Posts Tagged ‘Asian coleslaw’

shrimp closespicy shrimp aboveI promised to post this recipe ages ago, when I shared my recipe for Asian Coleslaw. However, life–and clearly a failing memory, somehow got in the way. But here it is now, one of my favorite “go to” dishes. It literally takes 5 minutes to make, requires very little time to marinade (and you can always skip the marinating time if needed), and is always a crowd-pleaser.

I like to serve this dish (adapted from Whole Foods Market) with an Asian style coleslaw and “sweet pickles” or sweet potato fries and a simple salad. You can cook the shrimp on the grill or in the oven under the broiler.


1/8 cup Sriracha chili sauce
1/8 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
3 cloves garlic, crushed
1 handful cilantro, roughly chopped, plus more for garnish
1 teaspoon sugar
Sea salt
Freshly ground black pepper
1 pound large, raw shrimp (16 to 20 count), peeled with tails left on and deveined


In a medium-size bowl, mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season with salt and pepper. Add in the shrimp and toss well to coat. Cover the bowl and marinate in the fridge for 1 to 3 hours.

Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until opaque, approximately 2 to 3 minutes per side. Remove the shrimp from the grill, and serve 1 to 3 skewers per person or slide the shrimp from the skewers using a fork, and pile on a serving platter. I confess my kids won’t eat the shrimp with the marinade, but you can easily make a milder version if your children are sensitive to “heat.”


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asian slaw2I serve this salad often, pairing it with Spicy Grilled Shrimp (recipe coming soon!) or turkey sausages and Sweet Pickled Cucumbers. It would also be a good side to a grilled tofu dish. It’s fast and easy to prepare with a great crunchy texture, and it’s an excellent source of Vitamin C and Vitamin K. (Vitamin K plays an important role in bone health. People who have taken broad-spectrum antibiotics are particularly at risk of Vitamin K deficiencies.)

This salad is essentially coleslaw but without carrots, green onions instead of white and the addition of curry and peanuts.

asian slaw1Ingredients for Salad

1/2 a small head of green cabbage, finely sliced

1/2 a small head of purple cabbage, finely sliced

3 green onions, finely sliced (the white part and a little of the green)

1/4 cup fresh cilantro leaves, roughly chopped, stems removed

2 tbsp. dry-roasted peanuts, roughly chopped (dry-roasted is a must!)

Ingredients for Dressing

1/4 cup mayonnaise

1/2 tsp. Dijon mustard

1 tsp. apple cider vinegar

2 tbsp. buttermilk

1/2 tsp. sea salt

1/4 tsp. freshly-ground pepper

2 tsp. mild curry powder


Toss first three salad ingredients in a large bowl, reserving cilantro and peanuts.

Whisk mayonnaise in a small bowl. Whisk in mustard until fully blended. Whisk in buttermilk, cider vinegar and buttermilk until blended. Whisk in spices until combined.

Toss the salad with the dressing until evenly coated. Sprinkle the cilantro and chopped peanuts over the top. Serve immediately.


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