Wednesday, July 29, 2015

Asian Slaw with Two Sauces

My CSA share this past week included the BIGGEST Napa cabbage I've ever seen.  And so commenced the week of the slaws.  (Which was actually fairly refreshing since we've had a heat wave hit over the past week - anything that doesn't involve cooking is a win in my book!)  The slaw ingredients are a mashup of whatever I've got in the crisper drawer - in addition to cabbage, I've been adding carrot, super thinly sliced onion - scallions would be good if you have them - bell pepper, and finely sliced Swiss chard.  But these sauces - dear lord, these sauces.  Sauce A:  A classic peanut-sesame sauce, with a little bit of heat.  Sauce B:  A spicy, gingery red curry coconut sauce.  I originally made them to use separately, but The Husband suggested they might be good together... and I'm so glad I tried it.  They're delicious on their own, but a revelation together.


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

Slaw:
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

Peanut-Sesame Sauce:
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.

2 comments:

  1. Congratulations on 5 years with thelunchboxtree.com! You have built a fabulous record of so many yummy dishes...this slaw included!! You never cease to amaze me!! :-)

    ReplyDelete
  2. Congratulations on 5 years with thelunchboxtree.com! You have built a fabulous record of so many yummy dishes...this slaw included!! You never cease to amaze me!! :-)

    ReplyDelete