Today is a follow up on yesterdays Asian Braised Short Ribs. I have no story to share but I definitely wanted you know about this awesome slaw. It was spicy. It was savory. It was nutty. It was awesome. I used to be pretty precise when it came to eating, I would work from one area of the plate to the other, being careful not mix. But lately I’ve found myself doing a lot more mixing. And this was perfect for that. I channeled my inner BBQ tastes and put the slaw right on top of the ribs and rice. It was the perfect matchup.
(Adapted from Oishii originally from the Sriracha Cookbook)
1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice
1/4 cup Sriracha
2 cloves garlic, minced
2 TBS. fish sauce
1 TBS. grated ginger
2 TBS. sugar
1 1/2 lbs. napa cabbage, shredded
1/2 lb. red cabbage, shredded
2 carrots, peeled and julienned
or 1 bag of slaw with green cabbage, red cabbage, and carrots
2 red bell peppers, seeded and julienned
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint (I omitted)
salt & freshly ground black pepper
In a large liquid measuring cup, whisk together all of the dressing ingredients. Cover and chill until ready to use.
In a large serving bowl combine the cabbage through mint. Toss together to evenly distribute.
Pour the dressing over the slaw and toss to coat. Sprinkle with salt and pepper to taste and serve.