Best Sesame And Ginger Coleslaw Mayoless Recipes
ASIAN SLAW WITH SESAME GINGER DRESSING
This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.
Provided by Alissa Saenz
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
- Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.
- Add the dressing to the mixing bowl, and everything well to coat the veggies.
- Taste test and adjust any seasonings to your liking.
- Sprinkle with sesame seeds. Serve immediately or cover and chill.
Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Fat 0.9 g, SaturatedFat 0.1 g, Sodium 245 mg, Fiber 2 g, Sugar 5.3 g, ServingSize 1 serving
SESAME-GINGER COLESLAW
Try a smart option Sesame-Ginger Coleslaw! Lime juice adds brightness to this yummy Sesame-Ginger Coleslaw featuring sesame dressed and minced ginger.
Provided by My Food and Family
Categories Vegetable Recipes
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients until blended.
- Combine all remaining ingredients except sesame seed in large bowl. Add dressing mixture; toss to coat.
- Sprinkle with sesame seed.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 2 g
SESAME AND GINGER COLESLAW (NO MAYO)
Make and share this Sesame and Ginger Coleslaw (No Mayo) recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the cabbage, carrot, green onion and cilantro in a large bowl.
- Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.
- Toss the salad in the dressing and garnish with sesame seeds.
Nutrition Facts : Calories 82.7, Fat 5.8, SaturatedFat 0.9, Sodium 19.9, Carbohydrate 7.8, Fiber 2.2, Sugar 3.8, Protein 1.4
ASIAN-FLAVORED COLESLAW WITH RICE VINEGAR AND GINGER
Steps:
- Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.
- Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve.
SESAME COLESLAW
Categories Salad Ginger Side Low Cal Summer Cabbage Sesame Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots and sliced spinach in large bowl.
- Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
- Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.
GRILLED SLAW WITH GINGER AND SESAME
Napa makes an excellent cabbage for grilling. Its elongated shape provides greater surface area to char - and thus smoke - over a hot fire than a round cabbage. Its leaves are less tightly packed than conventional cabbage, allowing for deep penetration of the smoke flavor. Also known as Chinese cabbage, napa cabbage is native to China and pairs well with Asian seasonings, such as sesame oil, rice vinegar and ginger. To notch up the heat, add a spoonful of Asian chile paste.
Provided by Steven Raichlen
Categories salads and dressings, slaws, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
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.
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