Toms Banana Slaw Recipes

TOM'S GREEN BEANS WITH SHALLOTS

Steps:

• Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
• Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

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.

TOM'S FAVORITE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Butter and flour(or line with parchment paper)loaf pan.
• Whisk together dry ingredients in small bowl. Mix bananas, milk, vanilla and vanilla nut extract in another bowl.
• Beat butter and sugar in mixing bowl until light and fluffy. Add one egg at a time, mixing until incorporated. Then alternate mixing in dry ingredients in two batches starting and ending with dry ingredients.
• Stir in nuts, if using. Pour into prepared pan.
• Bake for approximately 1 hour and 10 minutes, (checking at 1 hour) until toothpick inserted comes out clean.

SLAW & BANANAS

Steps:

• In a large bowl, mix dressing ingredients until sugar and salt dissolve.
• Mix in cabbage; stirring until well coated.
• Gently fold in sliced bananas.

TOM'S BANANA SLAW

Steps:

• Mix mayo, vinegar, sugar, and pepper in small bowl.
• Cut banana in half lengthwise, and then slice into half rounds.
• Combine cabbage and bananas in salad bowl, and then add dressing.

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

TOMMY'S BLUE CHEESE COLESLAW (WITH BACON AND GRAPES)

Steps:

• Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
• Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

TOMMY BAHAMA'S ASIAN SLAW RECIPE - (3.3/5)

Steps:

• Toss together in a mixing bowl.