Number Of Ingredients 17 Steps:
Whisk all ingredients for the dressing in bowl. Transfer to a container for serving and storing. Place all the julienned vegetables into a salad bowl and mix gently. Drizzle the Ginger-Almond Dressing over the shredded vegetables. Garnish with sesame seeds and extra green onions.
Time 30m Yield 2 cups. Number Of Ingredients 13 Steps:
In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Time 20m Yield 6 servings Number Of Ingredients 11 Steps:
Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well. Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.
Time 5m Yield 12 Number Of Ingredients 8 Steps:
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Make the dressing. Combine all of the dressing ingredients in a small bowl. Cover and refrigerate for several hours, or overnight. In a serving bowl, combine cabbage, carrots, and snow peas. Add dressing and toss to coat all of the vegetables. Top with cilantro (if using). Serve immediately!
Time 5m Yield 16 Number Of Ingredients 8 Steps:
Whisk together the oil, vinegar, honey, sesame seeds, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Serve as salad dressing.
