Best 5 Ichiban Coleslaw Recipes
Indulge in a symphony of flavors with Ichiban Coleslaw, a tantalizing side dish that adds a refreshing crunch and tangy zest to any meal. This versatile salad features a harmonious blend of crisp cabbage, shredded carrots, and sweet bell peppers, tossed in a creamy, tangy dressing made with mayonnaise, vinegar, and a hint of sweetness. Variations of this classic coleslaw recipe include a tangy Asian-inspired dressing with sesame oil and rice vinegar, a creamy avocado dressing for a luscious twist, and a zesty lemon-herb dressing for a refreshing burst of flavor. Whether you prefer a traditional or an innovative take on coleslaw, these recipes offer a delightful assortment to satisfy every palate.
Let's cook with our recipes!
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
ICHIBAN COLESLAW
Steps:
- Toss together all the salad ingredients. Mix seperately the Dressing ingredients. Put on the dressing just before serving.
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
ASIAN RAMEN COLESLAW
My sister-in-law makes this coleslaw and it usually disappears very quickly because it's so light and tasty. It can be a light meal if by adding some chopped and grilled chicken.
Provided by herby
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
- Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
- Pour dressing over salad mixture.
Tips:
- Choose the right cabbage: For the best coleslaw, use a combination of green and red cabbage. This will give your coleslaw a nice mix of flavors and colors.
- Shred the cabbage thinly: Thinly shredded cabbage will help the dressing to coat it evenly. You can use a food processor or a sharp knife to shred the cabbage.
- Use a flavorful dressing: The dressing is what really makes coleslaw special. Use a dressing that is both sweet and tangy. Mayonnaise-based dressings are a popular choice, but you can also use vinegar-based dressings or even yogurt-based dressings.
- Add some extra crunch: To add some extra crunch to your coleslaw, add some chopped nuts or seeds. Walnuts, almonds, and sunflower seeds are all great options.
- Let the coleslaw chill: After you make the coleslaw, let it chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the cabbage will soften slightly.
Conclusion:
Coleslaw is a delicious and versatile side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, and barbecues. With so many different variations to choose from, there's sure to be a coleslaw recipe that everyone will love. So next time you're looking for a side dish that's both easy to make and delicious, give coleslaw a try. You won't be disappointed!
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