inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
et aside.
For the Asian chicken burger:
Combine the
In a large, shallow bowl, combine soy sauce, sugar, mirin and garlic. Add turkey and turn to coat. Chill for 1 hour.
Heat a large frying pan over medium heat. Cook turkey for 3-4 mins per side, until cooked through.
To make the slaw, combine cabbage, noodles, carrot and spring onions in a large bowl. Whisk together peanut oil, sesame oil, soy sauce, sugar and lemon juice. Pour over slaw and toss to combine. Sprinkle with sesame seeds and serve with turkey.
Make the Tri-Color Asian Slaw: Put all ingredients in a
nion. Serve crab cakes with Asian slaw and top with soy mayonnaise
ours.
To prepare the Asian Slaw: In a small clean mixing
aper towel.
To make asian slaw, just before serving, toss all
to make an asian slaw.
Refrigerate the slaw.
Assemble the nachos
igh heat.
Make the slaw. In a large bowl, combine
Remove packet from soup and set aside. Crush noodles. Place noodles in bottom of large bowl. Top with slaw mix. Sprinkle with almonds, sunflower seeds and green onions. Whisk together contents from flavor packet, sugar, oil and vinegar. Pour over slaw. Cover and chill 24 hours. Toss before serving. Serves 8 to 19.
arge bowl combine the broccoli slaw, cucumber, green onion and cilantro
In a small bowl, whisk together the dressing ingredients.
This can be made ahead and refrigerated for several days.
Let stand 30 minutes at room temperature before tossing the slaw.
In a large bowl, combine the slaw ingredients.
Add dressing and toss to coat.
Season and serve.
Crush noodles in bottom of 13 x 9 casserole dish.
Layer slaw mix, onions, almonds and sunflower seeds, but do not mix.
Then mix together oil, vinegar, sugar and 2 packages of the Ramen noodle seasoning mix.
Pour over other mixture, but do not mix.
Let chill 24 hours.
Then mix before serving.
Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
Combine first four ingredients, set aside.
Remove flavor packets from noodles, and crush noodles; set this aside, also. Whisk together contents from flavor packets, sugar, vinegar, and oil.
Refrigerate until ready to use.
When ready to serve, combine noodles with slaw mixture.
Pour oil mixture over this and toss well.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
efore slicing.
FOR THE SLAW:
Whisk first 6 ingredients
n your crock-pot. This recipe only took 2 hours on
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.