Last night we had a family BBQ with homemade Korean fried chicken and pulled pork. The theme was high fats balanced by vinegar and spice. To top our pulled pork sandwiches, we made an Asian cabbage slaw, sans mayo. On my own, I would make this again with peanuts, tofu, or chicken as protein and eat it for lunch.
Asian cabbage slaw:
- 1 small-medium head of red cabbage
- 1 carrot
- sushi vinegar (or white vinegar plus sugar)
- sesame oil
- chili flakes
- black pepper
- optional: chopped cilantro, roasted peanuts, fried tofu, etc.
Slice the cabbage as thin as you can. Shred the carrot with a vegetable peeler or grater. Toss both with a few generous splashes of sushi vinegar, to taste (about 1/4 cup): the sour-sweet vinegar should balance the spicy-sharp cabbage. Toss with ~1 tsp sesame oil: enough to add a hint of flavor, but not enough to be overpowering. Add chili flakes and black pepper to taste: just a pinch of each. Toss with cilantro or peanuts, etc.
I neglected to take a photo, but the slaw was a rich purple with specks of orange: crunchy and bright!
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