Wednesday, July 29, 2015
Asian Slaw with Two Sauces
Also, we've just passed The Lunchbox Tree's 5th birthday! It's amazing how much has changed since I started posting - we bought our first home, I transitioned to a job I had been working toward for several years, The Husband is working in a rewarding job for a community-development credit union, and we're finding more to love about Vermont as each season goes by.
Happy summer, everyone!
Summer Slaw with Sesame-Peanut and/or Red Curry Coconut Sauces
Click here for printable recipe
6 c. cabbage (Napa, Savoy, or traditional), very thinly sliced
1 large carrot, julienned or grated
1/2 large bell pepper, thinly sliced
1/4 onion or 1/2 c. scallion, thinly sliced
Other delicious additions, if you'd like: red cabbage, cucumber, finely shredded Swiss chard, other delicious summer veggies lurking in your crisper drawer
Crushed peanuts, for topping
1 T. toasted sesame oil
3 T. soy sauce
1 T. rice wine vinegar
2 T. tahini
3 T. peanut butter (I use the hippy-dippy all natural stuff with no added sugar)
1 t. sugar
1 T. sambal oolek (chili-garlic paste)
Red Curry Coconut Sauce:
1 5.5 oz can coconut milk (the brand I buy is technically 5.46 oz, but hey)
2 t. fresh ginger, grated
1 T. red curry paste
2 T. chicken/vegetable stock (or sub water, but I always have frozen stock cubes in my freezer)
1 t. sugar
1 t. sambal oolek (chili-garlic paste)
1 1/2 t. fish sauce
1 T. soy sauce
Assemble the slaw - combine the finely sliced cabbage along with any other ingredients you'd like in your slaw. Toss to combine
Make the peanut-sesame sauce: Combine all ingredients in a small bowl or mason jar. Whisk (or put the lid on and shake-shake-shake) until all the ingredients are combined.
Make the red curry coconut sauce: Combine all ingredients in a small saucepan (make sure you shake the can of coconut milk very well before opening it)! Cook at a moderate simmer for 15 minutes to let the ingredients meld. Pour into a small mason jar and then transfer to the refrigerator to chill.
To assemble, top the slaw mixture with the peanut-sesame and/or the red curry coconut sauce until lightly coated. Garnish with crushed peanuts and serve.