Showing posts with label Asian cole slaw. Show all posts
Showing posts with label Asian cole slaw. Show all posts

Saturday, June 30, 2018

Asian Cole Slaw #Recipe @PegCochran




This makes a nice change from the usual Cole slaw, potato salad or macaroni salad.  I found this recipe on-line and adapted it.  The original had diced avocado and mango in it.  I wasn’t feeling the avocado so I left it out along with the mango, which our supermarket didn’t have that day.  Instead, I substituted a small can of mandarin oranges.
These are the original quantities—more than enough to bring to a potluck or BBQ.  I halved it for the two of us and we had it for two nights with a dash leftover for lunch.

Salad
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (save seasoning packet for another use)
1 cup shelled and cooked edamame
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
1 small can mandarin oranges

Vinaigrette
1/2 cup olive oil
1/4 cup honey  
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

Heat oven to 425 degrees.
Mix all ingredients for the vinaigrette in a bowl and whisk well to combine.  



Set aside.


Spread crumbled ramen noodles and sliced almonds on a baking sheet.  Stir.  Bake for approximately five minutes or until lightly toasted and golden. Watch it carefully.  
Add salad ingredients to a large bowl.  Add ramen noodles and almonds and vinaigrette and toss well to mix.  





Chill until ready to serve.








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Thursday, January 22, 2015

Asian Style Cole Slaw #recipe @LucyBurdette


LUCY BURDETTE: The photo has nothing to do with the cole slaw recipe--my husband saw this at the pier right near where Hayley and Miss Gloria live, and I had to share it! Isn't that fun?

Now back to the recipe...

Cole slaw is one of those dishes (like potato salad) that I never seem to get quite right. And I don't like most restaurant versions either. This time I decided to try an Asian twist, a take-off on my recipe for sesame noodles. (Only without the noodles...) 

For the dressing:

1 tablespoon peanut or canola oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced 
1 inch fresh ginger, peeled and minced

3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
5-7 scallions, cleaned and chopped
1/3 cup chopped fresh basil or cilantro if desired

Heat the peanut oil and saute the garlic and ginger on medium heat for about a minute.
Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar,  and whisk these ingredients until well combined.








For the slaw:

1 head Chinese cabbage, chopped
1/2 head red cabbage, chopped
3-4 carrots, shredded
4 small peppers, cut into matchsticks
several inches white daikon radish, peeled and shredded




Prepare all the vegetables and combine them in a large bowl. Toss with the dressing and let the salad sit for an hour, refrigerated.















I served this with company baked ham and macaroni and cheese. It was quite refreshing and delicious!









I was planning to include cilantro, but my hub accidentally bought "culantro." One website said its scientific name literally translates as "foul-smelling thistle", while another said it smelled like crushed bedbugs. Soooo, I did not include this in the slaw:)







Lucy writes the Key West food critic mysteries:

 DEATH WITH ALL THE TRIMMINGS is here now!

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