Equipment
Ingredients
Slaw Base
- 300 g red cabbage, finely shredded
- 100 g carrots, julienned or grated
- 15 g cilantro, roughly chopped
- 25 g scallions, thinly sliced on a bias
Peanut-Fish Sauce Dressing
- 30 ml lime juice, freshly squeezed
- 25 ml fish sauce
- 30 g creamy peanut butter, unsweetened
- 15 g light brown sugar, packed
- 1 garlic, minced into a paste
- 1 bird's eye chili, finely minced
Garnish
- 30 g roasted peanuts, roughly crushed
Nutrition (per serving)
Method
In a large mixing bowl, combine the finely shredded red cabbage, julienned carrots, chopped cilantro, and sliced scallions. Toss lightly to distribute the ingredients evenly.
In a small mixing bowl, vigorously whisk together the freshly squeezed lime juice, fish sauce, creamy peanut butter, light brown sugar, garlic paste, and minced bird's eye chili until the sugar is fully dissolved and the dressing is completely emulsified.
Pour the emulsified dressing over the prepared vegetable mixture. Toss thoroughly, ensuring every strand of cabbage and carrot is coated in the dressing.
Allow the dressed slaw to rest at room temperature for 10 minutes. This brief resting period slightly tenderizes the robust red cabbage while allowing the sweet, sour, and umami flavors to penetrate the vegetables.
Transfer the slaw to a serving dish. Scatter the roughly crushed roasted peanuts over the top immediately before serving to preserve their crunch.
Chef's Notes
- To achieve the finest shreds of red cabbage, cut the head into quarters, remove the dense white core, and use a mandoline slicer set to 1.5mm thickness.
- The balance of Southeast Asian dressings relies on the harmony of sweet, sour, salty, and spicy. Taste your lime juice before mixing, as acidity varies wildly between fruits. Adjust the sugar or fish sauce accordingly to find the perfect equilibrium.
- If preparing this for a dinner party, keep the dressing in a sealed jar and the pre-mixed vegetables in a container lined with dry paper towels. Shake the jar and toss the salad just as your guests are sitting down.
- Do not substitute the fresh lime juice with bottled citrus juice. The volatile aromatic oils in fresh lime zest and juice provide crucial high notes that bottled versions lack.
Storage
Refrigerator: 2 days — Store dressing and vegetables separately if possible to maintain optimal crunch.
