Asian Cole Slaw
This cole slaw uses shredded cabbage and carrot like traditional cole slaw, but adds some Asian ingredients and uses an Asian dressing.
Give a splash of color (and additional sweetness) to your Asian coleslaw with fresh or canned orange segments, julienned skin-on red apples or radishes, strips of sweet peppers or blanched and thinly sliced sugar snap peas or snow peas. You can also add torn radicchio leaves (if you don’t mind their bitter bite) or red cabbage.
Asian Slaw
from https://www.recipetineats.com/
This Asian Slaw is not an authentic recipe of any cuisine, but the flavours are reminiscent of Thai and Vietnamese salads because of the bright fresh dressing and the South East Asian herbs (mint and coriander/cilantro) in the salad. I like to give this one a Thai touch with a hit of lime and fish sauce (optional!); Fresh mint and coriander/cilantro – the herbs makes all the difference in this, that element of freshness and extra flavour.
Asian Slaw
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)
Asian Dressing
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
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!
Recipe Notes:
Crunchy Fried Shallots – crispy fried shallot pieces, great garnish for Asian salads. Found in the Asian section of supermarket but cheaper at Asian stores!
Rice vinegar – can sub with cider vinegar or white wine vinegar.
Soy sauce – ordinary all purpose or light soy. Not dark soy.
Fish sauce – sub with more soy.
Lime juice – Sub with more rice vinegar.
Oil – sub with other neutral flavoured oil.
Storage – keep dressing separate from salad. Will keep for 3 to 4 days (depending on freshness of beansprouts).
Servings 8
Asian Cole Slaw
Recipe courtesy Melissa d'Arabian
Other vegetables that can be added are mung bean sprouts, radishes, thinly sliced snow peas, and shredded carrots. Instead of the toasted peanuts, toasted sesame seeds can be used instead. 1 teaspoon of sesame seeds would be enough.
Dressing:
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
Salt and freshly ground black pepper
Salad:
3 green onions, thinly sliced
1/2 head red cabbage, shredded
1/2 jalapeno chile, seeded, deveined, finely chopped
1/2 green bell pepper, julienned
Salt and freshly ground black pepper
1 tablespoon fresh cilantro leaves, finely chopped
2 tablespoons roasted peanuts, roughly chopped
For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.
4 servings
Chinese Coleslaw
from https://www.tasteofhome.com/
Crispy, slightly sweet and with a nice hit of vinegar, our Chinese coleslaw twists an American classic with ingredients like Napa cabbage, water chestnuts and sesame oil. Chinese coleslaw is a perfect complement to burgers or barbecue ribs. Along with a swipe of Sriracha mayo, it makes a perfect topper on fried chicken sandwiches. If you can’t find water chestnuts, jicama is a good substitute.
We like a rough chop for this coleslaw recipe, but if you prefer to shred the cabbage rather than chop it, you can use a box grater, mandoline or food processor. You can also cut it by hand with a sharp chef’s knife.
5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
Dressing:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce
Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.
12 servings
