Spicy Thai Coleslaw Food

COPYCAT CLAIM JUMPER'S THAI COLESLAW

Steps:

• 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.

SPICY THAI COLESLAW

Steps:

• Using a food processor, chop up peanuts, garlic and chilies. Empty into large bowl.
• Using the slicing blade on food processor, slice up cabbage, then add to large bowl. Using same blade slice up cucumbers. Add green onions to bowl. Toss all together.
• Wisk together vinegar, sugar, curry and oil, pour over vegetables. Add cilantro and parsley to bowl, and mix all together until will combined. Place in fridge until ready to serve.
• Reduce amount of chilies for less spice.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

COPYCAT SWEETGREEN SPICY THAI SALAD

Steps:

• For the Salad:.
• Preheat broiler.
• Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
• In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
• For the Spicy Cashew Dressing:.
• Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• 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.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• 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.

SWEET THAI COLESLAW

Steps:

• Mix ingredients in a small bowl and stir until cole slaw is fully coated.