Asian Slaw With Spicy Thai Vinaigrette

Sharon123's Note:

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 cup finely shredded green cabbage
• 3 cups finely shredded red cabbage
• 3 cups finely shredded napa cabbage
• ½ cup green onion , sliced
• ¼ cup red bell pepper , chopped small
• 2 cups carrots , shredded
• kosher salt
• fresh ground black pepper

Spicy Thai Vinaigrette (use 1 cup)

• 1⁄3; cup rice wine vinegar
• 2 teaspoons fresh lime juice (to taste)
• 2 -3 tablespoons chili-garlic sauce
• 1 ½ teaspoons honey
• 1 teaspoon minced fresh ginger , peeled
• 1 teaspoon minced garlic
• 1 tablespoon fresh basil , chopped
• 1 tablespoon fresh mint leaves , chopped
• 1 tablespoon fresh cilantro leaves , chopped
• ¼ teaspoon black pepper
• 1 ½ teaspoons toasted sesame seeds
• ½ teaspoon ground coriander
• kosher salt
• 1 tablespoon toasted sesame oil
• ½ cup peanut oil (or corn oil)

Directions:

1. 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.
2. 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!

Reviews

[Suse40]

Loved this fresh new taste! I did not have the chili sauce and I left out the honey, but I added ground red pepper (hot) to the dressing and honey roasted peanuts to the slaw instead. I think I added more sesame oil to the dressing, because I love the taste. Had some frozen basil and some fresh cilantro--excellent addition to cabbages. This makes a huge batch--perfect for potlucks. If I had chow mein noodles, I think those would be a nice crunch too.

[Andi of Longmeadow Farm]

Oh I love this nice change slaw!! We have fresh cabbage growing in the garden, so I use only red/and green cabbage, but everything else stayed the say. I could of eaten (and I did) the dressing right off the spoon!! I also used the WHOLE 3 tablespoons of chili-garlic-sauce. YUM! Also I had a bunch of cilantro that needed to be used, so that turned in to about 1/4 cup of that. YUM! Will make this a lot, I loved the use of garden vegetables! Made for ZWT 6

[realbirdlady]

I just did the vinaigrette as written, and used boy choi and carrots for the salad. The flavor balance was a little off for my taste, but I there's a lot of potential. I would use less chile. I think I would put the sesame seeds directly on the salad, not in the vinaigrette, and perhaps a bit of the mint and cilantro as well - their flavors seemed to get lost. It's definitely an easy make-ahead dressing.