Coco’s has brought back the dressing with a very important caveat. Please see below comments for more information.
- 1/4 CU Sunflower or canola oil
- 1/4 CU minced onion
- 1 tsp red chili flakes
- 1/4 CU Rice vinegar
- 2 TBL Balsamic vinegar
- 1/4 CU Soy sauce
- 1/4 CU orange juice
- 2 TBL Sesame oil
- 1/4 CU Corn syrup (Karo)
- 1 TBL Molasses
- 1 tsp fresh ginger
- 1 TBL Almonds (pulverized)
- 1 tsp white pepper
STEP BY STEP
- Put canola oil in small pan
- Add chili flakes and minced onion when oil is still cool
- Heat slowly to 250 degrees, and cook for 10 minutes
- Remove from heat and set aside to cool somewhat.
- In second pot pour vinegars, soy, and orange juice
- Drizzle in sesame oil slowly while whisking
- Slowly (and carefully) pour hot oil through a METAL strainer into second pot containing vinegars, soy, etc
- Carefully discard solids remaining in strainer
- Add remaining ingredients and whisk until all is combined
- Add corn syrup and bring up to 250-270 degrees.
- Cool before putting into a pourable bottle
We moved to Spain from Phoenix in 2008, and stayed for two years. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. As I am down to my last bottle, I’ve prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.
UPDATE FROM GRANDPA
May 2016 – I’ve been following this chain with interest. It seems that Coco’s Asian Dressing has many fans. For awhile, I was able to find the bottled dressing here in Phoenix, but that too has disappeared. I’ve contacted the Coco’s Marketing Department with these two questions: (1) Is the dressing EVER going to be available again, and (2) is the Asian Chicken Salad being removed from the menu altogether. Hopefully they will do me the courtesy of returning my message. I will pass that information on to all of you.
Meanwhile, I’ve done a bit of research on my own. It seems that Catalina Restaurant Group, as of April 2015, is under new ownership. San Antonio-based Food Management Partners (FMP) acquired the Catalina Restaurant Group, parent of the family-dining concepts Coco’s and Carrows, last month, and expressed optimism about both brands. FMP promised the same quality food as we have enjoyed for years. Within a month after acquisition they started eliminating positions and closing about 70 restaurants doing business under the name Cocos and Carrows. They promise that shedding the under-performing stores will allow them to strengthen the remaining profitable locations.
In May 2016 the Corporate office in Irvine California was also closed. Other locations have extended their hours from 11 pm until 2 am. It seems that in the remaining locations the prices are going up, and the menus are becoming a bit more of the upper crust rather than a neighborhood restaurant. I’ve called several restaurants and they have informed me that the bottles are not for sale, and never will be, but all of them have said that the Asian Chicken Salad will remain as a menu item.
It sounds as if this delectable item is on its way out. At this point, please use this blog to improving my copy cat recipe (above) and letting us know if ever you find a location that is selling the bottled dressing. Maybe between all of us, we can clear out their warehouse.
Please eMail comments to me directly at RobtAndr@gMail.com – Thanks for your passionate replies.