Spicy Asian Coleslaw Armadillo Willys Rip Off Recipes

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SPICY ASIAN COLESLAW



Spicy Asian Coleslaw image

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

Steps:

  • Combine the first 4 ingredients in a large bowl.
  • Add the green onions and coleslaw, tossing gently to coat.
  • Sprinkle the slaw with parsley and sesame seeds.
  • Serve immediately.

SPICY JALAPENO COLESLAW



Spicy Jalapeno Coleslaw image

A spicy coleslaw my family enjoys that is great on sandwiches or with BBQ.

Provided by cindy_richelle

Categories     Salad     Coleslaw Recipes     No Mayo

Time 2h30m

Yield 25

Number Of Ingredients 14

1 head green cabbage, shredded
1 onion, chopped
2 carrots, shredded
2 jalapeno chile peppers, chopped
1 egg
1 small lemon, juiced
1 tablespoon white vinegar
¼ teaspoon salt
1 cup vegetable oil
2 tablespoons prepared mustard
2 tablespoons white sugar
1 tablespoon cider vinegar
½ teaspoon ground chipotle chile pepper
½ teaspoon celery salt

Steps:

  • Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
  • Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
  • Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
  • Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 4.8 g, Cholesterol 7.4 mg, Fat 9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 81.8 mg, Sugar 3 g

BROCCOLI SLAW WITH SPICY DRESSING



Broccoli Slaw with Spicy Dressing image

This is a tasty broccoli slaw dressing recipe with spices that pack a punch to it.

Provided by Siameezer

Categories     Salad     Taco Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package broccoli coleslaw mix
½ cup light mayonnaise
2 limes, juiced
2 teaspoons white sugar
1 teaspoon brown sugar
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper

Steps:

  • Place broccoli coleslaw mix in a bowl.
  • Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

Nutrition Facts : Calories 142.6 calories, Carbohydrate 12.2 g, Cholesterol 10.5 mg, Fat 10.5 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 255 mg, Sugar 7.1 g

SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S



Spicy Peanut Coleslaw Like Armadillo Willy's image

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

6 cups cabbage, chopped (green)
1/2 cup red cabbage, chopped
1/2-1 small carrot, shredded
1/3 cup cilantro, chopped
1/2 cup peanuts
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon hot sauce (Tabasco)
1 teaspoon kosher salt
pepper

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 ASIAN SLAW



Spicy Asian Slaw image

This colorful, piquant slaw is made with an assortment of vegetables and herbs commonly used in Asian cuisines. If you don't feel like chopping all the vegetables by hand, use the grater attachment on your food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 18

1 cup mayonnaise
2 tablespoons toasted sesame oil
2 tablespoons mirin or rice-wine vinegar
1/4 cup chili sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons sesame seeds
1/2 small head red cabbage (about 1 pound)
1/2 head napa cabbage (about 1 pound)
1 turnip, peeled (about 9 ounces)
1 small daikon, peeled (about 8 ounces)
1 large carrot, peeled
4 scallions, thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

Steps:

  • Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
  • Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands so any dirt settles to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
  • Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl of cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. Will keep in refrigerator for up to 4 days.

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