Best 7 Asian Style Slaw Recipes

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.

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-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-STYLE PORK TENDERLOIN WITH SLAW

Steps:

• In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW

Steps:

• Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
• Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
• Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
• Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
• Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
• Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
• Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
• Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW

Steps:

• Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
• Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
• Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

ASIAN STYLE VEGETABLE SLAW

Steps:

• prepare all vegetables and herbs.
• mix well in large bowl.
• prepare dressing with remaining ingredients.
• pour dressing over vegetables, mix well.
• serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
• A nice accompaniment to grilled chicken.