A one day holiday is never enough. We learned that in Mexico.
It was living in this foreign country where we learned to savor the “puente,” the bridge between a holiday and the weekend which ensures a luxurious three (or more) day weekend of whatever you want it to be. It seemed like a puente took place every month as there is no cause too small for a celebracion en Mexico–and we have had plenty of puentes to practice the art of the puente.
This means there are several pre-culinary celebrations to the actual celebration, which, of course, revolves around food. You can bet the grill will be fired up, the pool will be filled with humans and dogs and cole slaw will be an essential part of the menu.
Milk Street Kitchen is approaching cooking with a focus on fresh ingredients and combining unique flavors in new ways. This cole slaw recipes speaks directly to that mission. The dressing is tart with a hint of spicy and a touch of sweet which plays so well against the crisp cabbage, crunchy radishes, sugar snap peas and earthy-salty-sweetness of the roasted cashews. The vibrant accents of cilantro and mint shine a light on the depth of flavors that make Thai food so intoxicating.
If Chris and his Milk Street Kitchen team continue creating wildly flavorful, wholesome and healthy recipes like this brilliant Thai cole slaw, they will quickly gain a legion of fans who will enjoy these creations whether it’s a puente or not.
- Classic cole slaw
- Red cabbage salad with gorgonzola, walnuts and golden raisins
- Sweet and sour red cabbage
- Cilantro lime cole slaw
- Apple, red cabbage slaw with crumbled cheese and pepitas
- Red wine braised red cabbage
- Cole slaw with raisins
- Blue cheese cole slaw
- Sauteed cabbage with crispy pancetta
- Braised cabbage with bacon and onions (Faux kraut)
Thai Cole Slaw
For the dressing:
- 3 tablespoons fresh lime juice
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 medium serrano seeded and minced
- 5 tablespoons coconut milk full fat and organic
For the salad:
- 1 pound Napa or savoy cabbage 1 small head, thinly sliced crosswise
- 6 radishes trimmed, halved and thinly sliced
- 4 ounces sugar snap peas strings removed and thinly sliced
- 1/2 cup cilantro coarsely chopped
- 1/2 cup mint coarsely chopped
- 1/2 cup roasted and salted cashews coarsely chopped
In a liquid measuring cup, combine the lime juice, sugar, fish sauce and chili and let it sit for 10 minutes. Whisk in the coconut milk until combined.
In a large bowl, combine the cabbage, radishes, peas, cilantro and mint.
Add the dressing and toss until evenly coated. Stir in the cashews and serve.
Do not use "light" coconut milk or "cream of coconut" for this recipe. The former is too thin and the later is too sweet. And don't forget to shake the can of coconut milk (preferably organic) so the cream and liquid milk are emulsified.