Thai Summer Napa Slaw Recipes

THAI SUMMER NAPA SLAW

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.

THAI SLAW

Steps:

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

COPYCAT CLAIM JUMPER'S THAI COLESLAW

Steps:

• For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl.
• Chill until ready to use.
• For dressing: Place ingredients in a mixing bowl and whisk together.
• Slowly add sesame oil while whisking.
• Pour desired amount, about 1/4 cup, over chilled salad vegetables.
• Serve.

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW

Steps:

• In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
• Cover and refrigerate for 3 hours; preferably overnight.
• Heat oven to 350 degrees. Season pork with salt and pepper.
• Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
• Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
• For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
• Add remaining ingredients and toss to mix and coat.
• Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.