I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
The upcoming recipe is Vaguely Vietnamese Slow Cooker Tacos, and I’ll have that out to you, soon. It’s been a crazy, crazy week! Painting, puppy classes, yard work & Halloween decorating! But back to the slaw – I’ve already made it twice this week. The flavors are a bit addicting.
While I served this slaw initially with Slow Cooker Tacos, it also came out again as a side with some pulled pork sandwiches and a side with plain old sandwiches for lunch. It just gets better and better over time.
On the first day, it was bright, crunchy and a little benign. The second day the cabbage had absorbed a bit more flavor and the slaw developed a bit more of a kick.
With a slaw like this, you can add just about any vegetable your heart desires, but I stuck with the basics. The recipe in the Times used Asian pear (which, alas, the folks apparently took a bite out of and tossed in the trash) and cucumber, which I forgot. I loved it as is, and repeated my “mistakes” for the second round!
Vaguely Vietnamese Slaw
- ⅓ cup rice vinegar
- juice & zest of one lime
- 2 teaspoons freshly grated ginger
- 1 teaspoon sesame seed oil, toasted sesame seed oil if you have it
- 2 tablespoons neutral oil
- 1 to 2 heaping teaspoons of Sambal Oelek, or to taste
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/2 small green cabbage, cored and sliced thinly
- 1 quarter red onion, thinly sliced
- 2 medium-size carrots, peeled and sliced into julienne
- 3 or 4 radishes, thinly sliced
- ½ bunch fresh cilantro, rinsed, dried and roughly chopped, optional
For the dressing, in a small bowl or jar, combine the vinegar, lime & zest, ginger, oils, Sambal Oelek or Sriracha to taste, sugar & fish sauce. Mix together.
Place slaw ingredients, the cabbage, onion, carrots and radishes and mix together. Add dressing to moisten (there may be a bit leftover dressing) and toss to combine. Garnish with cilantro if desired.
This is best if made a little bit ahead and continues to improve with time.
Adapted from the New York Times