Peanuty Asian Cole Slaw Food

ASIAN PEANUT SLAW

Steps:

• In a mixing bowl whisk together the peanut butter, lime juice, coconut milk, soy sauce, maple syrup, ginger, pepper flakes and sesame seeds. Whisk together until a smooth and creamy consistency is achieved.
• Add the shredded cabbage, carrot and scallions to large mixing bowl and set aside.
• Pour the dressing over the top of the veggies. Toss to coat well, adjust seasonings to taste and serve promptly or store in refrigerator until ready to serve.
• Optional: Garnish with fresh cilantro, black sesame seeds or salted chopped peanuts for some crunch.

ASIAN PEANUT SLAW

Steps:

• Making the dressing: Warm the peanut butter in the microwave until slightly melted. This step can be skipped but makes it a bit easier to stir. Add the soy sauce, maple syrup, lime juice, rice vinegar, garlic chili paste, and ground ginger to a small bowl. Whisk together, adding water a little at a time until it reaches a smooth consistency. It should be thick but still pourable. Taste and adjust seasoning as needed - more soy sauce for salt, more lime juice for tang, more chili paste for heat, etc.
• In a large bowl, mix together all of the ingredients. Add the dressing. Mix well and enjoy. I like to let it sit for at least 15 minutes for the flavors to combine.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

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.

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

ASIAN COLE SLAW

Steps:

• Remove flavor packets from soup mix, and set aside; crush noodles.
• Place noodles in bottom of a large bowl.
• Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions.
• Whisk together contents of flavor packets, sugar, oil, and vinegar and pour over slaw.
• Cover and chill 24 hours.
• Toss before serving.

ONE POT ASIAN SLAW (ASIAN COLESLAW)

Steps:

• In a large mixing bowl, prepare the dressing by whisking together olive oil, sesame oil, rice vinegar, apple cider vinegar, peanut butter, honey, soy sauce, sriracha sauce, ginger, garlic, salt, pepper until smooth and creamy.
• Add cabbages, bell pepper, carrots, green onions, cilantro and mix until evenly coated.
• Let the slaw sit at room temperature for at 15-20 minutes to allow the flavors to deepen and develop.
• Sprinkle peanuts and sesame seeds on top.
• Serve immediately and enjoy!

PEANUTY ASIAN COLE SLAW

Steps:

• In medium bowl - whisk together all dressing ingredients.
• Let sit at least a 1/2 hour.
• Add slaw ingredients, one by one, mixing together to dressing before adding in the next one.
• Toss sesame seeds.
• Great as a side, or can be added with grilled chicken & a whole wheat wrap for a filling lunch! I also love with sliced cucumber too! The raisins are great for sweetness, rather than using pure sugar!

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

ASIAN SLAW RECIPE WITH PEANUTS

Steps:

• Place slaw ingredients into a bowl and toss.
• In a separate bowl, whisk dressing ingredients together to combine and pour over slaw. Toss to combine. Add in peanuts and toss again. Serve with extra cilantro and peanuts.
• Store slaw in an airtight container for up to 3 days in the refrigerator.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions, and cilantro. Toss with the dressing just before serving.

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
• In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
• Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

ASIAN COLESLAW

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.

ASIAN-AMERICAN SLAW WITH PEANUTS AND JALAPENOS

Steps:

• Toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. Pour dressing over slaw and toss to combine. Let stand at least 1 hour; serve sprinkled with chopped peanuts.