Best Asian Slaw A Raw Food Recipes

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ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING



Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Salad

Time 15m

Number Of Ingredients 17

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

  • Combine the dressing ingredients in a jar and shake well.
  • Combine the salad ingredients, except the Asian Fried Shallots.
  • Pour over dressing and toss to combine.
  • Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

ASIAN SLAW WITH GINGER PEANUT DRESSING



Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories     Salads

Yield 6 as a side dish

Number Of Ingredients 17

¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
  • Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
  • Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

ASIAN STYLE SLAW



Asian Style Slaw image

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Provided by Dave Lieberman

Categories     side-dish

Time 10m

Yield 12 servings

Number Of Ingredients 13

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

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.

ASIAN SLAW



Asian Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced bok choy
1/2 cup bean sprouts
1/2 cup julienned snap peas
1/2 cup julienned green onions
15 wonton skins, fried
Peanuts, for garnish

Steps:

  • In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
  • Mix all vegetables in a bowl and toss with dressing.
  • Garnish with crushed wontons and peanuts.

ASIAN COLESLAW



Asian Coleslaw image

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN SLAW



Asian Slaw image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

Steps:

  • In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

ASIAN SLAW, A RAW FOOD RECIPE



Asian Slaw, a Raw Food Recipe image

This zesty, flavorful slaw is also healthy and nutritious. The slaw is served cold, and cooking time in the recipe is refrigerator chilling time.

Provided by 148045

Categories     Vegetable

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 tablespoons rice wine vinegar
4 tablespoons vegetable oil
2 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons honey
6 green onions, chopped
1/4 cup cashews, chopped
8 raw carrots, peeled and shredded
3 raw beets, peeled and shredded
jalapeno pepper, seeded and diced to taste

Steps:

  • Combine first 6 ingredients in bowl and whisk until combined.
  • Add remaining ingredients and mix well.
  • Chill in refrigerator for 2 hours and serve.
  • Enjoy!
  • Note: Food Processor cuts down on shredding time.

ASIAN SLAW



Asian Slaw image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/4 cup rice vinegar
1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon sesame seeds
12 ounces 3-color cole slaw mix (recommended: Fresh Express)
1 cup bean sprouts
1 cup crispy fried chow mein noodles (recommended: La Choy) plus more for garnish

Steps:

  • In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds.
  • Add slaw mix, bean sprouts and fried noodles. Toss to combine. Place in refrigerator for 15 minutes for flavors to meld.
  • Serve garnished with additional fried noodles.

ASIAN COLESLAW



Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

ASIAN SLAW



Asian Slaw image

Make and share this Asian Slaw recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

2 (3 ounce) packages ramen noodles, chicken flavor
1 medium cabbage, shredded fine
2 carrots, shredded fine
1 cup slivered almonds, toasted
1 cup sunflower seeds, roasted (if you can't find them use peanuts instead)
4 green onions, sliced
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar

Steps:

  • Crush the noodles and set aside.
  • Combine cabbage and carrots in a large bowl.
  • Sprinkle the almonds, sunflower seeds and green onions over all.
  • In a small bowl, whisk together the sugar, oil, vinegar and the seasoning packets from the noodles - omit the chili powder portion.
  • Pour the dressing over the cabbage mixture - mix, cover and chill.
  • Just before serving, mix in the crushed noodles.

Nutrition Facts : Calories 539.6, Fat 39.6, SaturatedFat 5.6, Sodium 465.5, Carbohydrate 40.8, Fiber 7, Sugar 18.2, Protein 10.4

ASIAN SLAW



Asian Slaw image

This slaw from TV chef Sarah Mastracco is a flavorful complement to her Japanese-Style Fried Chicken recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1/3 cup canola oil
1/4 cup rice-wine vinegar
1/4 cup finely grated carrots
Juice of 1 lime
1 tablespoon soy sauce
2 teaspoons finely grated fresh ginger
2 teaspoons sugar
8 cups finely shredded green cabbage
4 cups finely shredded red cabbage
2 fresno chiles or jalapeno peppers, thinly sliced crosswise
1/2 pound snap peas, thinly sliced on the bias
1/4 cup fresh cilantro leaves
Coarse salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk together canola oil, vinegar, carrots, lime juice, soy sauce, ginger, and sugar; set dressing aside.
  • Place both cabbages, chiles, snap peas, and cilantro in a large bowl; toss to combine. Add dressing and toss to coat. Season with salt and pepper and serve.

ASIAN SLAW



Asian slaw image

Freshly made coleslaw is a wonderful thing, but every now and then it's fun to zip up the formula with a burst of lively Asian flavours

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 8

½ white cabbage , finely shredded
2 carrots , grated
2cm/¾in piece fresh ginger , peeled and grated
1 red chilli (seeds removed if you like), chopped
zest and juice 2 limes
1 tbsp toasted sesame seeds
sunflower oil
a little light muscovado sugar

Steps:

  • Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

Nutrition Facts : Calories 84 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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