Best Asian Napa Slaw Recipes

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.

ASIAN NAPA CABBAGE SLAW

Steps:

• In a large bowl combine cucumber and pea pods. For dressing, in a small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
• Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

ASIAN NAPA CABBAGE SLAW

Steps:

• In a large bowl, combine the salad ingredients.
• In a small bowl, whisk together dressing ingredients until blended.
• (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
• Sprinkle with sesame seeds, if using.
• Makes about 6 servings.

ASIAN SESAME APPLE NAPA COLE SLAW

Steps:

• In large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended.
• Add apple slices and toss to coat.
• Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated).
• Just before serving, scatter radish sprouts over the slaw.
• Gently toss.

QUICK ASIAN BROCCOLI & NAPA SLAW

Steps:

• Combine dressing (sugar through sesame oil) in a small bowl.
• Pour over slaw, toss to coat.

ASIAN NAPA SLAW

Steps:

• Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
• Add the peppers, scallions and sprouts, mix to combine.
• In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
• Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
• Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
• Add this to the mayonnaise mixture and blend well.
• Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
• Add the cilantro and the pistachios and toss well.
• Season with salt and pepper.
• Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!