TANGY GINGER SLAW
Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN SLAW
You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.
Provided by Jeanine Donofrio
Categories Side dish
Time 24m
Yield 4 as a side
Number Of Ingredients 15
Steps:
- Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
- In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
- In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.
SWEET & TANGY ASIAN SLAW
A delicious sweet and tangy slaw recipe. It pairs perfectly with grilled fish, adds crunch and flavor to sandwiches, and gives salads that extra flavor punch.
Provided by Laurel
Categories Sides
Time 30m
Number Of Ingredients 14
Steps:
- To prepare the dressing combine the olive oil, rice vinegar, soy sauce, sesame oil, sucanat sugar, garlic, ginger, and red pepper flakes in a jar with a screw top lid. Shake vigorously to combine. Set aside.
- To prepare the carrots slice them into thirds widthwise. Slice each third into 1/8 inch strips. Next, slice these strips into 1/8 inch match sticks. Repeat with the remaining carrots. The end result should be long and skinny strips of carrot. Add to a large bowl.
- Next, slice the kohlrabi in half. Reserve the other half for another use. Using a paring knife, peel the kohlrabi half needed for this recipe. Lay the kohlrabi cut side down and slice it into 1/8 inch thick slices. Slice these pieces into 1/8 inch matchsticks. The kohlrabi should end up being a similar shape and size as the carrots. Add to the bowl with the carrots.
- For the apple will want to cut each side off the core. Discard the core and lay each piece cut side down. Cut the apple pieces into 1/8 inch slices. Cut each of these slices into 1/8 inch matchsticks. The apple should look like the carrot and kohlrabi strips. Place into the bowl with the carrot and kohlrabi.
- Slice the scallions into thin rounds on the bias (which simply means on an angle) and add them to the bowl. Add in the shredded purple cabbage and the dressing. Toss to combine. Serve immediately or allow the flavors to develop by leaving the slaw in the fridge for 1-4 hours before serving.
TANGY GINGER-ALMOND ASIAN SLAW
This Tangy Ginger-Almond Asian Slaw is so easy -- the dressing takes only 5 minutes to prep and whizz up in a food processor. It's a perfect blend of tart, sweet, salty and savory. Sriracha sauce gives a kick of heat, and sesame oil and mirin add to the complex flavors.
Provided by Beth
Categories Side Dish
Number Of Ingredients 17
Steps:
- Whisk all ingredients for the dressing in bowl.
- Transfer to a container for serving and storing.
- Place all the julienned vegetables into a salad bowl and mix gently.
- Drizzle the Ginger-Almond Dressing over the shredded vegetables.
- Garnish with sesame seeds and extra green onions.
TANGY ASIAN GINGER DRESSING
Delicious dressing found on allrecipes.com. It is super yummy on crunchy cabbage salads but can certainly be used on really any fresh raw veggies. Enjoy!
Provided by hollyfrolly
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients into a dressing cruet (bottle). Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute.
Nutrition Facts : Calories 433.2, Fat 40.6, SaturatedFat 5.6, Sodium 2013.6, Carbohydrate 16.3, Fiber 0.4, Sugar 13.6, Protein 4
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