Thai Summer Napa Slaw Recipes

Steps:

• Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Steps:

• To prepare slaw, combine first 11 ingredients in a large bowl.
• To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
• Drizzle over slaw; toss well to coat. Serve immediately.

Steps:

• In a bowl, combine all ingredients. Use within 1 to 2 hours.

Steps:

• In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
• Cover and refrigerate for 3 hours; preferably overnight.
• Heat oven to 350 degrees. Season pork with salt and pepper.
• Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
• Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
• For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
• Add remaining ingredients and toss to mix and coat.
• Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

Steps:

• In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
• Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half.
• Wrap chicken around filling; secure with wooden pick.
• In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
• In another plate, mix coconut milk and 2 tablespoons lime juice.
• In third plate, mix together peanuts, panko, black and white sesame seeds.
• Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.
• In shallow baking pan, arrange chicken, seam side down; place in 350°F oven.
• Bake 30 minutes or until juices run clear.
• Place slaw on serving platter.
• Remove wooden picks and add chicken to platter.
• Garnish with cucumber, lime and cilantro.
• Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili. Stir in cilantro; basil; cabbage; cucumber, carrot, and onion. Refrigerate.

Steps:

• In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
• Add remaining ingredients and toss to coat with dressing.
• Garnish with chopped peanuts, if desired.