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Sriracha Cabbage Slaw Recipe

Sriracha Cabbage Slaw Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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Recent PostsAsian Herb Rice Salad Recipe (Nasi Ulam)Grilled Lemon Basil Chicken Sardines in Spicy Tomato Sauce RecipeSriracha Cabbage Slaw RecipeAppetizers in a Hurry: Avocado and Mint Chutney & Togarashi Goat Cheese RecipeFrom My Dad: Historic Archive of 16,000+ Vietnam ImagesMother’s Day Tribute: Who’s My Mama? 1990s Viet Food Film: Anatomy of a SpringrollRed Wine and Fish Sauce Beef Jerky Recipe (Thit Kho Bo)Mail Call: Easter with the PhamsAwards + Praise
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IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
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National Public Radio
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Handy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravel« Appetizers in a Hurry: Avocado and Mint Chutney & Togarashi Goat Cheese Recipe |Main| Sardines in Spicy Tomato Sauce Recipe »

May 16, 2011Sriracha Cabbage Slaw Recipe

Yesterday I had the brilliant idea of buying a rack of pork ribs and marinating them overnight for my husband to grill this evening. The idea was that he’d shoulder most of the work for dinner as I polished my book manuscript! Alas, it started drizzling in the afternoon. We could have kept the ribs in the fridge for another night but decided to go ahead with a warm weather dinner. Just because it is dreary outside does not mean that we have to eat cold-weather food! 

I used a Thai-Chinese marinade for the ribs and wanted an easy side dish. After rummaging through the fridge, I found a partial head of green cabbage. I also found a bottle of Sriracha chile sauce that Pim Techamuanvivit of ChezPim.com gifted to me. I'd been keeping it for a special occassion and this was it! I needed something to brighten up the day.


Panich brand is the original Sriracha chile sauce. It is labeled “Sriraja” apparently due to a trademark dispute. Pim brought it back from Thailand for me to try. If you can get your hands on this stuff, it’s absolutely delicious and well balanced. The medium-hot is what I have and it is not as assertive as the Rooster brand of Sriracha. Panich brand is nice and mellow and along the lines of homemade Sriracha.

After tasting some straight from the bottle, I got a little heartburn. However, the Panich Sriracha was so good that I wanted to eat more. To be prudent, I decided to dress a cole slaw with the Thai chile sauce. It is very simple but you have to finesse it a little because of the different levels of heat in Sriracha. The ground celery seed lends an herby edge that pairs well with the chile sauce. I buy celery seed and grind them myself, mostly for adding to bloody Mary cocktails. And, the fish sauce offers a little umami depth.

RECIPE

Sriracha Cabbage Slaw

Use eggless mayonnaise for a vegan version. I like full-fat mayo as it imparts a terrific richness.

Serves 4 as a side

Dressing
1/2 teaspoon ground celery seed
1/2 teaspoon sugar
1 to 2 tablespoons Sriracha chile sauce
1 1/2 to 2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons mayonnaise, purchased or homemade
Salt or fish sauce, to taste

1/2 head green cabbage, cut into thin ribbons
1 carrot, cut into fine shreds

1. In a bowl, whisk together the celery seed, sugar, chile sauce, vinegar, and mayonnaise. Add a few big pinches of salt or about 1/2 teaspoon of fish sauce to taste. You want the flavor to be on the tart side so tweak the coral-colored dressing to please your palate.

2. Add the cabbage and carrot, toss. If you like a crunchy slaw, serve it about 5 minutes after tossing. Or, let it sit for about 20 minutes to allow the flavors to develop and the cabbage to wilt. Cole slaw is chameleon like so taste it again right before serving. Verify the flavors then dish it up, leaving the residual dressing in the bowl.

Have any nifty cole slaw ideas on your mind? Share you ideas! Memorial Day barbecues are just around the corner.

Related posts:

Homemade Sriracha Chile SauceSriracha taste off (Panich brand was not part of this tasting but it would have scored at the top!)Sriracha and Crab Rangoon WontonsPosted in Recipes: All, Recipes: Chile Sauce, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Non-Vietnamese, Recipes: Salad, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

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I make this all the time - but I add sriracha to everything! I use lemon juice instead of rice vinegar though, and sometimes add a tiny amount of nigella seeds.

Posted by:Diane |May 17, 2011 at 09:36 AM

Diane: Nigella seeds would be very nice. Maybe toast them a bit. Maybe ajwain would work too for another South Asian twist?

Posted by:Andrea Nguyen |May 17, 2011 at 09:50 AM

very good site and come back next time.

Posted by:chaussures mbt |May 18, 2011 at 06:28 AM

Hey isn't it looks very Yummy? My mouth is watering by just seeing it.This Sriracha Cabbage Slaw Recipe is too good because i like Cabbage and it also good for your health too.

Posted by:top web hosting companies |May 18, 2011 at 11:21 PM

Maybe a bit OT here, how do you keep a well-stocked pantry/fridge without being overrun by all the sauces and seasonings? I assume you have quite a few of them for all the dishes you need to test and/or want to cook. I try to focus on Asia (all the way from Japan to Middle East) and just a little bit of Italian, but I am beginning to lose track of what I have. Any tips?

Posted by:Shirley |May 20, 2011 at 03:45 PM

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Hog Heaven – Cuisine of Macau Class in NYC

Do you like Chinese and Portuguese food? Are you intrigued by an East-West fusion cuisine that dates back to the 1600's? Are you simply a huge fan of pork?

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We’ll be cooking seven dishes, including Tamarind Pork, Macanese Feijoada, Chili Curry Prawns, Eggplant Sambal, and Stir-fried Duck with Lychees. Our pork order alone includes pork shoulder, pork belly, Portuguese sausage, minced pork, and smoked bacon. So come join us! There’s no sense in just reading this blog post and salivating.

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Thai Peppered Asparagus

These days, over the course of a typical week, I bring home and cook about five pounds of meat and seafood. This may not seem like much for a family of four, but when you’re one person testing and retesting full recipes for a cookbook, it amounts to a lot of carnivorous consumption a week. (Leftovers, of course, are cheerfully shared.)

Meat is great and all, but sometimes you just crave vegetables for a meal. 

It’s not that my cookbook has no vegetarian recipes, but as far as Chinese food goes, almost all of the most beloved dishes involve meat or seafood in some form or another. In both China and the US, all-vegetable soups often have a base of pork or chicken stock. Vegetarian stir-fries and tofu dishes sometimes have dried shrimp or ground pork as flavor enhancers. The only vegetarians you are likely to find in China are Buddhist monks.

Vegetarian travelers in China discover that when they tell restaurant waitstaff they don’t eat meat (rou) the waitstaff will suggest beef or chicken or maybe lamb, because rou is also the shortened and universal way of saying pork. (Zhu rou, the official dictionary term, is almost never used.) The travelers will then go on to list every single land and sea creature they do not eat, only to be told they have essentially eliminated every single item on the menu except boiled peanuts.

So it’s hard to avoid eating a lot of meat when you specialize in Chinese food. 

Fortunately, when I don’t feel like doing one of my standard vegetable dishes, I’ve found inspiration for in other cookbooks. Yesterday I found a recipe for peppered asparagus in a Thai cookbook published in Australia. (It’s not fully vegetarian because of the fish sauce, but then again, most Asian cuisines dictate that having vegetables as the main ingredient is close enough.) The recipe called for a full tablespoon of crushed peppercorn. A tablespoon! That’s 24 times the amount that usually goes into a stir-fry, unless it’s in the marinade. Also, you begin the cooking with stir-frying the crushed pepper as an aromatic, like you would with garlic and ginger, instead of adding it at the end or with the sauce like in most stir-fries. 

The recipe called for green peppercorn, but I substituted this peppercorn medley from McCormick’s that had green, black, pink, and white peppercorn, not to mention coriander and allspice. (I’m sure it’ll also taste fantastic if all you have is freshly ground black pepper.) At first, I was skeptical of using a full tablespoon, but surprisingly, stir-frying crushed peppercorn in oil at the beginning really mellows it out. And instead of sliced bird’s eye chili, I used crushed red pepper flakes for the smokiness. The rest of the flavoring is just the fish sauce, brown sugar, and cilantro (also added at the beginning, and also more mellowed than when adding it at the end).

Although the recipe title in the book mentions only asparagus, the directions have you add chopped green beans as well. My recipe calls for a pound of asparagus and a half pound of green beans, but I imagine fava beans or edamame would also be great substitutes for the latter. 

___________________________

Thai Peppered Asparagus

Adapted from Thai Cooking Step-by-Step 

Serves 3 to 4 as part of a multi-course meal

1/2 tablespoon freshly ground peppercorn mix (or 1/2 tablespoon freshly ground black pepper)
1/4 cup cilantro leaves and stems
1 clove garlic, chopped
1 pound asparagus, cut into 1 1/2-inch lengths
1/2 pound green beans, cut into 1 1/2-inch lengths
1 teaspoon light brown sugar
2 tablespoons water
1 tablespoon Asian fish sauce
1 to 2 teaspoons red pepper flakes

1. In a small bowl, mix the freshly ground peppercorn mix (or freshly ground black pepper) with the cilantro leaves and stems. Set aside.

2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base and sides. Add the pepper, cilantro, and garlic and cook briefly until fragrant, about 30 seconds. Add the asparagus, green beans, and sugar and stir-fry for another minute. Add the water, cover, and steam for 2 minutes until the vegetables are crisp-tender.

3. Remove the lid and stir in the fish sauce and red pepper flakes. Cook for another 30 seconds or so to allow the flavors to blend, then transfer to a plate and serve. 

___________________________

More vegetable stir-fries:

Sichuan Dry-Fried Green Beans

Shandong-Style Asparagus 

Chickpea Vegetable Curry

Sichuan-Style Snow Peas

Fish-Fragrant Eggplant (Yuxiang Qiezi)

Tagged as: Recipes, Thai

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Phitsanulok’s Evening Market

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Phitsanulok’s Evening Market
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Grilled Lemon Basil Chicken

Grilled Lemon Basil Chicken - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
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Asian Dumplings
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Reviews & Press Release

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Reviews & Press Release
E-book release: 6/01/2011

Recent PostsAsian Herb Rice Salad Recipe (Nasi Ulam)Grilled Lemon Basil Chicken Sardines in Spicy Tomato Sauce RecipeSriracha Cabbage Slaw RecipeAppetizers in a Hurry: Avocado and Mint Chutney & Togarashi Goat Cheese RecipeFrom My Dad: Historic Archive of 16,000+ Vietnam ImagesMother’s Day Tribute: Who’s My Mama? 1990s Viet Food Film: Anatomy of a SpringrollRed Wine and Fish Sauce Beef Jerky Recipe (Thit Kho Bo)Mail Call: Easter with the PhamsAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

Handy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravel« Sardines in Spicy Tomato Sauce Recipe |Main| Asian Herb Rice Salad Recipe (Nasi Ulam) »

May 23, 2011Grilled Lemon Basil Chicken

My dear friend Linda came down from San Francisco for an impromptu lunch yesterday. I was too tired from having finished the Asian Tofu manuscript (hurray!) to make an elaborate meal for us. I needed something quick and easy. 

Linda loves big flavor and chile heat. My solution was in a lovely bunch of lemon basil (bai maeng-lak) that I’d purchased on Saturday from the Hmong vendor at our farmer’s market. If you’re not familiar with lemon basil, get a hold of some.

This is the fresh herb season and I typically overdose on lemon basil. Their delicate, light green leaves are slightly peppery with elements of lemongrass, basil, and mint. Lemon basil is not widely used in Vietnamese cooking as we have herbs such as kinh gioi and tia to. (See the Herb Primer for details.) However, lemon basil is used in other Southeast Asian cuisines. For example, the Thais employ it in soup with shrimp. (I recently it on a crostini topped with the sardine in spicy tomato sauce.)

With this latest bunch of lemon basil, I wanted to use lots of it to show off the herb’s wonderful flavor. This grilled chicken recipe hit the spot. It is similar to the Thai grilled chicken flavored with cilantro. If you don’t have lemon basil, try another herb, such as Thai basil, rau ram (Vietnamese coriander), or kinh gioi (Vietnamese balm).  Even regular Italian basil would work. The trick here is that the seasonings underneath the skin still remains bright and tasty.  Look at the little green bits in the top photo.

Additionally, I deboned the chicken thighs to allow the marinade to penetrate the flesh. That little bit of butchering makes grilling a snap. If you don’t debone the chicken, marinate for about 4 hours or overnight. Serve with steamed sticky rice and a salad.

Serves 4

6 large bone-in chicken thighs (about 2 pounds total)
2 large cloves garlic, chopped
1 teaspoon brown sugar
1/8 teaspoon salt
1/4 plus 1/8 teaspoon white pepper
1/2 cup lightly packed coarsely chopped lemon basil leaves
1 1/2 tablespoons fish sauce
1 tablespoon canola oil
Thai Sweet Chile Sauce, homemade or purchased

1. Debone the chicken thighs. Use the tip of the knife blade to detach the flesh from the bone. Trim and discard any cartilage. Save the bones for stock, if you like. Transfer the chicken to a bowl and set aside.


2. In a mini food processor, grind the garlic, sugar, salt, and white pepper to a coarse texture. Add the basil leaves, fish sauce, and canola oil. Process to a fine texture, pausing the machine to scrape down the sides, as needed. Taste and it should have a strong flavor. Adjust things to satisfy your palate.

3. Transfer the marinade to the bowl of chicken. Use your hands to coat the chicken well. Make sure to peel back the skin to get seasonings between the skin and flesh. Cover and refrigerate for 2 hours.

4. About 30 minutes before grilling, let the chicken sit at room temperature to remove some of the chill. Preheat a gas grill to medium or prepare a medium-hot fire. (You can also use a stove top grill on medium-high heat.)

Grill the chicken for about 12 minutes, turning frequently, until cooked through. Transfer to a plate and let sit for about 5 minutes. Slice the chicken into strips about 1/2-inch wide. Arrange on a plate and serve with the sweet chile sauce.

Related posts:

Thai Grilled Chicken (gai yang)Thai Sweet Chile SauceSardines in Spicy Tomato SauceVietnamese Herb PrimerPosted in Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Poultry and Eggs, Recipes: Thai | Permalink

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I just read your 'exceptional woman' interview and loved it. Your ideal 11 PM meal is exactly the same as mine, although I often sub in fish sauce. Your advice to first generation Asians is very inspiring. Thank you for those reassuring words.

Posted by:Xuanie |May 24, 2011 at 08:45 AM

Thanks, Xuanie! LOL.

Posted by:Andrea Nguyen |May 24, 2011 at 10:41 AM

What a lovely meal!! I am drooling at the flavors!

Posted by:Belinda @zomppa |May 24, 2011 at 11:52 AM

Funny, coz I use to do the same receipe with Rau Ram under the skin... doing like a pesto with Rau Ram, garlic, Nuoc Mam without oil (the chicken fat is enough). The trick is to grill for some time, put it back in the marinade, and back on the grill...

Posted by:Thanh Viet |May 24, 2011 at 12:56 PM

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