This past weekend I decided to make my Sticky Asian Ribs, corn on the cob and this Crunchy “Asian” Slaw. Dessert was my Blueberry Galette. While “Asian” wasn’t in quotes for my rib recipe, it probably should have been. Both my ribs and this delightful coleslaw are certainly Asian-inspired, but I sincerely doubt that either would qualify as an authentic Asian recipe. Crunchy “Asian” Slaw is a no-fuss, delicious side that we all will want this summer.
Anyone who reads my blog knows that when I am making food from a particular culture and cuisine, I go to great lengths to buy the right herbs and spices. And I always search for reputable sources for my recipes and try hard to honor and respect these heritages. But there are also times when it is fun to go off book and to create dishes that give you a certain flavor profile without slavishly being authentic.
I’m not a big fan of creamy, mayonnaisy coleslaw. It has its place but it’s often just a bit too much for me. So when I knew that I was making the ribs, I wanted to find a recipe that was a bit lighter and would compliment the star anise and ginger flavors in the ribs. I also wanted it to be easy. With a few minutes spent surfing the web, I came across this recipe and decided to give it a try. Now I hope that you will too.
So if you are looking for a riff on coleslaw to serve at your next barbeque or with some grilled or roasted meat or fish, give this Crunchy “Asian” Slaw a try. It will work with any kind of slaw that you like. I chose a broccoli carrot slaw, but any cabbage or crunchy vegetables will work. The prep is minimal and the slaw will keep for several days in the fridge. And with more time spent outside, isn’t it great to be able to reach in your fridge for a delicious side that’s all ready to eat. This slaw will brighten up any simple meal. Now that summer is here, who wants to spend lots of time in the kitchen cooking? Haven’t we all done plenty of that over the past year?
For another great coleslaw, try my Holiday Coleslaw.
Yield: 6 servings
For the Coleslaw
1 pound shredded crisp veggies (cabbage, carrots, bell peppers, snow peas etc.) or packaged coleslaw mix (any kind)
3 scallions, sliced on an angle
About 1 cup chopped cilantro or flat-leaf parsley
For the Dressing
3 Tablespoons olive oil
1 Tablespoon toasted sesame oil
1/4 cup rice vinegar (I decided to use brown rice vinegar, but any kind will work)
3 Tablespoons maple syrup, agave, or brown rice syrup
1 Tablespoon soy sauce or tamari
1 large garlic clove, crushed or grated
1 Tablespoon grated fresh ginger root
1/2 teaspoon kosher salt
1/2 teaspoon chili flakes or chili paste (Optional)
2 Tablespoons toasted sesame seeds
Roasted peanuts or cashews
Toss slaw ingredients in a bowl. Add the chopped cilantro and scallions. Pour the dressing over everything and toss to combine. Garnish with the seeds and/or nuts. Now enjoy!