SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S
Not sure how many restaurants Armadillo Willy's have, but the one I usually go to is their original one and the one I've been going for something like 30 years. It's a BBQ restaurant with what I think of as one of the better tasting BBQ around. They also have this coleslaw that I really like. I've seen other clones but the one near us do not have onion, apple, green onion in their's. Taking it apart, it is chopped green cabbage with some red cabbage for color only, small amount of shredded carrots, cilantro and peanuts. What makes this coleslaw tasty is the spiciness. I've experimented with this dressing and it's not 100% there yet to the original one, but it's getting awfully close. The way most of these smaller places work is they incorporate what's available to them in their side offerings. And the cost is something they must look at. They keep 2-3 types of hot sauces for you to take to the table and I think that's where the spiciness is coming from.
Provided by Rinshinomori
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the salad ingredients in a bowl.
- Combine all the coleslaw sauce ingredients in a small bowl.
- Spoon in coleslaw sauce into salad and mix well. Taste for more salt and pepper if needed. Cover and refrigerate until serving.
SPICY PEANUT SLAW
A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)
Provided by Julesong
Categories Fruit
Time 1h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
- Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
- Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
- To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
- Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
- Season with salt and pepper, to taste.
- Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
- Makes about 6 cups, serving 6 to 8.
- Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.
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