Chinese Cabbage Coleslaw Food

RAMEN COLESLAW/CABBAGE SALAD

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

CHINESE CABBAGE SALAD

Steps:

• In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
• In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
• In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.

ASIAN COLESLAW

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.

CHINESE COLESLAW

Steps:

• 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.

ASIAN SLAW

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.

THE BEST CHINESE COLESLAW

Steps:

• Whisk all the dressing ingredients together in a small bowl.
• Combine the purple cabbage, carrot, green onion, peanuts, and cilantro in a big bowl. Pour in the dressing and toss with a pair of tongs to mix well. You can serve it now or store it covered in the fridge until serving time, up to 2 days.

CHINESE NAPA CABBAGE SALAD

Steps:

• Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
• Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

CHINESE COLESLAW

Steps:

• Mix flavor packet from the Ramen Noodles with sugar, vinegar and oil.
• Pour over cole claw and onions.
• Crush Ramen Noodles and mix with almonds in a non-stick skillet.
• Heat until lightly toasted, stirring frequently.
• Combine ingredients immediately before serving.

CRUNCHY CHINESE CABBAGE COLESLAW

Steps:

• Mix first 4 ingredients in large bowl.
• Add cabbage, peppers and nuts; mix lightly.
• Refrigerate several hours or until chilled.

CHINESE CABBAGE SALAD / COLESLAW

Steps:

• Chop cabbage in medium pieces, garlic, ginger, green onions, carrot and red pepper.
• Brown noodles, sunflower seeds,sesame seeds,& almonds in butter (set aside to cool).
• Boil sugar, oil, sesame oil, vinegar, and soy sauce, cool completely.
• I`ve also skipped the boiling and just mixed with no problem!
• Toss everything together just before serving.
• Doesn't stay crunchy if kept overnight!

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

CHINESE CABBAGE AND BEAN SPROUT SALAD

Steps:

• Mix all ingredients for salad together in a large bowl.
• Mix all ingredients for dressing in a small bowl.
• Pour dressing over salad and toss.
• Let sit for 5 minutes and serve.

CABBAGE COLESLAW

Steps:

• Mix all ingredients in a bowl until thoroughly combined; cover and chill in refrigerator for at least 1/2 hour. Serve!

ASIAN CABBAGE SLAW

Steps:

• Put the cabbage in a large bowl. Toss with the scallions and ginger.
• Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
• Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
• Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.