Best 6 Asian Slaw With Ponzu Dressing Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

ASIAN STYLE SLAW

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 WITH PONZU DRESSING

Steps:

• 1. Slice the snow peas on the diagonal into thin matchstick-sized pieces.
• 2. For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef's knife).
• 3. I cut the cabbage into four wedges. We will only use 1 of the wedges. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner, or use a box grater with large holes or use a sharp knife to shred by hand.
• 4. Now for the fennel, cut the white bulb from the green top. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, a vegetable peeler or a mandoline. Save all the leftover fennel for another recipe.
• 5. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of ponzu to a bowl, then add the sesame oil and seeds. Season with a big pinch of salt and whisk with fork.
• 6. Pour the dressing over the snow peas, carrots, cabbage and fennel.
• 7. Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..

TOFU SALAD WITH SESAME PONZU DRESSING

Steps:

• Gather all the ingredients.
• Put dried wakame seaweed in water to rehydrate for 10 minutes. Once wakame is soft and tender, squeeze water out and set aside.
• In a small bowl, combine 3 Tbsp Ponzu, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and ⅛ tsp Kosher salt.
• Add ½ Tbsp white sesame seeds and ⅛ tsp Yuzu Kosho (optional and more for spicy taste). Whisk all together.
• Stack shiso leaves and cut into julienned strips.
• Cut the tofu into small cubes.
• Cut the lettuce into bite size pieces and place on the serving platter. Top with corn kernels and cherry tomatoes.
• Place the tofu, wakame seaweed, and shiso leaves.
• When ready to serve, drizzle the dressings and put some remaining on the small cup/bowl.

SIMPLE PONZU SALAD DRESSING

Steps:

• Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.

SLAW WITH ASIAN MAYO DRESSING

Steps:

• Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
• When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
• Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.