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Asian Coleslaw

Asian Coleslaw

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Heat the canola oil in a small 6-inch skillet over medium heat. Cut each of the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.*

Heat a small skillet over medium heat. Cook the almonds for 3-4 minutes until golden, shaking the pan frequently and keeping a close eye on them so they don’t burn. Season with salt, to taste, and set aside.

Place the cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl. In a separate bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice, and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.

Asian Coleslaw

This Asian Coleslaw is fresh and crunchy (pineapple and red bell pepper, yum!)…and tossed to perfection in a delicious homemade peanut sauce.

This delectable Asian coleslaw is one of the most refreshing and insanely delicious coleslaw recipes in my arsenal. Its one of the perfect salad recipes for easing into the smooth groove of the warm summer months and it makes an ideal plus one tag along for those friendly backyard barbecues. I’m tellin’ ya’- other Asian salad recipes are no match for this tasty concoction.

It’s got the sweetness of carrot salad, the crunch of summer veggies, and the lure of creamy homemade peanut sauce. It’s a perfect match for my KFC coleslaw! I like to serve it with air fryer egg rolls but it goes with so many other things too. Just wait until you try this stuff!!

Jump To…

  • Carrot - We used standard orange carrots, which makes this a budget friendly side dish. However, you could use purple or yellow carrots to mix things up a little.
  • Cabbage - We used red cabbage in this recipe, but there is no reason why you couldn't use white cabbage for a pop of colour, or use a mixture of the two.
  • Garlic - You need to use fresh garlic for this recipe. Feel free to adjust the amount depending on how garlicy you like your food.
  • Ginger - Fresh ginger is a must for this slaw. Top tip - you can easily peel ginger using a teaspoon and scrapping the skin off.
  • Lime - This adds so much freshness to the slaw. You may need to use more or less, depending on how juicy your lime is.
  • Herbs - We used fresh mint and parsley for a real burst of flavour.
  • Soy sauce - A must in Asian inspired dish. You can reduce the salt by using low salt soy sauce.
  • Sesame oil - This adds so much flavour to the slaw, and helps to loose it up too.
  • Honey - This adds a nice sweetness and cuts through the spiciness of the chilli (if using). You could swap it for maple syrup if you want this to be vegan.
  • Cashews - These add a nice extra crunch to the slaw. You could swap them for flaked almonds if you prefer.
  • Chilli - Some slices of red chilli added just before serving add real kick of heat. You could chop them up and mix them in, but we prefer to make them visible on top so they can be picked off for those that don't like spice.

One: Using the grater attachment of a food processor, feed the carrots, cabbage and apple through the food shoot and use the food pusher to make sure they all go through. You could thinly slice everything instead.
Two: In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, sesame oil and honey. Tip the grated vegetables in to the dressing and mix well.
Three: Pour the dressed vegetables in to a bowl and top with the sesame seeds, chopped chilli and cashew nuts.

Asian-Inspired Coleslaw

Ross Dobson’s Asian-inspired coleslaw has all the fresh ingredients that you associate with Southeast Asian food—Napa cabbage, cilantro, chiles, mint, rice vinegar, and sesame oil. A light dressing and crisp ingredients make this coleslaw different from others you’ve tried in the past.

Adapted from Ross Dobson | Australia: The Cookbook | Phaidon, 2021

Salads don’t feature in all Asian cuisines –you’d be hard-pressed to find them in the colder areas in China or Northern Asia – but closer to the equator, and closer to Australia, you’ll find all those zesty, crispy, and crunchy salads that embody the freshness of Southeast Asian food. And all the fresh ingredients thrive in the Australian climate. Asian ‘slaw’ recipes were de rigueur in food magazines in the early part of this century. The ingredients themselves are not new to Australia. In the 1970s hundreds of thousands fled Laos as refugees. Many came to Australia and many settled in Tasmania, the southernmost island state. The Hmong people started growing and selling Asian herbs at farmers’ markets in the 1980s. The Chinese market gardens in the Southern Sydney suburb of La Perouse, meanwhile, have been growing Asian vegetables and herbs since around the turn of the twentieth century. These small lots are protected under the heritage act. Compared to earlier versions, this coleslaw is less about comfort food and more about freshness and crispness with a kick of chile, an ingredient you’d never have seen in the mayonnaise-smothered versions.–Ross Dobson

Asian Coleslaw with Ramen Noodles

This recipe would serve 8-12 it can easily be halved for serving 4-6 people.

  • 1 bunch green onions, chopped
  • 2 (10 oz) bags coleslaw mix or chopped cabbage (I used Dole)
  • 1/3 cup toasted sesame seeds
  • 2 cups toasted sliced or slivered almonds
  • 2 pkgs chicken flavored Ramen noodle soup mix (I used Maruchan). Set aside chicken seasoning packets for dressing.
  • 1/2 cup oil
  • 1/4 cup red wine vinegar or white vinegar
  • 2 seasoning packets from Ramen noodle packages
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 tsp black pepper (I prefer cracked black pepper!)

First, toast almonds and sesame seeds in the oven at 350° for about 10-15 minutes for almonds, and 10 minutes for sesame seeds (gently turning over every 5 minutes for evenness) until they have a nice golden color. Two pie plates are great to keep the almonds and sesame seeds separate and to avoid spilling out when turning. Watch carefully to avoid burning.

Next, crunch up the Ramen noodles so they’re separated. I used a Ziploc bag and meat mallet (you could also use a coffee mug).

Empty the Ramen noodles into a large mixing bowl. Add coleslaw mix, chopped onions, almonds, and sesame seeds. Toss gently to mix.

Mix together dressing ingredients with a small whisk. Pour over coleslaw mixture and toss to coat. Refrigerate until ready to serve.

I hope you enjoy this as much as I do. It has been one of my top recipes pinned on Pinterest. You can pin it here to save for later! If you’d like to print it, just scroll down for the printable version.

Easy Asian Salad Japanese Coleslaw Recipe

Thanksgiving is fast approaching and for me, the highlight of the day is making a big, delicious meal for my family.

I tend to go a little bit overboard during the holidays and this year will be no exception! From tried and true favourites to new tasty fall dishes, there’s just nothing better than Thanksgiving dinner.

One of our family’s standby recipes for special occasions is an Asian salad we call Japanese Coleslaw. And with its tangy dressing and great crunch, it’s no wonder it’s so popular. I especially love seeing how the boys gobble it up, since the cabbage in the coleslaw has plenty of fibre and nutrients!

The crunch from the nuts, seeds and Ramen noodles is what makes this Asian salad so popular with my boys, and I love how easy it is too! For a fun twist, replace the homemade salad dressing with ½ cup or so of your favourite salad dressing! Kraft Asian Sesame dressing is especially good with this recipe.

Of course, there will be many more dishes on our Thanksgiving table, from succulent turkey to fluffy mashed potatoes to decadent desserts.

Looking for other great recipes to try this Thanksgiving? Consider skipping the traditional pumpkin pie and give this tasty Pumpkin Cream Cheese Roll a try instead!

Special occasions call for special dishes, and when they’re as easy as this Asian salad, you’ll be happy to whip them up! After all, simple and delicious food is always something to be thankful for!

Quick Korean Spicy Slaw Recipe

This quick coleslaw version of Korean kimchi has all of the classic Asian flavor but is ready to eat in 30 minutes or less.

Kimchi is having it’s day in the culinary spotlight with a whole new slew of devotees who are loving the vibrant flavors of its age-old traditional Korean fermented flavors.

And then, there are the haters. Okay, that’s a strong word. Let’s instead call them the misinformed, those who sadly share a not always positive perception of kimchi. “Ew, it smells.” “Why would you bury your food in the ground?” “It must be hard to make.”

Hardly so. Especially when you make take all the flavors to make a quick Asian cabbage slaw instead.

This coleslaw recipe starts with what every good slaw recipe should, cabbage. Today we’re using two different varieties, crunchy red cabbage for color and crunch mixed with the more delicate Napa cabbage for volume.

Because kimchi is traditionally a fermented side dish, slicing the cabbage into larger chunks and keeping the sturdier stalk is an essential part of the dish so that it doesn’t wilt away into nothingness. But because we’re turning this into a quicker-version slaw, I like to feature more of the leafy parts of the cabbage and less of the stalk so it’s more salad-like instead.

Carrots, red bell pepper, and green onion round out our salad slaw fixings with a topping of sesame seeds for more classic Asian crunch.

The dressing is a riff on another Asian slaw I’ve made time and time again, but this time with Korean hot pepper paste gochujang added for that signature Korean heat. The slaw is great served alongside any Korean dish like bulgogi or used as a topper like in my Korean BBQ Burgers.

I say it’s time to join the fray, and spice things up the Korean way.

Bookmark this recipe and if you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Add-ins & Substitutes for this Slaw

  • Substitute garnishes. If you'd like to try different garnishes, you could also use wonton strips, different nuts (like almonds or walnuts), or add fruit (such as diced apples or cranberries).
  • Create your own dressing. This Asian dressing complements the flavors of this slaw, but if you have your own favorite, then add that. Whether it's store bought or something you make yourself, you can try different dressings on this slaw.
  • Add some protein. Instead of serving this as a side, you can make this a full-on meal by adding some protein-packed tofu, chicken, steamed fish, or edamame. This will make it more satisfying and a great light lunch or dinner.

Other Healthy Asian Salad Recipes

This simple Asian salad calls for the following ingredients:

  • Coleslaw mix &ndash cabbage and red cabbage
  • Cashew nuts
  • Edamame
  • Cherry tomatoes

It is savory, light, aromatic with the sesame oil.

There is no mayonnaise or cream in the dressing, so it&rsquos low fat and low calories.

What to Serve Asian Coleslaw With?

This slaw is so fantastic because it really can go with anything. I think the light and fresh nature of the slaw pairs well with fried foods like Karaage chicken and Tonkatsu fried pork. Another great way to use it is to add it into bento boxes and in wraps. I also love to sometimes add some grilled chicken and turn it into a delicious chicken salad and eat it as a main dish.

  • Hamburger Steak
  • Gyoza
  • Karaage Chicken
  • Yakitori Chicken
  • Tsukune
  • Teriyaki Chicken
  • Tonkatsu

A: Yes, Asian slaw is a very healthy food.

A: I don&rsquot know much about the keto diet but I believe that this salad is keto-friendly if you do not use the fried noodle pieces.

A No. Most Asian slaw recipes use soy sauce, which is not gluten-free. However, nowadays there are gluten-free soy sauce options so you can adjust it to make it gluten-free. You will also need to take out the fried noodle pieces as they are not gluten-free either.