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.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Since this Thai-influenced recipe calls for lager, a Thai lager would be
he pork. Top with the coleslaw then the bun tops and
Set aside.
Combine 'pad Thai sauce' ingredients together in a
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
Place coleslaw mix or broccoli slaw mix in large bowl.
In a separate bowl mix the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts.
stir until well blended.
Taste and season with salt and pepper to taste.
Add to the slaw mixture and toss gently to mix.
Refrigerate for a few hours, stir occasssionally to allow flavors to blend.
Mix ingredients in a small bowl and stir until cole slaw is fully coated.
n a large bowl; add coleslaw blend and toss to coat
Add the 4 oz. of Thai curry paste and mix well
Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl.
Chill until ready to use.
For dressing: Place ingredients in a mixing bowl and whisk together.
Slowly add sesame oil while whisking.
Pour desired amount, about 1/4 cup, over chilled salad vegetables.
Serve.
nfused Vinegar:
Place fresh Thai Basil and place it in
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
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.
Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.
rom skillet.
3. Add coleslaw mix, reserved 1/4 cup
br>Add the prepared Pad Thai sauce, stir in well, pull
ew Recipes:
Read the recipe ALL the way through before
ayo.
To make the coleslaw: In a large bowl combine