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.