A few months back my husband and I went to dinner at Claim Jumpers with his parents while they were in town. I forget what I ordered that night but I do remember seeing that Thai Coleslaw was a choice for one of your side items instead of fries or potato chips. I wasn’t too sure if it would be spicy or not so I decided against it but I asked if I could sample it. The waiter said yes, but forgot to bring me a sample. Oh well! I still was curious if it was any good or not, so off to the internet I went! There are actually several sites that have copy cat recipes from restaurants.
I’m always on the look out for Coleslaw recipes and this one might just be my new favorite. We went to a barbecue at a friends house this past weekend and this was our contribution. The picture was taken the day after the barbecue but it was still good! I even left the leftovers with my mom because we were going out of town the next day and she said it tasted great still!
Thai Coleslaw – Claim Jumper recipe
source: Groups Recipes
- 1/2 head Napa cabbage, thinly sliced
- 1/2 zucchini, julienned
- 2 jumbo carrots, julienned
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 3 tablespoons shaved coconut
- 3 tablespoons roasted unsalted peanuts
- 2 tablespoons toasted almonds
- –THAI COLESLAW DRESSING–
- 8 ounces Thai sweet chili sauce (Lingham’s brand is good)
- 8 ounces orange juice
- 1/2 ounce honey
- 1/2 teaspoon fresh ginger, chopped fine
- 1/2 teaspoon light brown sugar
- 1 teaspoon cilantro, chopped fine
- 1 tablespoon sesame oil
- For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl. Chill until ready to use.
- For dressing: Place ingredients in a mixing bowl and whisk together. Slowly add sesame oil while whisking. Pour desired amount, about 1/4 cup, over chilled salad vegetables. Serve.
Thankfully it has been blazing hot around here in the Pacific Northwest. The only reason I say thankfully is because we were starting to doubt that the sun would ever come back. It was hot for a few days in May and then we were back to rain and cold! So of course when it is nice and hot, no one wants to stand over the hot stove. Fire up the barbecue!! I saw this recipe in my July/August edition of Everyday Food and decided that I could put the ground turkey in my freezer to some good use!
The recipe recommends pairing the burgers with a zucchini salad but my grocery store was out of zucchini and I didn’t want to go on a hunt. I’m sure the salad would be good with the burgers. We decided to cheat and use the frozen fries we had in the freezer.
These burgers were delicious and we will be eating the leftovers tonight.
Tex-Mex Turkey Burgers with Zucchini Salad
source: Everyday Food
- 2 tablespoons vegetable oil, such as safflower, plus more for grates
- 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
- 1/2 medium red onion, finely chopped
- 3 tablespoons fresh lime juice
- Coarse salt and ground pepper
- 1 1/2 pounds ground turkey (93 percent lean)
- 2 teaspoons chili powder
- 4 ounces pepper Jack cheese, thinly sliced
- 4 thick slices country bread, halved
- 1 avocado, halved, pitted, peeled, and thinly sliced
- Store-bought salsa, for topping (optional)
- Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
- Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
- Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.