Best Shiver Me Timbers Thai Inspired Cole Slaw Recipes

SHIVER ME TIMBERS THAI INSPIRED COLE SLAW

Steps:

• Place th' dressin' in'redient in a blender 'n blend 'til smooth.
• In a large bowl toss all th' salad in'redients wit' th' dressin'.
• Dressin' may seem thick but th' cabbage gunna exude liquid 'n be perfect.
• Chill fer 1 hour fer flavors to meld.
• Toss before servin', place in a servin' bowl toppin' wit' garnishes 'o ye likin's.
• Thank you for trying my recipe.

LIME AND PEANUT COLE SLAW

Steps:

• In a skillet or oven (350°F.) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.
• Cut the cabbage into two quarters and cut out the core. Using a knife, shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half . Combine the cabbage, tomatoes, jalapeno,(if using), and cilantro in a bowl.
• In a separate bowl, combine the lime juice, olive oil and salt. Add to the cabbage mixture and gently stir to combine. Just before serving, fold in the peanuts (add them too early and they'll lose some of their crunch). Taste and adjust the flavor with more salt if needed.

HARDTACK (FOR PIRATES)

Steps:

• Mix together salt and flour.
• Add enough water to make a very stiff dough and flatten until dough is about half an inch thick.
• Cut dough into 4 inch circles (or use a cookie cutter to make life easier).
• Punch holes in the middle of each circle with a fork.
• Bake at 250 degrees for 2-3 hours.
• Try to eat.

JASMINE RICE WITH CARAMELIZED GREEN ONIONS

Steps:

• If necessary, lightly roasted the peanuts and coarsely chop. You want the peanuts coarsely chopped, not ground!
• Place the water, jasmine rice and 1/4 teaspoon salt in a rice cooker and cook. Once done, keep warm.
• In a saute pan, heat up the peanut oil on medium-low heat and saute the green onions, garlic and sambal oelek for about 2-3 minutes or just until softened. Stir occasionally.
• Increase the heat to medium and add the rice vinegar, sugar and remaining salt. Cook, stirring constantly until the mixture starts to caramelize, about another 3-4 minutes. Do not burn!
• Lastly, add the cooked jasmine rice and coarsely chopped peanuts; mix well.

THAI CHICKPEA BURGERS WITH SWEET 'N' SPICY SAUCE

Steps:

• To make the Chickpea Patties: Place all ingredients except for the olive oil into a food processor and pulse until just combined, stopping frequently to scrape down the sides. Using the palms of your hands, form the mixture into 6 burger patties.
• In a large non-stick skillet, heat some of the oil over medium-high heat. Once hot, carefully add the patties in batches, making sure they don't overcrowd. Add a little more oil with each batch. Allow patties to cook about 4-6 minutes on each side. Once the patties are nicely browned and holding their shape a little better, remove from the heat.
• To make the Sweet 'n' Spicy Sauce: In a blender or Magic Bullet, puree all the ingredients together. It should be a nice thick ketchup consistency, but add a tiny bit more water to loosen if needed. Adjust the salt to taste.
• To serve: Layer the Chickpea patties, Sweet 'n' Spicy Sauce, sliced avocados and some leafy lettuce or fresh cilantro (if desired) on toasted buns.

QUICK AND EASY THAI STYLE COLESLAW

Steps:

• Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.