Recipe by Sharon123
A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!
Top Review by Suse40
Loved this fresh new taste! I did not have the chili sauce and I left out the honey, but I added ground red pepper (hot) to the dressing and honey roasted peanuts to the slaw instead. I think I added more sesame oil to the dressing, because I love the taste. Had some frozen basil and some fresh cilantro--excellent addition to cabbages. This makes a huge batch--perfect for potlucks. If I had chow mein noodles, I think those would be a nice crunch too.
- 1 cup finely shredded green cabbage
- 3 cups finely shredded red cabbage
- 3 cups finely shredded napa cabbage
- 1⁄2 cup green onion, sliced
- 1⁄4 cup red bell pepper, chopped small
- 2 cups carrots, shredded
- kosher salt
- fresh ground black pepper
Spicy Thai Vinaigrette (use 1 cup)
- 1⁄3 cup rice wine vinegar
- 2 teaspoons fresh lime juice (to taste)
- 2 -3 tablespoons chili-garlic sauce
- 1 1⁄2 teaspoons honey
- 1 teaspoon minced fresh ginger, peeled
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh cilantro leaves, chopped
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons toasted sesame seeds
- 1⁄2 teaspoon ground coriander
- kosher salt
- 1 tablespoon toasted sesame oil
- 1⁄2 cup peanut oil (or corn oil)
Directions See How It's Made
- 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!