Ingredients for Asian Slaw With Spicy Thai Vinaigrette
- Green Cabbage
- Red Cabbage
- Napa Cabbage
- Green Onion
- Red Bell Pepper
- Carrots
- Kosher Salt
- Fresh Ground Black Pepper
- Rice Wine Vinegar
- Fresh Lime Juice
- Chili Garlic Sauce
- Honey
- Fresh Ginger
- Garlic
- Fresh Basil
- Fresh Mint Leaves
- Fresh Cilantro Leaves
- Black Pepper
- Toasted Sesame Seeds
- Ground Coriander
- Toasted Sesame Oil
- Peanut Oil
How to Make Asian Slaw With Spicy Thai Vinaigrette
- **Make the Vinaigrette:** In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 teaspoon grated ginger, 1-2 teaspoons sriracha (or more, to taste), and 1/2 teaspoon sesame oil.
- **Slowly Whisk in Oils:** While whisking constantly, slowly drizzle in 2 tablespoons of vegetable oil and 1 tablespoon of sesame oil until emulsified.
- **Taste and Adjust:** Taste the vinaigrette and adjust seasoning by adding more sriracha for heat, lime juice for tang, or brown sugar for sweetness. Set aside.
- **Prep the Vegetables:** In a large bowl, combine 8 cups shredded cabbage (about 1 small head), 1 cup shredded carrots, 1/2 cup shredded red bell pepper, 1/4 cup chopped cilantro, and 1/4 cup chopped green onions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- **Combine and Toss:** Pour the Thai vinaigrette over the vegetables. Toss gently but thoroughly to coat evenly.
- **Adjust and Serve:** Taste and add more vinaigrette if desired. Serve immediately or chill for later. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
17g
Carbs
3g
