asian coleslaw

Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it&#x27;s sure to please everyone.

Asian Salad

sesame seeds

almonds

raw, unsalted sunflower seeds

carrot ((1 large carrot))

onions

bean sprouts

(3.5 ounce) wonton strips ((about 2 cups))

olive oil ((or vegetable oil))

sugar

soy sauce

½ tablespoons vinegar

black pepper

¼ teaspoon toasted sesame oil, (or to taste, optional)

flavor packet from instant noodles

Preheat the oven to 350ºF. Spread sesame seeds, almonds, and sunflower seeds on a large baking pan. Bake the seeds and almonds for about 10 minutes or until golden brown. Watch closely near the end of the baking time as they can burn quickly. Remove from baking pan, spreading on a plate to cool completely. Don’t leave them in the pan because they will continue to brown. (See note for toasting nuts in skillet.)

Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.

In a very large mixing bowl, combine the cabbage, carrot, green onion, and bean sprouts. 

Make the dressing in a jar or small bowl. Add olive oil, sugar, soy sauce, vinegar, salt, pepper, sesame oil, and flavor packet from the noodles to bowl or container. If using a bowl, whisk ingredients together thoroughly. If using a jar, shake ingredients until well combined. Make sure the oil and vinegar are mixed together well and not separated. 

When you are ready to serve, pour the dressing over the salad and use salad tongs to combine. Stir in wonton strips, crushed ramen noodles, seeds and almonds. Serve immediately.

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Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it’s sure to please everyone.

This spicy Asian Red Cabbage Slaw is a quick and easy, crisp and crunchy salad coated in a tangy sesame-ginger dressing.

Asian Red Cabbage Slaw (Quick &amp; Easy Side Dish!)

vegetable oil

rice vinegar

sesame oil

ginger

honey

Salt and pepper,

head red cabbage, thinly sliced (about 4 cups)

green onions, thinly sliced (about ¾ cup)

carrots, shredded (about ½ cup)

poblano pepper, finely chopped (about ½ cup)

jalapeño, minced (about 1 tablespoon)

cashews,

¼ cup cilantro, chopped

whisk

Combine first 6 ingredients in a medium bowl. Season with salt and pepper. Set aside. (Can be made ahead. Cover and refrigerate up to 1 week.)

Dressing

combine

In a large bowl, toss together first 7 ingredients.

Mix in dressing. Season with salt and pepper to taste.

garnish

Garnish with additional chopped cashews and cilantro, if desired.

storing

Can be made 3 days ahead. Cover and chill leftovers.

Slaw

Crunchy, packed full of vegetables and with a creamy sesame mayo dressing, this is a perfect side dish for your Asian dishes! Asian Cabbage Slaw goes well in burgers and steamed bao buns, but also makes a brilliant sidekick to BBQ meats. Make it spicy if you like by adding a little sriratcha to the dressing!

Asian Cabbage Slaw With Sesame Mayo

cabbage

red (purple cabbage, shredded)

carrot

onion

pepper

coriander

mayonnaise

lemon juice

tsp sriracha (optional)

Add all the sesame mayo ingredients into a small bowl and mix to combine. Add a tbsp of cold water to loosen the dressing, if it is too thick (it will make it easier to coat the vegetables in dressing).

Tip all the vegetables and herbs in a large boal. Spoon the dressing over and toss well. Sprinkle some sesame seeds on top if you like.

Make this easy Asian Slaw with Ginger Peanut Dressing for a delicious side or to pile on top of pulled pork sandwiches!  This is a fresh and vibrant coleslaw without mayo and is sure to be a hit with your family!

Asian Slaw with Ginger Peanut Dressing

packaged coleslaw mix

red cabbage

red bell pepper (thinly sliced)

carrots

cilantro (chopped)

Tablespoons rice wine vinegar

Tablespoons vegetable oil

peanut butter

Tablespoons brown sugar

ginger root

garlic

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.

Top 4 asian coleslaw recipes from across the web

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Top Tags

Asian Salad

Asian Red Cabbage Slaw (Quick &...

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Asian Slaw with Ginger Peanut Dress...

Top 4 asian coleslaw recipes from across the web

The most viewed asian coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Salad

Asian Red Cabbage Slaw (Quick &amp;...

Asian Cabbage Slaw With Sesame Mayo

Asian Slaw with Ginger Peanut Dress...

The most viewed asian coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Asian Red Cabbage Slaw (Quick &...