Thai Summer Napa Slaw Recipes

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

NAPA CABBAGE SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

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.

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.

QUICK ASIAN BROCCOLI & NAPA SLAW

Steps:

• Combine dressing (sugar through sesame oil) in a small bowl.
• Pour over slaw, toss to coat.

DILLY NAPA SLAW

Steps:

• Put cabbage, carrot and green onion in a large bowl.
• For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
• Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
• Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.

THAI CABBAGE SLAW

Steps:

• In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
• Add remaining ingredients and toss to coat with dressing.
• Garnish with chopped peanuts, if desired.

THAI SALAD WITH CILANTRO LIME DRESSING

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

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.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!