Best 8 Asian Coleslaw With Miso Mustard Dressing Recipes
Discover a vibrant Asian twist on the classic coleslaw with this tantalizing recipe. This salad boasts a harmonious blend of textures and flavors, featuring crisp cabbage, crunchy carrots, and a refreshing medley of Asian vegetables. The secret lies in the delectable miso mustard dressing, which adds a savory and tangy dimension that elevates the entire dish. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.
Here are our top 8 tried and tested recipes!
ASIAN COLESLAW
A great twist on cabbage salad. The peanut butter in the dressing is the secret.
Provided by RRITCHESKE
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g
ASIAN COLESLAW
Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN COLESLAW WITH MISO-GINGER DRESSING
This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.
Provided by NcMysteryShopper
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
- Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.
Nutrition Facts : Calories 318.5, Fat 28.9, SaturatedFat 2.9, Cholesterol 0.6, Sodium 392.6, Carbohydrate 14.8, Fiber 4.3, Sugar 6.9, Protein 3.2
ASIAN COLESLAW WITH MISO MUSTARD DRESSING
Steps:
- 1.In a bowl, combine the vinegar, sugar and 1/4 teaspoon of salt. Add the celery leaves; toss to coat. Let stand for 10 minutes. 2.In a bowl, mix the mustard, mayonnaise and miso. Add the cabbages and celery ribs and toss to coat; season with salt. Transfer the slaw to a serving bowl. Top with the celery leaves and serve
COLESLAW WITH MISO DRESSING
Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Provided by Dawn Perry
Categories easy, lunch, salads and dressings, vegetables, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
- Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
ASIAN MISO-TURMERIC DRESSING
Give your salads a boost with this tasty dressing!
Provided by Julie Nobles
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine rice vinegar, olive oil, miso paste, sesame oil, honey, tamari, garlic, ginger, sesame seeds, turmeric, and pepper in a food processor; blend until creamy, about 1 minute. Store dressing in a sealed jar in the fridge.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 4.7 g, Fat 8.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 276.1 mg, Sugar 3.1 g
ASIAN COLESLAW WITH SESAME DRESSING
Make and share this Asian Coleslaw With Sesame Dressing recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For dressing:.
- Combine olive oil, vinegar, sesame oil, soy sauce, mustard, and crushed red pepper in a screw-top jar. Cover and shake well to mix.
- For Slaw:.
- Stir together red cabbage and bok choy; divide among eight salad plates. Top each with pineapple slice, sugar snap peas, mushrooms, and cut up radishes. Drizzle dressing over salads. Garnish with whole radishes. Enjoy!
- Makes 8 servings.
ASIAN-STYLE COLE SLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Summer Cabbage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.
Tips:
- To add a refreshing crunch to the coleslaw, use a mandoline or a sharp knife to thinly slice the cabbage and other vegetables. - If you don't have a mandoline, use a sharp knife to thinly slice the cabbage and other vegetables. - Use a variety of colorful vegetables, such as red cabbage, carrots, and bell peppers, to add visual appeal to the coleslaw. - For a creamy and tangy dressing, use a combination of mayonnaise, rice vinegar, and Dijon mustard. - For a lighter dressing, use a combination of Greek yogurt, rice vinegar, and Dijon mustard. - If you like a bit of a kick, add a pinch of cayenne pepper or a drizzle of Sriracha sauce to the dressing. - For a nutty flavor, add a tablespoon of toasted sesame seeds to the dressing. - Serve the coleslaw immediately, or chill it for at least 30 minutes before serving for a more flavorful dish.Conclusion:
This Asian coleslaw with miso mustard dressing is a delicious and refreshing side dish that is perfect for any occasion. With its vibrant colors and flavorful dressing, this coleslaw is sure to be a hit. It is also a healthy dish that is packed with vitamins and minerals. So next time you're looking for a quick and easy side dish, give this Asian coleslaw a try. You won't be disappointed!
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