw image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

Steps:

  • In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

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

ASIAN-STYLE COLE SLAW



Asian-Style Cole Slaw image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     Summer     Cabbage     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 1/2 cups thinly sliced cabbage
1/2 head radicchio, thinly sliced
1 large carrot, peeled, cut into matchstick-size strips
3 ounces snow peas, stringed, thinly sliced lengthwise
4 teaspoons seasoned rice vinegar
1 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 tablespoon oriental sesame oil
2 teaspoons soy sauce

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.

ADDICTIVE ASIAN BEEF SLAW



Addictive Asian Beef Slaw image

This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.

Provided by Stasty Cook

Categories     Salad     Coleslaw Recipes     No Mayo

Time 31m

Yield 4

Number Of Ingredients 14

1 tablespoon canola oil
4 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger
1 pound ground beef
½ head white cabbage, shredded
½ head red cabbage, shredded
2 large carrots, peeled and cut into thin strips
1 red bell pepper, cut into very thin strips
½ cup reduced-sodium soy sauce
2 tablespoons sesame oil
1 dash hot sauce, or to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste
1 lime wedge

Steps:

  • Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  • Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
  • Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 28.5 g, Fiber 9.4 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1254 mg, Sugar 13 g

ASIAN CHICKEN COLE SLAW



Asian Chicken Cole Slaw image

A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.

Provided by Ingy1171

Categories     Chicken Breast

Time 25m

Yield 6 - 1 1/2 cup servings

Number Of Ingredients 16

2 1/2 cups shredded cooked chicken breasts (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap pea
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10 ounce) package shredded cabbage or 1 (10 ounce) package any finely cut up cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

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.

Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20

SEARED AHI TUNA WITH ASIAN SLAW



Seared Ahi Tuna with Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup green beans, trimmed and thinly sliced lengthwise
1/2 cup thinly sliced red bell pepper
1/4 cup chopped pickled ginger
1/4 cup coarsely chopped fresh cilantro leaves
1/2 cup canola oil
6 square wonton sheets, cut into 1/8-inch wide strips
2 tablespoons ginger, chopped
2 tablespoons green onion, chopped
2 cloves garlic, minced
1 tablespoon freshly chopped cilantro leaves
1 pound sashimi-grade ahi tuna
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup sesame seeds

Steps:

  • In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate.
  • In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside.
  • For the dressing:
  • In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro.
  • For the Tuna:
  • Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess.
  • Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare.
  • Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips.

ASIAN FISH TACOS WITH SESAME-GINGER SLAW



Asian Fish Tacos with Sesame-Ginger Slaw image

I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch.

Provided by Beth Borchers

Categories     Main Dish Recipes     Taco Recipes

Time 51m

Yield 4

Number Of Ingredients 23

2 cups thinly sliced green cabbage
½ cup thinly sliced red bell pepper
⅓ cup sliced green onions (1/4-inch pieces)
1 tablespoon sesame seeds
¼ jalapeno pepper, thinly sliced
1 teaspoon dried garlic flakes
½ teaspoon salt
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon toasted sesame oil
1 teaspoon stone-ground mustard
1 teaspoon grated fresh ginger
½ teaspoon dried garlic flakes
¼ teaspoon salt
⅛ teaspoon wasabi powder
3 tablespoons coconut oil
1 tablespoon olive oil, or as needed
⅓ cup whole wheat flour
¼ teaspoon salt
1 (12 ounce) cod, cut into 1-inch chunks
4 (6 inch) flour tortillas
½ lime, or to taste
¼ cup roasted cashews

Steps:

  • Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
  • Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
  • Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
  • Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
  • Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 43.3 g, Cholesterol 36.4 mg, Fat 25 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 878 mg, Sugar 16.1 g

ASIAN BROCCOLI SLAW



Asian Broccoli Slaw image

Delicious, tangy side dish. Allow to sit in the fridge overnight.

Provided by Faith

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 8

Number Of Ingredients 12

2 (3 ounce) packages any flavor ramen noodles
½ cup sunflower seeds
1 (16 ounce) package broccoli coleslaw mix
½ cup chopped fresh pineapple
½ cup chopped fresh cilantro
2 green onions (white and green parts), chopped, or more to taste
½ cup white sugar
½ cup cider vinegar
½ cup olive oil
½ teaspoon sesame oil
2 pinches cayenne pepper, or to taste
½ teaspoon freshly ground black pepper

Steps:

  • Crush the ramen noodles and set the seasoning packets aside.
  • Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
  • Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
  • Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 33 g, Fat 21.9 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 445.9 mg, Sugar 16.5 g

CRUNCHY ASIAN RAMEN COLE SLAW



Crunchy Asian Ramen Cole Slaw image

I recieved this recipe from my future sister-inlaw, Amy. She got the recipe from her aunt Diana. My family loves this slaw. I chilled my slaw sauce before using while preparing the other ingredients. When I made this I used white vinegar (I do not recommend Apple Cider Vinegar). I recommend using good quality Ramen noodles no off brands. I also use Sunkist Almond Accents roasted garlic caesar flavored sliced almonds. I also allowed my browned noodles, almonds and seeds to cool before mixing into the shredded slaw. Diana says "Do not pour sauce onto slaw mix until ready to serve or the noodles will become soggy".

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 head cabbage
1/2 cup butter
1/2 cup slivered almonds
1/4 cup white sesame seeds
6 ounces ramen noodles
1 cup canola oil
1/2 cup vinegar
3 tablespoons soy sauce
1/2 cup Splenda sugar substitute or 1/2 cup sugar

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.

Nutrition Facts : Calories 1048.2, Fat 96.2, SaturatedFat 22.9, Cholesterol 61, Sodium 1433, Carbohydrate 39.8, Fiber 5.4, Sugar 5, Protein 11.7

ASIAN CABBAGE SLAW



Asian Cabbage Slaw image

This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon vegetable oil
2 teaspoons sugar
Salt
1/2 small head shredded Savoy or green cabbage
1 cup fresh cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced

Steps:

  • In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.

Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW



Slow Cooker Asian Chicken Tacos with Broccoli Slaw image

A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!

Provided by A K

Categories     Main Dish Recipes     Taco Recipes

Time 4h20m

Yield 4

Number Of Ingredients 27

1 teaspoon extra-virgin olive oil
¼ cup packed light brown sugar
4 tablespoons low-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon onion powder
2 teaspoons sesame oil
1 pinch red pepper flakes, or to taste
18 ounces boneless skinless chicken breast, sliced
1 tablespoon minced garlic
½ teaspoon sea salt
¼ tablespoon chopped fresh ginger
2 teaspoons reduced-sodium soy sauce
1 ½ teaspoons extra-virgin olive oil
1 teaspoon rice vinegar
1 teaspoon cider vinegar
1 teaspoon honey
½ lime, zested
1 ⅛ cups broccoli coleslaw mix
¼ cup chopped fresh cilantro
1 green onion, chopped
⅛ cup sour cream
⅛ cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
4 each low-carb flour tortillas (such as Mission® Carb Balance®)

Steps:

  • Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
  • Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
  • Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
  • Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
  • Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
  • Cook in the preheated oven until warm, 3 to 5 minutes.
  • Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g

CRUNCHY ASIAN COLE SLAW



Crunchy Asian Cole Slaw image

This is a family favorite we learned from my MIL at a family gathering last year. EVERYONE loves it--and it is super-easy to make. If you're on a budget, leave out the sunflower seeds and almonds, and substitute canola oil for the olive oil, and it's still great!

Provided by jillybean1961

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package coleslaw mix
3/4 cup sunflower seeds
1/2 cup slivered almonds
3 green onions, chopped
1 (73 g) package beef-flavor ramen noodles, crushed
1/2 cup olive oil
1/2 cup sugar
1/4 cup cider vinegar
2 tablespoons soy sauce

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.

SAUTEED ASIAN BROCCOLI SLAW



Sauteed Asian Broccoli Slaw image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon raw sesame seeds
2 teaspoons sesame oil
1 bag broccoli slaw mix
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Place sesame seeds in a large dry skillet and set pan over medium-high heat. Cook 2 minutes, until golden brown, shaking the pan frequently. Add sesame oil and slaw mix to the sesame seeds and cook for 2 minutes. Add soy sauce and lime juice and cook 2 minutes, until vegetables soften. Season, to taste, with salt and black pepper. Serve immediately.

DAD'S ASIAN SLAW



Dad's Asian Slaw image

This is the perfect side for anything from a casual backyard BBQ to a formal holiday meal. You'll never want to eat regular cole slaw again.

Provided by Tray_H

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing (such as Newman's Own®)
½ cup white sugar
1 (16 ounce) package coleslaw mix

Steps:

  • Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
  • Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 41 g, Cholesterol 4.5 mg, Fat 13.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 712 mg, Sugar 22.7 g

ASIAN CARROT SLAW



Asian Carrot Slaw image

A vegetable peeler shaves carrots into crisp ribbons, ideal for this elegant salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

3/4 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame seeds, toasted if desired
1/2 teaspoon lime zest, plus 1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 83 g, Fat 5 g, Fiber 2 g, Protein 2 g

ASIAN COLE SLAW



Asian Cole Slaw image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 14

1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and freshly ground black pepper
3 green onions, thinly sliced
1/2 head red cabbage, shredded
1/2 jalapeno chile, seeded, deveined, finely chopped
1/2 green bell pepper, julienned
Salt and freshly ground black pepper
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons roasted peanuts, roughly chopped

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



Easy Asian Cole Slaw image

This Asian-inspired recipe is made with easy-to-find ingredients for a delicious side dish.

Provided by ChefBillT

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 8

Number Of Ingredients 11

1 (2 pound) Savoy cabbage
½ small red onion, thinly sliced
1 carrot, grated
1 red bell pepper, cut into thin strips
4 green onions, thinly sliced
¼ cup chopped fresh parsley
¼ teaspoon salt, or to taste
¼ cup cider vinegar
¼ cup extra-virgin olive oil
¼ cup low-sodium soy sauce
2 tablespoons honey

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.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 4.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 376.1 mg, Sugar 8.2 g

ASIAN APPLE GINGER SLAW



Asian Apple Ginger Slaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
2 tablespoons peeled, finely minced fresh ginger root (about 1-ounce, a 1 to 1 1/2-inch piece)
1 clove garlic, gently crushed with the blade of a knife and quartered
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup mayonnaise
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
1 head cabbage, core removed and sliced chiffonnade or shredded
1 medium red onion, finely sliced
2 ripe tomatoes, cut into wedges, or 1 pint grape tomatoes, halved

Steps:

  • Turn on the blender and while it's running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper,
  • Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.

SESAME CRUSTED TUNA WITH ASIAN SLAW



Sesame Crusted Tuna with Asian Slaw image

This is a healthy light dinner perfect for a hot summer night. Even better, it can be on the table in 20 minutes! -Jackie Campbell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (10 ounces) shredded red cabbage (about 4 cups)
1 medium pear, peeled and julienned
1 medium Granny Smith apple, julienned
1 small sweet red pepper, julienned
1/2 cup julienned carrot
2 tablespoons chopped sweet onion
1 cup sesame ginger salad dressing, divided
1/4 teaspoon salt
1/2 cup sesame seeds
4 tuna steaks (6 ounces each)

Steps:

  • Place first six ingredients in a large bowl. Toss with 1/4 cup dressing and salt., Place remaining dressing and sesame seeds in separate shallow bowls. Dip tuna in dressing, then in sesame seeds to coat both sides., In a large skillet, cook tuna over medium-high heat until medium-rare to slightly pink in center, 2-3 minutes per side. Serve with slaw.

Nutrition Facts : Calories 534 calories, Fat 24g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 707mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 7g fiber), Protein 46g protein.

Tips:

  • Select the freshest vegetables: Crisp and flavorful vegetables are essential for a refreshing Asian slaw. Look for veggies that are brightly colored and free of blemishes.
  • Use a sharp knife or mandoline: Thinly slicing the vegetables will help them absorb the dressing better and make the slaw easier to eat.
  • Don't overcrowd the pan when stir-frying: If you overcrowd the pan, the vegetables will steam instead of stir-fry, resulting in a soggy slaw.
  • Use a flavorful dressing: The dressing is what brings the slaw together, so make sure it's flavorful and well-balanced. A good dressing should have a balance of sweet, sour, salty, and umami flavors.
  • Chill the slaw before serving: Chilling the slaw for at least 30 minutes before serving will allow the flavors to meld and develop.

Conclusion:

Asian slaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, Asian slaw is sure to be a hit at your next gathering.

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