The new issue of Food & Wine arrived with a photo of a big bowl of cole slaw. Asian-style cole slaw, with a dressing that included fish sauce, garlic, lime juice and Sriracha. I love Asian salads, so I immediately began thinking about it. On Friday I assembled all the ingredients and was thrilled with the result. It was crunchy, silky, chewy, sweet, sour, tangy, and hot. The heat came from the marvelous Thai chili sauce called Sriracha. You can limit the amount so that it doesn't impart much heat--or you can go all out and blast a hole in your sinuses. This dish is perfect for Weekend Herb Blogging, the brainchild of the delightful Kalyn at Kalyn's Kitchen. This week it's being hosted by Rachel at Rachel's Bite. Please go to her site and see all the marvelous Roundup of herby bloggers.
This recipe includes cilantro, my favorite herb. But, it also contains mint, which is probably my second favorite herb. So, I decided to make it my herb of choice for this week's WHB. It was easy to get the mint. It has run riot over a small area of my yard, so I simply grabbed a handful of the fragrant leaves from between the flagstones in my walk way where it has taken up residence. That's the thing about mint. It wants to take over the world, one yard at a time.
The following recipe is quite large. Perfect for a large crowd of people. But, I cut it in half. Actually, I didn't measure the cabbage. I just cut until I had the amount I wanted. Then I julienned one carrot and one red bell pepper. I did measure the ingredients for the dressing. I still wound up with a lot of salad and set aside half of it, undressed, to serve today. I served the leftover salad with shredded roasted chicken mixed in, and it was delicious. Today's salad was liberally doused with the dressing, since I'm totally in love with the taste. This is now one of my favorite salads.
Asian Style Cole Slaw
(Food & Wine)
Note: I didn't have peanut butter so I used tahini and it was great. I'll try it again with the peanut butter.
Serves 10!!!! So, I cut the recipe in half, but I've included the full recipe. Next time I'll make the full amount and eat the leftovers every day. DO NOT put dressing on the leftovers, if you use napa cabbage, it will wilt. You could use regular cabbage if you want to put the dressing on the entire amount of salad and save leftovers that way.
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 (or you can use less)
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
1/2 cup unsalted roasted peanuts
Salt and freshly ground pepper
1. In a medium bowl, whisk the peanut butter with the lime juice, fish sauce, water, sugar, garlic and Sriracha. I actually zipped the ingredients together in a small hand blender container.
2. In a large bowl, toss the napa and red cabbages with the carrots, peppers, cilantro, peanuts, and mint. Toss the salad with the dressing and season with salt and pepper. Serve right away.