Best 6 Spicy Asian Slaw Recipes

SPICY ASIAN SLAW

Steps:

• Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
• Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
• Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW

Steps:

• For the spicy lemongrass mayo:.
• Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
• For the Asian chicken burger:.
• Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
• Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
• For the slaw:.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
• For assembling:.
• Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW

Steps:

• Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together all meatball ingredients.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
• 4. Bake for 30 minutes, until cooked through.
• Asian Dipping Sauce:.
• 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
• 2. Turn off heat and continue to stir and remove from heat.
• 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
• 4. Sprinkle a few sesame seeds on top if you desire.
• 5. This sauce will keep in your refrigerator for a couple weeks.
• Warm Asian Slaw:.
• 1. Saute the broccoli slaw with the butter for about 1 minute.
• 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
• Serve the meatballs tossed in the sauce over the warm slaw.

PEPPER CRUSTED AHI TUNA WITH SWEET AND SPICY ASIAN SLAW

Steps:

• In a large mixing bowl combine extra virgin olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic, minced ginger, salt, and brown sugar; set aside. Thinly slice napa cabbage and green cabbage, place into another large mixing bowl. Julienne carrots and add to cabbage, set aside. Combine cabbage with dressing and toss in black sesame seeds, wasabi peas and Tropical Food's Mexicali Fire®. Crust each tuna filet with course ground black pepper. Grill or sauté for 2 minutes on each side until seared, but still raw inside. Slice and plate with Asian slaw.

SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW

Steps:

• Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving.
• Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving.
• Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes.
• Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
• Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat.
• Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side.
• Beverage suggestion: Loose and/or bag Green Tea

SPICY ASIAN SLAW WITH HONEY ROASTED PEANUTS

Steps:

• 1. Dressing: Mix vinegar, oil, sugar, soy, sesame oil, chili paste and ginger in a jar with tight fitting lid. Cover and refrigerate up to 1 week.
• 2. Salad: Mix all remaining ingredients except peanuts, in a large bowl. Refrigerate, covered, up to 2 days.
• 3. Shortly before serving, toss salad mixture with dressing to coat. Serve sprinkled with peanuts. Refrigerate leftovers.