Summer is slaw season, when the side dish makes appearances at every barbecue, picnic, and outdoor party around–either as a side dish or as topping on chilidogs and pork sandwiches. Slaw takes many forms and, frankly, I love them all–from creamy, mayonnaise-heavy coleslaw to crunchy cabbage salad dressed simply with vinegar. Here’s my hot and tangy take on a recipe inspired by Charlie Palmer’s Sweet & Sour Slaw in his Remington Camp Cooking cookbook.
Spicy Asian Slaw
½ cup white wine vinegar
1 tsp. fish sauce
1 Tbsp. honey
1 Tbsp. Sriracha
1 tsp. salt
½ head of cabbage, shredded (about 3 cups packed)
2 medium carrots, cut into matchstick-sized pieces
2 celery stalks, diced
½ medium onion, diced
1) Make the dressing by adding the first five ingredients to a small bowl and whisking thoroughly to blend well.
2) Mix the vegetables together in a 9×13-inch cake pan, and pour the dressing over the top, tossing to combine. Cover and place the pan in the refrigerator to chill and let the flavors blend. Toss again before serving.