Best Asian Style Slaw Recipes

ASIAN STYLE SLAW

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.

EASY ASIAN-STYLE CHICKEN SLAW

Steps:

• Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

ASIAN-STYLE COLE SLAW

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

WARM ASIAN-STYLE SLAW

Steps:

• Make dressing:
• Whisk together dressing ingredients.
• Make slaw:
• Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

ASIAN-STYLE RAMEN BROCCOLI SLAW

Steps:

• Set oven to 350 degrees.
• Place the slightly crushed Ramen noodles and the sunflower seeds onto a baking sheet in a single layer.
• Bake for about 8-10 minutes or until lightly browned; cool completely.
• In a large bowl combine the broccoli slaw with green onions, toasted Ramen noodles and sunflower seeds; toss to combine.
• For dressing; in a small bowl whisk together, sesame oil, vegetable oil, rice wine vinegar, salt and the seasoning package from the Ramen noodles; mix well to combine.
• Pour the dressing over the broccoli slaw mix; toss to coat.
• Season with black pepper and more salt (if desired) to taste.
• Sprinkle the top with more toasted sunflower seeds if desired.

SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW

Steps:

• To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
• For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
• Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

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-STYLE PORK TENDERLOIN WITH SLAW

Steps:

• In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

QUICK ASIAN-STYLE COLE SLAW

Steps:

• Whisk together mayo, lime juice, ginger and sesame oil.
• Add cole slaw mix, cilantro and onion and mix together.
• If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.

ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW

Steps:

• Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
• In a very large bowl, stir together the dressing ingredients well.
• Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
• Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
• Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
• Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
• Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
• Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
• Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
• Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.

GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW

Steps:

• Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
• Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
• Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

ASIAN-STYLE ASPARAGUS COLE SLAW

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.

ASIAN-STYLE ASPARAGUS, CABBAGE SLAW

Steps:

• Snap off and discard fibrous stem ends of asparagus.
• Rinse asparagus; drain.
• Bring 1 inch of water to boiling in a medium saucepan.
• Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
• Drain; gently rinse with cool water.
• Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
• Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
• Divide asparagus spears among six salad plates; top with cabbage mixture.

EASY ASIAN STYLE CHICKEN SLAW BY TASTE OF HOME

Steps:

• 1. Discard seasoning packet from noodles. Break noodles into small pieces, place in large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing. I only used half the bottle but use to your own taste.

ASIAN STYLE VEGETABLE SLAW

Steps:

• prepare all vegetables and herbs.
• mix well in large bowl.
• prepare dressing with remaining ingredients.
• pour dressing over vegetables, mix well.
• serve on a bed of lettuce with sliced almonds or toasted sesame seeds.
• A nice accompaniment to grilled chicken.

ASIAN STYLE CABBAGE SLAW

Steps:

• In a large bowl, combine the oil, vinegar, sugar, salt and pepper with the flavor packet from the noodles, stirring well. Add the chopped cabbage, ramen noodles, sesame seeds, almonds and scallions, tossing lightly to combine. Let he slaw rest at least 10 minutes; covered and refrigerated ti can hold for several hours. Serve at room temperature

ASIAN STYLE ASPARAGUS SLAW

Steps:

• 1. Snap off and discard fibrous stem ends of asparagus. Rinse asparagus; drain. Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water. 2. Combine green cabbage, red cabbage, carrot, parsley, and onion in a large bowl. Toss gently with sesame oil, vinegar, and pepper. 3. Divide asparagus spears among six salad plates; top with cabbage mixture. Makes 6 side-dish servings.

ASIAN STYLE JICAMA SLAW

Steps:

• Mix together in a glass or plastic bowl and set aside: 2-1/2- TBL Rice Wine Vinegar 1-1/2- TBL Canola Oil 2 tsp - Toasted Sesame Oil 1 tsp- Asian Chili Paste w/ garlic Juice from ½ Lime ½ tsp- Sea Salt Small amount fresh ground Black Pepper Slice Shallot paper thin, separate pieces by hand and along with Cilantro add to dressing above. Wash, peel (as needed) and cut all vegetables into 1-2" long matchsticks; add to dressing mix. Toss lightly by hand and then place in a sealed container over night in refrigerator before serving.

QUICK ASIAN-STYLE COLE SLAW RECIPE - FOOD.COM

Steps:

• Whisk together mayo, lime juice, ginger and sesame oil.
• Add cole slaw mix, cilantro and onion and mix together.
• If desired, you can use 2 Tb mayo and 1 Tb chipotle mayo for a little spice.

ASIAN STYLE COLE SLAW

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the 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. Add the almonds just before serving to preserve crunchiness.