Spicy Asian Coleslaw Armadillo Willys Rip Off Recipes
SPICY SRIRACHA ASIAN COLESLAW
This Sriracha Asian Coleslaw is easy to make with only 6 ingredients and 10 minutes of time, but packs in all the flavor! Serve it as a side dish, or try it layered on your fish tacos, BBQ sandwich, burger, or bowls.
Provided by Kimber
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
- In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
- Serve chilled.
Nutrition Facts : Calories 112 kcal, Carbohydrate 4 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 186 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPICY ASIAN COLESLAW
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
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.
ASIAN-STYLE SPICY COLESLAW RECIPE - (4.8/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic, and Sriracha. In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro, and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.
SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S
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
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 COLESLAW
A flavorful twist on the classic, this Asian inspired coleslaw has both green and red cabbage and is creamy, tangy and slightly spicy.
Provided by Liz DellaCroce
Categories Side Dish
Time 10m
Number Of Ingredients 11
Steps:
- Whisk together the Spicy Mayo Dressing in the bottom of a large bowl: rice vinegar through sesame oil.
- Add both types of cabbage and carrots to the bowl and toss to coat with the dressing. Check for seasoning and add salt and pepper to taste.
- Toss in the scallions before serving.
Nutrition Facts : Calories 98 kcal, Carbohydrate 9.7 g, Protein 1.4 g, Fat 6.2 g, SaturatedFat 0.9 g, Cholesterol 2 mg, Sodium 117 mg, Fiber 1.5 g, Sugar 5.9 g, UnsaturatedFat 5.3 g, ServingSize 1 serving
SPICY ASIAN COLESLAW -- ARMADILLO WILLY'S RIP OFF
Number Of Ingredients 1
Steps:
- mix everything up
SPICY ASIAN SLAW
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
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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