This is a versatile component dish that can be tweaked out in many number of ways. For this version I used fresh bell peppers, a touch of Thai chili, and rice wine vinegar. The process involves lightly curing the vegetables then finishing it with scallions and sesame seeds. The curing of the cabbage keeps it crunchy for a couple of days without loosing quality, and because of this it adds a great contrast to many dishes. This particular version goes with my Yaki Mein, a Creole noodle soup.
You can change the flavors to pair it with almost any style of food. It is a great component to tacos, appetizers, quesadillas, crab cakes, etc. If you change out the acid, the oil, the heat, even the substituting the vegetables you can use this process to make almost any type of quick slaw component. You can also change the cabbage base to any other type if you are looking for a more traditional slaw.
Enjoy,
Ingredients
Napa Cabbage 1 head
Carrots, julienned 2 medium
Red bell peppers, julienned 2 medium
Scallions, thinly sliced 1 bunch
Rice Wine Vinegar 1 cup
Salt 3 T, + to taste
Sugar 2 T, + to taste
Thai Chili, finely sliced 3 ea
Sesame Seeds, toasted 1/4 cup
Sesame Oil 2 T
Method of Procedure
Using a mandolin, thinly slice the cabbage and carrots.
Add the salt, sugar, and vinegar and mix. Let stand 1 hour.
Squeeze out the liquid and discard.
Using the mandolin again, thinly slice the peppers and add to the carrots and cabbage.
Add your Thai chilies, scallions, sesame seeds, and sesame oil and mix.
Season to taste with salt, sugar, and more vinegar.
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