Thai Summer Napa Slaw Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

Steps:

• Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
• Add the peppers, scallions and sprouts, mix to combine.
• In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
• Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
• Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
• Add this to the mayonnaise mixture and blend well.
• Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
• Add the cilantro and the pistachios and toss well.
• Season with salt and pepper.
• Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!

Steps:

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

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 buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.
• Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
• DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

Steps:

• Combine dressing (sugar through sesame oil) in a small bowl.
• Pour over slaw, toss to coat.

Steps:

• To prepare slaw, combine first 11 ingredients in a large bowl.
• To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
• Drizzle over slaw; toss well to coat. Serve immediately.