1/3 cup jarred sliced jalapeños, plus 2 tablespoons brine
1/4 cup mayonnaise
Salt and pepper (I used table salt and freshly ground black pepper)
1 tablespoon chipotle chile powder
6 (3-ounce) boneless, skinless chicken thighs, trimmed (our thighs weighed more than 3 ounces)
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup vegetable oil
4 large sandwich rolls, split and toasted
Take a mixing bowl and toss the cabbage, jalapeños, 1 tablespoon brine, 2 tablespoons of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, setting it off to the side for now*.
In a bowl big enough to fit the chicken in, stir the chile powder, remaining 2 tablespoons of mayonnaise, remaining tablespoon of brine and 1 teaspoon of salt until combined. Add the chicken to the bowl, tossing to coat. Get a large zipper-lock bag and mix the flour and cornstarch together in it. Place the chicken in the bag, seal the bag and shake vigorously until the chicken is fully coated in the flour mixture.
Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot enough that it’s shimmering, place the chicken in the oil, covering the skillet with a lid and letting the chicken cook for 8 to 10 minutes or until it has a deep golden brown color and reads 175 degrees on a thermometer, flipping once during that time (I cooked the chicken for 8 minutes). Take the chicken out of the skillet and place on a paper towel-lined plate. Cut each piece of chicken in half crosswise and divide the slaw and chicken up evenly among the 4 rolls. Eat right away.
*They say to make the slaw first but once that slaw sits too long,, the dressing turns purple so I waited until the chicken was done cooking before actually mixing the slaw ingredients together.
I miss ordering spicy fried chicken sandwiches so when I came across this recipe, I knew I had to try it out ! What’s spicy to one person may not be spicy to another and for me, this wasn’t all that spicy ! I got more of the smokiness rather than the heat from the chipotle and between the mayonnaise and the buns, if there was heat from the jalapeños, I didn’t notice it. What it might have lacked in spiciness though, it made up for in flavor. From the smokiness of the chipotle to the flavor of the jalapeño brine and the various textures you get from the slaw, fried chicken and toasted buns, I gobbled this up !
2 tablespoons olive oil, divided (we used extra-virgin olive oil)
2 teaspoons minced garlic
2 teaspoons minced jalapeño
2 cups finely chopped green cabbage
2 cups finely chopped purple cabbage
1 ¼ cups finely shredded carrot (about a 1 (10-ounce) bag) (we used a 10-oz. bag of julienned carrots)
1 cup cherry tomatoes, halved
½ cup fresh lime juice
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
Pour 1 tablespoon of the oil into a small sauté pan, setting the heat to medium. Once the oil’s hot, add in the garlic and jalapeño, stirring constantly for 3 to 4 minutes or until fragrant. Take the skillet off the heat and leave it off the now.
In a large mixing bowl, toss the cabbage, carrot, and tomatoes together.
Add the garlic mixture (we took that to mean adding in the oil as well from the skillet), lime juice, honey, salt, pepper, cumin and the remaining tablespoon of oil into a small bowl, stirring to combine. Pour the dressing over the cabbage mixture, stirring everything together. If you’re not going to eat it right away, cover the slaw and refrigerate it for up to 2 days.
We really enjoyed how bright this slaw tasted ! We’ll have to add more jalapeños next time though ‘cause we barely got any heat from this. To get maximum crunch from this slaw, we’d advise waiting to toss the cabbage mixture with the dressing until you’re just about to eat.
We got this recipe from Louisiana Cookin’ magazine.
We weren’t paid in any form to promote Louisiana Cookin’.
4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
1 Tbsp. chili garlic sauce
4 burger buns, split and toasted (we used sesame seed buns)
Chayote Slaw, for topping
2 Tbsp. fresh lime juice
1 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. fish sauce
2 cups julienned chayote
1 cup fresh mung bean sprouts
½ cup seeded and thinly sliced English cucumber
½ cup chopped scallion greens (they suggest this will take about 5 scallions)
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)
In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.
*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !
**We just mixed the burger ingredients together by hand in a large mixing bowl.
***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.
All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger. The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !
We got this recipe from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.
1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
1 tablespoon unseasoned rice vinegar
Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
6 garlic cloves
1 ¾ cups (14 oz.) water
1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
½ cup granulated sugar
¼ cup table salt
1 tablespoon freshly ground black pepper
Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
1 (14 oz.) package shredded cabbage with carrot (coleslaw mix)
1 to 2 fresh jalapeño chile peppers, finely chopped (we used 2 jalapeños that were big enough they could’ve been used for jalapeño poppers)
2 Tbsp. chopped fresh cilantro
1 (6 oz.) container plain fat-free Greek yogurt
1/3 cup fat-free mayonnaise (we used regular mayonnaise)
1 Tbsp. lime juice
1 tsp. ground cumin
¼ tsp. salt (we used kosher salt)
Take a large mixing bowl out and mix the cabbage, jalapeño and cilantro together. In a small bowl, make the dressing by whisking together the yogurt, mayonnaise, lime juice, cumin and salt. Pour the dressing over the cabbage mixture, tossing to make sure everything’s coated in the dressing. Cover and place in the fridge until ready to eat.
Oh boy does this slaw live up to its name ! You can taste some tanginess in the dressing but this was so spicy we could only eat a small amount at a time so perhaps next time we make this, if the peppers are the same size, we’ll just use one jalapeño next time.
1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
½ small red onion, sliced
2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
3 Tbsp. fresh lime juice
2 Tbsp. olive oil (we used extra-virgin olive oil)
Salt and pepper to taste
1/3 cup fresh cilantro, chopped
Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
This is a colorful slaw that we hope you enjoy as much as we did !
½ tsp. pepper (we used freshly ground black pepper)
2 canned chipotle chile peppers in adobe sauce, finely chopped (since the peppers were so small we used 4 of them)
1 (16 oz.) pkg. shredded coleslaw mix
1 carrot, shredded
½ cup minced fresh cilantro
Take a large mixing bowl out and mix the first 9 ingredients together in it until combined. Add in the remaining ingredients, stirring until all components are coated in the dressing. Serve the slaw right away or cover and let chill for at least 1 hour.
This is one of our favorite coleslaw recipes ! It’s got an awesome blend of heat and acidity and it’s just a great, fresh tasting dish. There’s also plenty of crunch from the coleslaw mix. You can eat this right away but it’s better in our opinion when it’s chilled. We hope you’ll try this dish and love it as much as we did.