Sesame Ginger Coleslaw Food

SESAME-GINGER COLESLAW

Steps:

• Mix first 3 ingredients until blended.
• Combine all remaining ingredients except sesame seed in large bowl. Add dressing mixture; toss to coat.
• Sprinkle with sesame seed.

SHRIMP SUMMER ROLLS WITH SESAME-GINGER SLAW

Steps:

• Halve the shrimp lengthwise and toss in a medium bowl with 1/3 cup of the Asian Style Sesame Ginger Dressing. Toss the coleslaw mix, scallions, cilantro and peanuts in a large bowl with the remaining dressing. Set aside while you assemble the summer rolls.
• Fill a wide, shallow bowl with warm water. Dip a wrapper in the water until pliable, about 15 seconds. Place on your work surface and lay a row of shrimp down the center, leaving about an inch on each side. Top with some of the carrots, cucumbers and peppers. Fold the sides in and then roll up like a burrito. Repeat with the remaining wrappers and ingredients, keeping the finished rolls covered with a damp paper towel as you work.
• Divide the slaw among 4 plates and place 2 summer rolls on each. Serve with more dressing for dipping.

GINGER COLESLAW

Steps:

• Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• For dressing:.
• Combine olive oil, vinegar, sesame oil, soy sauce, mustard, and crushed red pepper in a screw-top jar. Cover and shake well to mix.
• For Slaw:.
• Stir together red cabbage and bok choy; divide among eight salad plates. Top each with pineapple slice, sugar snap peas, mushrooms, and cut up radishes. Drizzle dressing over salads. Garnish with whole radishes. Enjoy!
• Makes 8 servings.

SESAME-GINGER COLESLAW

Steps:

• Rinse cabbage; remove 4 to 6 outer leaves and set aside. Then core cabbage and finely shred to make 10 cups. Reserve any remaining cabbage for other uses.
• Combine shredded cabbage, onion, and cilantro. Stem and core bell pepper; cut into 2-inch slivers and add to cabbage mixture. Trim end on cucumber, then run a fork down the side, leaving markings that show white flesh. Cut into 1/4-inch rounds and then cut rounds into about 4 matchstick shapes each (total about 1 1/2 cups); add to cabbage mixture. Cover and refrigerate until ready to serve, up to 4 hours.
• In a small nonstick frying pan, combine sesame seeds and oil. Cook over medium heat, stirring often, until seeds begin to turn golden, 3 to 5 minutes. Remove from heat and let cool. Mix in vinegar, sugar (if using), lemon juice, and ginger; add salt and pepper to taste.
• Just before serving, pour dressing over cabbage mixture. Gently fold ingredients to evenly coat all. Line serving bowl or platter with reserved cabbage leaves, and spoon slaw onto leaves. Garnish with cilantro sprigs and serve.

SESAME COLESLAW

Steps:

• Combine cabbage, carrots and sliced spinach in large bowl.
• Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
• Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

SESAME AND GINGER COLESLAW (NO MAYO)

Steps:

• Mix the cabbage, carrot, green onion and cilantro in a large bowl.
• Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.
• Toss the salad in the dressing and garnish with sesame seeds.

ASIAN-FLAVORED COLESLAW WITH RICE VINEGAR AND GINGER

Steps:

• Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.
• Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve.