One snazzy slaw

Done with tomatoes. For now. And back to real life in Seattle, soon.

Red Cabbage Slaw with Cashew, Lime, and Basil

Red Cabbage Slaw with Cashew, Lime, and Basil (PDF)
Recipe 225 of 365

“Slaw” usually evokes minimally-flavored vegetables clumped together with mayonnaise, but this is about as far from that as you can get: thin slices of cabbage, bell pepper, and scallion are dressed (but not bound) with a bright, tangy, slightly spicy vinaigrette that echoes the flavors of Southeast Asia. Add chicken, snap peas, shredded carrots, cilantro, or mint, if you’d like.

TIME: 30 minutes total
MAKES: 6 servings

1 small red cabbage (about 1 pound), quartered, cored, and thinly sliced
1 red bell pepper, quartered, seeded, and cut into 1” strips
3/4 cup red or white scallions (including green parts), very finely chopped
1/4 cup freshly squeezed lime juice
1 tablespoon fish sauce
2 teaspoons sugar
1/2 – 1 teaspoon sriracha (Thai chili-garlic sauce)
1/4 cup canola oil
2 tablespoons chopped fresh basil
Salt
1 cup roasted, salted cashews, finely chopped

Place the cabbage, peppers, and scallions in a serving bowl. In a small bowl, whisk the lime juice, fish sauce, sugar, and sriracha until the sugar has dissolved. While whisking, add the canola oil in a slow, steady stream, and whisk until combined. Pour the dressing over the vegetables, add the basil, and season with a little salt. Just before serving, stir in the cashews.

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