Papas Slaw Recipes

PAPAYA SLAW WITH SPICY HONEY VINAIGRETTE

Steps:

• For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
• For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

NAPA SLAW

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.

PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)

Steps:

• Stir cabbage and carrots together in a large bowl.
• Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
• Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.

EASY PEASY SLAW

Steps:

• Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just before serving.

DOLLY PARTON COLESLAW

Steps:

• Mix all ingredients in large bowl. Chill till ready to serve. Serves 10-12.
• Note: I slightly change the amounts of ingredients for my personal preference and a tarter flavor. I use ½ medium sweet Vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup white vinegar. Also, I increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full fat mayonnaise. I strongly recommend using only full fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar break down the light mayonnaise into a watery consistency which is not desirable.

PINEAPPLE-PAPAYA SLAW

Steps:

• Whisk together first 6 ingredients. Place remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 2 hours. Stir before serving.

NAPA CABBAGE SLAW

Steps:

• In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
• In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.

THE LADY'S COLESLAW (PAULA DEEN)

Steps:

• Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
• Put processed vegetables into serving bowl.
• Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
• Shred the remaining half head of cabbage.
• Mix cabbage with processed vegetables.
• In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
• Mix dressing into vegetables and toss well.
• Chill for at least 1 hour.
• Toss again before serving.

AIN'T YOUR MAMA'S SLAW

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing and sugar until blended. Add to salad; toss to coat.
• Refrigerate 1 hour. Add nuts just before serving; mix lightly.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.