Best 20 Sesame Slaw Recipes

ASIAN FISH TACOS WITH SESAME-GINGER SLAW

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.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

SESAME ALMOND SLAW

Steps:

• Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW

Steps:

• For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

SWEET SESAME SLAW

Steps:

• Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

SESAME SLAW

Steps:

• In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.

SESAME CRUSTED TUNA WITH ASIAN SLAW

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.

CHICKEN SLIDERS WITH SESAME SLAW

Steps:

• Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°., Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.

SESAME CHICKEN SLAW SALAD

Steps:

• Divide all ingredients except salad dressing among six bowls. Serve with dressing.

MISO-SESAME SLAW

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!

Steps:

• In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
• Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
• Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
• To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
• Makes 6 servings.
• Sriracha Lime Mayo:.
• In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
• Rainbow Sesame Slaw:
• In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

SESAME SALMON WITH ORANGE SLAW RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
• Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
• In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
• Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
• Transfer the fillets to a greased rimmed baking sheet.
• Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
• Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
• Enjoy!

SESAME CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbage, carrots, pepper and onions. In a small bowl, whisk the vinegar, oil, lime juice, soy sauce and honey. Pour over vegetables and toss to coat., Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with sesame seeds.

SIMPLE SESAME SLAW

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, toss all coleslaw ingredients with dressing.

SESAME SEARED TUNA WITH VEGETABLE SLAW

Steps:

• For slaw and dressing:
• Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
• For tuna:
• Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.

SOY GINGER SALMON WITH NAPA SESAME SLAW

Steps:

• Mix 2 tablespoons vegetable oil, tamari, lime peel and juice, hot pepper sauce and ginger. Add salmon and marinate (turning occasionally) for 30 minutes.
• In bowl whisk vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add cabbage and toss to coat. Add chives and sesame seeds. Season to taste with salt and pepper.
• Grill salmon on medium high heat for 4 minutes per side for fully cooked salmon or 3 minutes per side for medium rare salmon.
• Serve salmon on top of the slaw.

SESAME CHICKEN SKEWERS WITH VEGETABLE SLAW

Steps:

• For dressing:
• Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
• For slaw and skewers:
• Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
• Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
• Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
• Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• 1. Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 T of the oil and season with s & p. Roast until opaque and medium throughout, about 10 minutes.
• 2. Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, Miracle Whip, garlic and remaining 2 T oil; season with S & P. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• 3. To the large bowl, add bean sprouts, cabbage, carrots, and chickpeas, and season with S & P. Mix well.
• 4. Spoon reserved vinaigrette over the salmon and serve with the slaw.

ASIAN SLAW WITH ALMONDS AND SESAME DRESSING

Steps:

• 1) Turn oven on to 250 degrees F 2) Crumble the ramen noodles roughly and sprinkle the soy sauce to coat the crumbled noodles 3) Bake in a 250 deg oven in a tray for 20 minutes 4) Meanwhile chop green onions into little rings 5) Shred red cabbage into long thin slaw like pieces 6) Chop cilantro 6) Whisk together all dressing ingredients 7) Roast slivered almonds on a pan until light and golden 8) Transfer cabbage, green onions, cilantro, almonds to a bowl and pour dressing on top and mix gently. 9) Scatter crispy noodles atop salad and toss again and serve before noodles get too soggy (within 5-10 minutes)

GRILLED SLAW WITH GINGER AND SESAME

Steps:

• Light your grill, building a hot fire and set it up for direct grilling. Brush or scrape the grill grate clean and grease it with a tightly folded paper towel dipped in canola oil.
• Meanwhile, cut the cabbage lengthwise into quarters through the core. Cut the pear in half lengthwise and scoop out the seeds. Lightly brush the cabbage, pear and scallions all over with 2 to 3 tablespoons sesame oil and season with salt and pepper.
• Grill the cabbage until darkly charred on all sides, 2 to 3 minutes per side. Char just the outside; the inside should remain cool, firm and crisp. Transfer to a sheet pan to cool.
• Grill the cut sides of the pear until grill-marked, 2 to 3 minutes per side. Grill the scallions, bell pepper and jalapeños until grill-marked, turning halfway through, about 4 minutes. Transfer to the sheet pan. Let the vegetables cool to room temperature.
• Make the dressing: In a large bowl, mash together the sugar, ginger and garlic with 1/2 teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the remaining 3 tablespoons sesame oil, plus the sesame seeds and chile paste, if using.
• Cut away and discard the core of each cabbage quarter, then thinly slice the charred cooled napa cabbage crosswise, and add it to the dressing. Julienne the pear, bell pepper and jalapeño and add them to the slaw, discarding the bell pepper and jalapeño seeds. Thinly slice the scallions crosswise, discarding the root ends, and add them as well.
• Taste the slaw for seasoning, adding more vinegar, sugar and salt to taste. Refrigerate until serving and serve within a couple hours of mixing.