n a large bowl, combine coleslaw mix, green onions, snow peas
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
Mix dressing, peanut butter, chili/cayenne powder and ginger. Pour sesame oil to a nonstick skillet.
Add chicken, nuts and half of dressing mixture.
Saute over medium heat until hot.
Remove to a serving bowl.
In a separate bowl, toss coleslaw mix, bell pepper and cilantro.
Mix salad ingredients in large bowl.
Mix dressing ingredients in small bowl.
Toss together when ready to serve.
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
owl. Place the ramen noodles, coleslaw mix, green onions, and sunflower
Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl.
Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well.
Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.
Break up the dry ramen noodles into small pieces.
In a large bowl add the coleslaw mix.
In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles. Add and combine onions, almonds and sunflower seeds.
Pour sauce mix over coleslaw and combine thoroughly.
Add ramen noodles and toss just before serving.
Enjoy! :-).
Preheat oven 350 deg.
Place crushed Ramen noodles, almonds, and sunflower seeds on a jelly roll pan and bake for 5-7 minute Watch closely so they don't burn. Cool until needed.
Mix dressing in a small bowl. Can be done ahead of time.
In a large bowl, mix coleslaw mix, carrots, and green onion. When noodle mixture is cooled and you are ready to serve, add to the cabbage mixture. Stir in the dressing and serve immediately.
Combine the first 4 ingredients in a large bowl.
Add the green onions and coleslaw, tossing gently to coat.
Sprinkle the slaw with parsley and sesame seeds.
Serve immediately.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
(the 2 tbs of cider makes this pretty tangy, but that is what I like so if you don't I would start with 1tbs and add until your personal liking).
In a bowl combine preparred coleslaw and all remaining ingredients.
Stir until blended well.
Refridgerate until ready to serve.
In a large bowl, combine yogurt, mustard and vinegar.
Add coleslaw mix and onions and stir to combine.
Add salt and pepper to taste.
ours.
To prepare the Asian Slaw: In a small clean
dd the browned chicken and coleslaw mix or shredded cabbage to
rom skillet.
3. Add coleslaw mix, reserved 1/4 cup
Trim fat from steak; cut steak diagonally across grain into thin slice.
Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
Add steak and green onions; stir fry 1 minute.
Remove steak mixture from skillet; keep warm.
Heat remaining 1 Tsp oil in skillet over medium high heat.
Add slaw; stir fry for 30 seconds.
Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use.
Add water and remaining seasoning packet to skillet; bring to a boil.
Break ...
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.