Thai Slaw Recipes

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!

Steps:

• Combine first 6 ingredients in large bowl.
• Mix MIRACLE WHIP and lime juice.
• Add to cabbage mixture; toss to coat.

Steps:

• Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
• Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.

Steps:

• In a plastic re-sealable bag, combine black pepper, salt, paprika, cumin, brown sugar, cayenne pepper, allspice, 2 teaspoons of ginger, and the chopped parsley. Add flank steak and coat evenly. Seal bag and refrigerate for 1 to 12 hours.
• Grill for 8 to 10 minutes. Allow meat to rest 10 minutes before slicing.
• In a small non-reactive bowl, combine sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add remaining ginger and jalapeno. In a wok pan, combine dressing and scallions.
• Cook 1 to 2 minutes. Add cabbage and carrot and toss until heated through, about 3 to 4 minutes.
• Remove from heat and add cilantro.
• Combine sliced flank steak and cabbage slaw and serve on warm pita wraps.

Steps:

• For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
• Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes.
• Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
• Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
• Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
• Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
• Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
• Spoon chicken mixture into toasted buns and top with coleslaw.

Steps:

• Toss coleslaw blend with chicken, peanuts and cilantro.
• Add dressing; mix lightly.

Steps:

• In a bowl, combine all ingredients. Use within 1 to 2 hours.

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

Steps:

• Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar. Pour dressing over the slaw and stir through coriander just before serving.