Healthy Asian Coleslaw Food

ASIAN COLESLAW

Asian Coleslaw image

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN STYLE SLAW

Asian Style Slaw image

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

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.

SPICY ASIAN COLESLAW

Spicy Asian Coleslaw image

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

Steps:

Combine the first 4 ingredients in a large bowl.
Add the green onions and coleslaw, tossing gently to coat.
Sprinkle the slaw with parsley and sesame seeds.
Serve immediately.

ASIAN RAMEN COLESLAW

Asian Ramen Coleslaw image

My sister-in-law makes this coleslaw and it usually disappears very quickly because it's so light and tasty. It can be a light meal if by adding some chopped and grilled chicken.

Provided by herby

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 green onions, chopped
1 (16 ounce) bag coleslaw mix
3 tablespoons toasted sesame seeds
1 cup toasted almond
1 (3 ounce) package chicken-flavored ramen noodles, reserve seasoning packet for dressing
1/4 cup oil
3 tablespoons white vinegar
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
seasoning (reserved packet)

Steps:

Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
Pour dressing over salad mixture.

CHINESE COLESLAW

Chinese Coleslaw image

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

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

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.

Nutrition Facts :

ASIAN COLESLAW

Asian Coleslaw image

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Provided by RRITCHESKE

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 14

Ingredients

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
½ cup chopped fresh cilantro

Steps:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g

EASY ASIAN COLESLAW

Easy Asian Coleslaw image

Make and share this Easy Asian Coleslaw recipe from Food.com.

Provided by tamibic

Categories < 15 Mins

Time 5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (1 lb) packages coleslaw mix
1 red pepper, chopped
4 green onions, chopped
1/2 cup fresh cilantro, chopped (more if you like)
3/4 cup cashew pieces
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
6 tablespoons peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger, minced
2 tablespoons garlic, minced

Steps:

Mix salad ingredients in large bowl.
Mix dressing ingredients in small bowl.
Toss together when ready to serve.

HEALTHY ASIAN COLESLAW

Healthy Asian Coleslaw image

This is a great tasting coleslaw with an asian twist. It's also great with chopped up almonds added to it.

Provided by SheenaK

Categories Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 carrots, cut up into chunks
1/4 cup water
1/4 cup rice vinegar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce or 1 tablespoon Braggs liquid aminos
1 tablespoon toasted sesame oil
3 tablespoons ginger, chopped
1/2 shallot, chopped
1 (8 ounce) bag Coleslaw
1 sweet red pepper, chopped
4 scallions, chopped

Steps:

For the dressing combine all the ingredients in a blender and blend until smooth.
Mix all the ingredients in a large bowl and serve or make ahead of time and keep it in the fridge.

Nutrition Facts : Calories 84, Fat 3.6, SaturatedFat 0.6, Cholesterol 3, Sodium 207.7, Carbohydrate 12.9, Fiber 2.7, Sugar 3.1, Protein 1.9

ASIAN COLE SLAW

Asian Cole Slaw image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

ASIAN COLESLAW

Asian Coleslaw image

I often make this as a quick side salad, quicker if you buy pre packaged coleslaw which I do if there are only 2 of us. You can replace the dressing with Nuoc Cham and some black pepper for a vietnamese style.

Provided by Chickee

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 white cabbage
1/4 red cabbage
1/2 bunch spring onion, finely sliced
2 carrots
1/2 bunch vietnamese mint
1/2 bunch mint
1/2 bunch basil
1/2 bunch coriander
100 g snow pea tendrils
100 g bean sprouts
1 red fresh chili pepper, finely sliced (optional)
1 tablespoon toasted sesame seeds
50 ml rice wine vinegar
20 ml sesame oil
splash fish sauce

Steps:

Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
Lay down a base of snow pea tendrils and top with the tossed cabbage mix.

Nutrition Facts : Calories 108.6, Fat 6.3, SaturatedFat 0.9, Sodium 47.3, Carbohydrate 12.4, Fiber 4.2, Sugar 6.5, Protein 3.2

ASIAN COLESLAW

Asian Coleslaw image

This is one of our favorite coleslaw recipes that my sister and I make all the time. It comes from our friend Jan. It is both tangy and sweet. So simple to make also. The cook time is chilling time and servings are approximate.

Provided by Nimz_

Categories Vegetable

Time 35m

Yield 1/3 cup, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons rice wine vinegar (not seasoned)
2 tablespoons olive oil
1/2 teaspoon celery seed
2 teaspoons chili-garlic sauce (if you don't like a little heat use 1/2 tsp to 1 tsp.)
1/4 cup Splenda sugar substitute or 1/4 cup sugar
16 ounces prepared Coleslaw (the mixed blend with purple cabbage and carrots is good. I like to chop my cabbage to pea size but t)
salt (optional)

Steps:

Combine the first 5 ingredients in a jar with a lid and shake until sugar is dissolved.
Add to cabbage and mix well.
Add a little salt if desired.
Chill for about 30 minutes and serve.

Nutrition Facts : Calories 107.5, Fat 6.5, SaturatedFat 0.9, Cholesterol 6, Sodium 17.8, Carbohydrate 11.6, Fiber 1.1, Sugar 1.9, Protein 1

ASIAN COLESLAW DRESSING

Asian Coleslaw Dressing image

If you love creamy southern-style coleslaw, give this dressing with an Asian-style twist a try. Leftover dressing can be kept refrigerated for up to a week offering you a great last-minute option for creating a fresh tasting side dish for your dinner menus throughout the week. Napa cabbage is also a great substitute for packaged coleslaw mix.

Provided by WildLime

Categories Salad Dressings

Time 15m

Yield 16 oz, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons white wine vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon toasted sesame oil
1/2 teaspoon fresh ginger, minced or 1/2 teaspoon dried ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 tablespoons milk, half-and-half or 2 tablespoons heavy cream
1 cup mayonnaise
1 (16 ounce) package of prepared coleslaw mix (grated cabbage and carrots)
1 bunch green onion, sliced on the bias
1 cup fresh snow pea, stemmed and sliced on the bias
1/2 cup radish, sliced
1/2 cup English cucumber, sliced
1/4 cup sliced toasted almond

Steps:

Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
Shake until sugar is dissolved.
Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.

Nutrition Facts : Calories 267.2, Fat 16.9, SaturatedFat 2.4, Cholesterol 10.9, Sodium 471.5, Carbohydrate 27.7, Fiber 3.7, Sugar 13.2, Protein 4.6

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