Sauteed Asian Broccoli Slaw Food

ASIAN BROCCOLI SLAW

Steps:

• Crush the ramen noodles and set the seasoning packets aside.
• Heat a skillet over medium-low heat. Cook and stir ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes.
• Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large bowl.
• Whisk sugar, vinegar, olive oil, sesame oil, cayenne pepper, black pepper, and ramen seasoning packets together in a bowl until dressing is smooth. Pour dressing over slaw mixture and toss to coat. Add toasted ramen noodles and sunflower seeds just before serving.

CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH

Steps:

• Heat sesame oil in large skillet or wok.
• Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
• Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
• Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
• Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
• Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.

SESAME GINGER BROCCOLI SLAW

Steps:

• In a large bowl, combine the coconut aminos, rice wine vinegar, lime juice, ground ginger, garlic powder, salt, sesame oil and tahini. Combine well.
• Slice 1/4 of a medium size red cabbage into thin strands for the slaw.
• Chop the cilantro (leaves and stems).
• In a large bowl combine the broccoli slaw, cabbage, cilantro and sesame ginger dressing. Stir well to incorporate (large tongs are great for this).

BROCCOLI SLAW

Steps:

• Combine orange juice, vinegar and shallots in bowl you'll be serving slaw in. Add good pinch of salt. Let stand 5 to 20 minutes, as long as you can. Whisk in sesame oil, ginger and mustard. Taste and adjust seasonings. Add broccoli slaw to bowl, toss to combine. Taste once more. Serve immediately.

SAUTEED BROCCOLI

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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CHINESE BROCCOLI SLAW

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
• Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• Toss together the coleslaw mix and the green onion in a large bowl.
• Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

TASTY RAMEN BROCCOLI COLE SLAW

Steps:

• Heat butter and olive oil in large saute pan.
• Crush Ramen Noodles and add to pan along with almonds.
• Saute for approx 5-7 minutes or until noodles and almonds are lightly browned. Set aside.
• In very large salad bowl, combine broccoli, broccoli slaw and sunflowers.
• Add toasted noodle/almond mixture and toss.
• Make dressing by whisking together in a small bowl: vegetable oil, brown sugar, apple cider vinegar and the Ramen noodle seasoning packet.
• Pour dressing over salad and toss.
• Top with chopped green onions.
• Serve immediately for crisp noodle slaw, or refrigerate for one day for softer noodle slaw.

ASIAN BROCCOLI SLAW

Steps:

• Combine the cider vinegar, brown sugar, oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles.
• Crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do.
• "Lightly" brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool.
• Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made.
• Garnish with green onions.

ASIAN BROCCOLI SLAW

Steps:

• Place broccoli coleslaw in a one quart container with a tight fitting lid.
• Season with salt and pepper to taste.
• Combine rice vinegar, olive oil, sesame oil, sugar and chili garlic sauce in a small bowl. Whisk to combine.
• Pour dressing over slaw. Lid up and shake to combine.
• Refrigerate until ready to serve. A longer chill makes for better flavor.

WARM ASIAN-STYLE SLAW

Steps:

• Make dressing:
• Whisk together dressing ingredients.
• Make slaw:
• Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.