Best Spicy Asian Coleslaw Armadillo Willys Rip Off Recipes

SPICY PEANUT COLESLAW LIKE ARMADILLO WILLY'S

Spicy Peanut Coleslaw Like Armadillo Willy's image

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.

Provided by Rinshinomori

Categories Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

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
pepper

Steps:

Combine all the salad ingredients in a bowl.
Combine all the coleslaw sauce ingredients in a small bowl.
Spoon in coleslaw sauce into salad and mix well. Taste for more salt and pepper if needed. Cover and refrigerate until serving.

ASIAN-STYLE SPICY COLESLAW RECIPE - (4.8/5)

Asian-Style Spicy Coleslaw Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 14

Ingredients

1/4 cup plus 2 tablespoons smooth peanut butter
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 tablespoons water
3 tablespoons sugar
3 garlic cloves, minced
1 tablespoon Sriracha chile sauce
2 pounds napa cabbage, thinly sliced (12 cups)
3/4 pounds red cabbage, thinly sliced (3 cups)
3 medium carrots, julienned
2 red peppers, thinly sliced
3 tablespoons chopped cilantro
15 mint leaves
Salt and freshly ground pepper

Steps:

In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic, and Sriracha. In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro, and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.

SPICY ASIAN COLESLAW

Spicy Asian Coleslaw image

Make and share this Spicy Asian Coleslaw recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar
2 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 teaspoons dark sesame oil
1/4 cup sliced green onion
1 (16 ounce) package cabbage and carrot coleslaw mix (or l lb fresh shredded cabbage, mix green and red, and carrots)
1 tablespoon fresh parsley
2 teaspoons sesame seeds, toasted

Steps:

Combine the first 4 ingredients in a large bowl.
Add the green onions and coleslaw, tossing gently to coat.
Sprinkle the slaw with parsley and sesame seeds.
Serve immediately.

SPICY PEANUT SLAW

Spicy Peanut Slaw image

A nice change from ordinary slaw, this one really hits the spot at summer picnics with its chilled veggies and spicy dressing. :)

Provided by Julesong

Categories Fruit

Time 1h15m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 head green cabbage, finely shredded (about 1 lb)
1/4 head red cabbage or 1/4 head purple cabbage, finely shredded
1 large carrot, peeled and grated
1 teaspoon salt
2 tablespoons smooth natural-style peanut butter
2 tablespoons peanut oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon lime juice
1/2 teaspoon brown sugar, to taste
3 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon minced seeded jalapeno, to taste (optional)
2 medium kohlrabi, bulbs peeled and grated (1 1/2 to 2 cups)
1/4 cup julienned water chestnut
4 green onions, thinly sliced
1/4 cup dried currant (optional)
salt and pepper, to taste
roasted sesame seeds, for garnish

Steps:

Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours.
Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill).
Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container.
To make the dressing, in a food processor purée together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno).
Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl.
Season with salt and pepper, to taste.
Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds.
Makes about 6 cups, serving 6 to 8.
Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.

SPICY COLESLAW

Spicy Coleslaw image

This is a wonderful version of coleslaw that packs a little heat. It's perfect with any summer BBQ. Adjust the heat by adding to or removing the jalapeños! From Chef Dean Fearing, The Mansion on Turtle Creek, in Dallas Texas.

Provided by Leslie in Texas

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups green cabbage, leafy part only, julienned
2 cups red cabbage, leafy part only, julienned
1/2 red bell pepper, seeded and membranes removed, julienned
1/2 yellow bell pepper, seeded and membranes removed, julienned
1/2 carrot, peeled and cut into very fine julienne
1 cup mayonnaise
2 shallots, diced
2 garlic cloves, minced
1 -2 jalapeno pepper, minced
1/2 teaspoon cumin seed, toasted and ground
2 tablespoons fresh cilantro, chopped
1/2 tablespoon malt vinegar
1/2 tablespoon Worcestershire sauce
fresh lime juice (to taste)
salt

Steps:

In a large bowl, combine cabbages, red and yellow peppers and carrot until well blended.
Process remaining ingredients in a blender until smooth and adjust seasoning.
Pour dressing over vegetables and toss to combine.
Recheck seasoning and serve.

CREAMY & SPICY COLESLAW

Creamy & Spicy Coleslaw image

There are few new recipe discoveries that are as big a hit as this one was when I served it the first time. If you like coleslaw and spicy food, this is the recipe for you to try. You can always adjust the spiciness to your own taste by adding more or less chile paste. The recipe is inspired by a Perla Meyers recipe which was posted in the Houston Chronicle. Whether you like the cabbage and carrots sliced, shredded, or finely minced - it makes no difference. You can purchase pre-sliced or shredded cabbage if you prefer. The prep time does not include slicing or chopping the vegetables, or the chill time.

Provided by PanNan

Categories Greens

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

8 cups grated cabbage (or sliced - your preference)
2 cups shredded carrots (or sliced - your choice)
1/2 red onion, thinly sliced
1/2 cup fresh parsley, minced
1 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons chili paste (such as sambal oelek)
1 lemon, juice of
salt & freshly ground black pepper

Steps:

Combine all ingredients in a large bowl.
Toss to combine and evenly distribute all ingredients.
Cover and chill at least 4 hours, or best overnight.

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Asian Slaw With Spicy Thai Vinaigrette image

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!

Provided by Sharon123

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

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
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)

Steps:

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!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1