Thai-Style Slaw (with or without Chicken)
Over the long weekend, I spent some time with Julia Turshen's Small Victories, and came home eager to try her cabbage-massaging technique. I've since learned it works very well — it encourages the cabbage to relax, which allows it to nicely soak up the dressing. Carrots: I like to use a mandoline, because the pieces look so pretty. If you can find fat carrots, this makes mandoline work easier. When you get down to the bottom of the carrot, simply slice it up with a knife or eat the pieces as a snack. Alternatively, shred it with a box grater or the shredder attachment of a food processor.
Over the long weekend, I spent some time with Julia Turshen's Small Victories, and came home eager to try her cabbage-massaging technique. I've since learned it works very well — it encourages the cabbage to relax, which allows it to nicely soak up the dressing. Carrots: I like to use a mandoline, because the pieces look so pretty. If you can find fat carrots, this makes mandoline work easier. When you get down to the bottom of the carrot, simply slice it up with a knife or eat the pieces as a snack. Alternatively, shred it with a box grater or the shredder attachment of a food processor.
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon fish sauce
- 1 small red onion thinly sliced
- 6 scallions thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 2 chicken breasts about 1 lb., optional
- 1/2 cabbage savoy or napa or whatever you have
- 2 to 3 carrots thinly sliced, see notes above
- 1 small bunch cilantro roughly chopped to yield about 1 cup
- 1/4 cup plus 2 tablespoons freshly squeezed lime juice
- 1.5 tablespoons sugar (4.5 teaspoons)
- 1/2 teaspoon sriracha + more to taste
- Carbohydrate 10.9599000002215 g
- Cholesterol 22.8133333333333 mg
- Fat 1.82083333381639 g
- Fiber 3.19466662029425 g
- Protein 11.1145833336413 g
- Saturated Fat 0.321111666733465 g
- Serving Size 1 1 Serving (209g)
- Sodium 379.186633803222 mg
- Sugar 7.76523337992729 g
- Trans Fat 0.27688833334652 g
- Calories 102 calories
Step-by-step
- If you are using the chicken, bring a small pot of water to a boil. Drop in the chicken breasts. Cover the pot. Remove pot from heat. Let stand 15 minutes. Uncover. Remove breasts. Let cool briefly. Pull/shred into pieces.
- Meanwhile, remove the core from the cabbage. Thinly slice the cabbage and place in a large bowl. Pour in the oil. Sprinkle evenly with the salt. Massage the cabbage with your hands. Really squeeze it firmly until it shrinks in size and becomes more saturated in hue.
- To the bowl of cabbage, add the peppers, carrots, scallions, cilantro, and red onion. Add the chicken, if using.
- Make the dressing: Stir together the lime juice, fish sauce, sugar, and Sriracha. Pour over the bowl of vegetables. Toss to coat evenly. Taste. Adjust with more salt or Sriracha as needed.
A Quick and Flavorful Thai-Style Slaw
As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to make. This Thai-style slaw fits the bill perfectly. It’s a vibrant, refreshing salad that’s ready in under 30 minutes, and it's incredibly versatile. I often make a big batch on the weekend to enjoy throughout the week for lunches or a quick weeknight dinner.
The secret to this slaw’s amazing texture is the cabbage massage. I know it sounds strange, but trust me on this one! Massaging the cabbage with oil and salt really breaks down the leaves, making them more tender and allowing them to absorb the delicious dressing more effectively. It's a game-changer, and the result is a slaw that's both crisp and flavorful, a perfect balance.
I love the combination of crunchy cabbage, sweet carrots, and spicy sriracha in this recipe. The fresh herbs like cilantro and scallions add a bright, herbaceous note that complements the other flavors beautifully. And the addition of chicken is optional, making it a great option for vegetarians or those looking for a lighter meal. The dressing is simple yet incredibly flavorful – the balance of sweet, sour, salty, and spicy is simply irresistible. It's a classic combination that always works.
This recipe is also incredibly adaptable. Feel free to experiment with different vegetables. I’ve used everything from shredded purple cabbage to shredded zucchini, and it always turns out great. If you're not a fan of sriracha, you could substitute another hot sauce or simply omit it entirely for a milder flavor. The beauty of this slaw is its adaptability; it’s a great base recipe that you can easily customize to your own tastes and preferences.
Beyond its ease and flavor, this slaw is incredibly healthy. It’s packed with vitamins and nutrients from the fresh vegetables. And, because it's so easy to make, it’s perfect for busy weeknights when you need a quick and healthy meal. I often serve it alongside grilled fish or chicken, or simply enjoy it on its own as a light lunch.
Tips and Tricks:
- Choosing your cabbage: I generally use Napa or Savoy cabbage, but any type of cabbage will work. Green cabbage works well too. Just make sure it is fresh and firm.
- The carrot conundrum: A mandoline slicer makes quick work of creating beautiful, thin carrot slices. But if you don't have one, a box grater or the shredding attachment of a food processor works just fine.
- Make it ahead: This slaw tastes even better the next day, so feel free to make it ahead of time. The flavors will meld together beautifully, resulting in an even more flavorful dish.
- Storage: Store leftover slaw in an airtight container in the refrigerator for up to 3 days.
- Serving suggestions: Serve this slaw as a side dish with grilled meats, fish, or tofu. It's also delicious on its own as a light lunch or snack.
This Thai-style slaw is more than just a recipe; it’s a testament to the power of simple, fresh ingredients and a little bit of creativity in the kitchen. It’s a dish that's both impressive and easy to make, making it a perfect addition to any weeknight meal or special occasion. So next time you’re looking for a quick, healthy, and flavorful meal, give this slaw a try. I think you’ll be pleasantly surprised.
