Have you ever thought about sprucing up that boring old coleslaw? Well, you're in for a treat! Asian coleslaw is not just colorful; it's packed with flavor that'll make your taste buds dance. From the nutty goodness of sesame dressing to the zesty kick of mango, there's a version for everyone. And trust me, once you try these five unique recipes, your regular slaw days might just be over. Ready to dig in?
Classic Asian Coleslaw With Sesame Dressing
Classic Asian Coleslaw with Sesame Dressing is a vibrant and invigorating dish that combines crunchy vegetables with a rich, nutty dressing. This slaw is perfect as a side dish for grilled meats or as a light lunch option. The combination of cabbage, carrots, and bell peppers tossed in a sesame-soy dressing offers a delightful crunch and a burst of flavor that will enhance any meal.
Ingredients:
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup bell peppers, thinly sliced (any color)
- 1/4 cup green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 teaspoon garlic, minced
- Sesame seeds for garnish
Instructions:
In a large bowl, combine the green cabbage, red cabbage, carrots, bell peppers, green onions, and cilantro; toss to mix well.
In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated ginger, and minced garlic until well combined.
Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated. Let the coleslaw sit for at least 15 minutes to allow the flavors to meld before serving.
Garnish with sesame seeds just before serving.
Extra Tips:
For added texture and flavor, consider incorporating other ingredients like sliced almonds, chopped peanuts, or sunflower seeds.
You can also customize the dressing by adjusting the sweetness or adding a splash of sriracha for some heat.
This coleslaw can be made in advance and stored in the refrigerator for up to 2 days; nonetheless, for the best crunch, it's recommended to dress it just before serving.
Always taste and adjust the seasoning to suit your preference!
Spicy Peanut Asian Coleslaw
Spicy Peanut Asian Coleslaw is a vibrant and crunchy dish that combines the freshness of crisp vegetables with a rich and spicy peanut dressing. This salad is perfect as a side dish for grilled meats or as a light meal on its own.
The combination of savory, sweet, and spicy flavors, along with the satisfying crunch of the coleslaw mix, makes it a delicious addition to any table. Whether you're hosting a summer barbecue or simply looking for a quick and healthy meal, this coleslaw will impress and tantalize your taste buds.
Ingredients:
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed and halved
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or more to taste)
- Salt and pepper to taste
- Crushed peanuts for garnish
Instructions:
In a large bowl, combine the coleslaw mix, red bell pepper, snap peas, green onions, and cilantro.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and sriracha until smooth.
Pour the dressing over the vegetable mixture and toss until well combined. Season with salt and pepper to taste.
Let the coleslaw sit for about 10-15 minutes before serving to allow the flavors to meld.
Extra Tips:
For the best flavor, prepare the coleslaw a few hours in advance and refrigerate it until serving. This will allow the vegetables to soak up the dressing and improve the overall taste.
If you prefer a lighter dressing, you can thin it out with a little water or coconut milk. Additionally, feel free to add other vegetables such as shredded carrots, diced cucumbers, or even edamame for more texture and nutrition.
Adjust the level of sriracha according to your spice preference, and don't forget to sprinkle crushed peanuts on top just before serving for an extra crunch!
Thai Mango Coleslaw
Thai Mango Coleslaw is a revitalizing and vibrant dish that combines the crunch of fresh vegetables with the sweetness of ripe mango and a tangy dressing. Perfect as a side dish or a light meal on a warm day, this coleslaw is packed with flavor and texture.
The use of traditional Thai ingredients like lime, cilantro, and fish sauce gives this coleslaw an authentic twist that will tantalize your taste buds.
Ingredients:
- 4 cups green cabbage, shredded
- 2 cups carrots, shredded
- 1 ripe mango, diced
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, chopped (for garnish)
Dressing:
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons honey or agave syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
To prepare the Thai Mango Coleslaw, begin by combining the shredded cabbage, carrots, diced mango, red bell pepper, cilantro, and green onions in a large mixing bowl.
In a separate bowl, whisk together the lime juice, fish sauce, honey, sesame oil, garlic, and ginger to create the dressing.
Pour the dressing over the vegetable mixture and toss everything together until well combined. Allow the coleslaw to sit for at least 15 minutes to let the flavors meld together before serving.
Garnish with chopped peanuts for an added crunch.
For the best results, use fresh and ripe mangoes for a naturally sweet flavor. Feel free to adjust the dressing ingredients according to your taste preferences; for example, add more honey for sweetness or extra lime juice for tanginess.
This coleslaw can be made ahead of time and stored in the refrigerator, but it's best enjoyed fresh to maintain the crispness of the vegetables.
Additionally, you can customize the recipe by including other vegetables like shredded red cabbage or snap peas for added color and texture.
Crunchy Ramen Noodle Coleslaw
Crunchy Ramen Noodle Coleslaw is a delightful twist on traditional coleslaw that incorporates the satisfying crunch of ramen noodles, making it a perfect side dish for barbecues, picnics, or potlucks.
This vibrant dish combines fresh vegetables with a tangy dressing, resulting in a revitalizing and flavorful salad that will impress your guests. It's quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients:
- 1 package of ramen noodles (discard the seasoning packet)
- 4 cups of coleslaw mix (shredded cabbage and carrots)
- 1 cup of chopped green onions
- 1 cup of sliced almonds
- 1/2 cup of sunflower seeds
- 1/2 cup of vegetable oil
- 1/4 cup of rice vinegar
- 1/4 cup of granulated sugar
- 1 tablespoon of soy sauce
- Salt and pepper to taste
Instructions:
Begin by breaking the ramen noodles into small pieces and toasting them in a dry skillet over medium heat for about 3-5 minutes until golden and crunchy.
In a large bowl, combine the coleslaw mix, toasted ramen noodles, chopped green onions, sliced almonds, and sunflower seeds.
In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, salt, and pepper until well combined.
Pour the dressing over the coleslaw mixture and toss everything together until evenly coated.
Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Extra Tips:
For an added flavor boost, consider adding some sesame oil to the dressing for a nutty aroma or tossing in some shredded chicken for protein.
You can also customize the vegetables according to your preference, adding ingredients like bell peppers or shredded carrots for extra color and crunch.
If you're preparing this dish in advance, it's best to add the ramen noodles right before serving to maintain their crunchiness.
Enjoy this delightful salad as a revitalizing complement to any meal!
Ginger Soy Coleslaw
Ginger Soy Coleslaw is a revitalizing and vibrant dish that combines the crunch of cabbage with a zesty dressing, making it a perfect side for grilled meats or a light lunch option. The combination of ginger and soy sauce adds an Asian flair that enhances the traditional coleslaw into something unique and delicious. This recipe is quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients:
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, grated
- 1 cup red cabbage, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame seeds (optional)
To prepare the Ginger Soy Coleslaw, start by combining the green cabbage, red cabbage, carrots, green onions, and cilantro in a large bowl. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey until well blended.
Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated with the dressing. If using, sprinkle sesame seeds on top for added crunch and flavor. Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to develop.
When making Ginger Soy Coleslaw, feel free to customize the recipe by adding other vegetables such as bell peppers or radishes for extra color and crunch. You can also adjust the sweetness of the dressing by adding more or less honey or agave syrup according to your taste preferences.
For a spicier kick, consider adding a pinch of red pepper flakes or some chopped fresh chili. This coleslaw can be stored in the refrigerator for up to 2 days, making it a convenient option for meal prep.