Recipe by Rinshinomori
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.
Top Review by Susie D
This coleslaw was deliciously different! I wimped out and cut the Tabasco by half this time. We found the slaw pleasantly spicy, but not too spicy hot for anyone at the table. I'll definitely be making this again, especially for barbeque meals. The spicy (& slightly Thai flavored) slaw would be a nice contrast with the honey bbq sauce I normally use. This time I served with baked fish. Thank you for sharing this keeper of a recipe!
- 6 cups cabbage, chopped (green)
- 1⁄2 cup red cabbage, chopped
- 1⁄2-1 small carrot, shredded
- 1⁄3 cup cilantro, chopped
- 1⁄2 cup peanuts
- 1⁄2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon hot sauce (Tabasco)
- 1 teaspoon kosher salt