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  I originally made them to use separately, but The Husband suggested they might be good together...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.