Asian Coleslaw
Asian Coleslaw takes about 20 minutes from beginning to end. This recipe serves 10. One serving contains 134 calories, 4g of protein, and 7g of fat. For 89 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. 289 people have tried and liked this recipe. It works well as a very affordable side dish. If you have cilantro, soy sauce, canolan oil, and a few other ingredients on hand, you can make it. Plenty of people really liked this Asian dish. It is a good option if you're following a dairy free diet. It is brought to you by A Baking Life. Overall, this recipe earns a solid spoonacular score of 61%. Users who liked this recipe also liked Asian Coleslaw, Asian Coleslaw, and Asian Coleslaw.
Servings: 10
Ingredients:
1/2 cup almonds
2 cups chopped baby bok choy
2 tablespoons brown sugar
1/8 cup canola oil
1 cup shredded or julienned carrots
1/4 cup chopped cilantro
2 cloves garlic, minced
2 teaspoons freshly grated ginger
Juice from 1/2 lime
6 cups shredded Napa cabbage
4 tablespoons rice wine vinegar.jpg)
1/2 teaspoon salt, plus more to taste
1 bunch scallions, cut into 1-inch pieces
2 teaspoons sesame oil, or to taste
1/2 cup stemmed and sliced sugar snap or snow peas
3 tablespoons soy sauce
12 wonton wrappers
Equipment:
frying pan
paper towels
whisk
bowl
Cooking instruction summary:
Heat the canola oil in a small 6-inch skillet over medium heat. Cut each of the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.*
Heat a small skillet over medium heat. Cook the almonds for 3-4 minutes until golden, shaking the pan frequently and keeping a close eye on them so they dont burn. Season with salt, to taste, and set aside.
Place the cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl. In a separate bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice, and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.
Step by step:
1. Heat the canola oil in a small 6-inch skillet over medium heat.
2. Cut each of the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt, to taste, and transfer to a plate lined with paper towels. Set aside.*
3. Heat a small skillet over medium heat. Cook the almonds for 3-4 minutes until golden, shaking the pan frequently and keeping a close eye on them so they dont burn. Season with salt, to taste, and set aside.
4. Place the cabbage, bok choy, carrots, scallions, snow peas, and cilantro in a large bowl. In a separate bowl, whisk together the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice, and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.
Nutrition Information:
covered percent of daily need
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