Asian Slaw Extravaganza

It's official. We kicked off of the barbecue season last weekend on Memorial day with our annual neighborhood barbecue in my garden. While our wonderful neighbors were there, fewer and fewer of our children attended, with a large contingency busy with pre- or post-college prep. With no children running around and screaming, the festivities were low key, but still filled with the merriment and anticipation you expect at the beginning of summer.

The planning was even more lackadaisical than usual, which is why we ended up with three different Asian cole slaws. One was Chinese style, another Thai and a third Korean. Each was delicious, in a different way. Just in time for your next barbecue, here are the recipes for all three.

Crispy Chinese Cole Slaw (from my sister Fran)

What to buy

For salad

• 2 T butter
• 1 pkg Ramen noodles (broken)
• 2 tbl sesame seeds
• 1/2 cup slivered almonds
• 1/2 head green cabbage cored and shredded
• 1/2 head purple cabbage cored and shredded
  
• 1 grated carrot
• 1 zucchini julienned

For dressing

• 3 tbl peanut butter (soften in micro)
• 2 tbl chicken broth
• 1 tbl minced garlic
• 3 tbl soy sauce
• 1 tbl sesame oil
• 1 tbl hoisin sauce
• 2 tbl rice wine vinegar
• 1 tbl sugar

How to prepare it

1. Melt butter in skillet on medium heat. Saute Ramen noodles, sesame seeds and almonds until brown. Set aside

2. Combine cole slaw, cabbage and zucchini in a large bowl.

3. Just before serving, whisk together peanut butter, chicken broth, minced garlic, soy sauce, sesame oil, hoisin sauce, rice wine vinegar and sugar in a separate bowl. Pour over cabbage and mix. Garnish with sauteed noodle, sesame seed, almond mixture and serve.


Thai Peanut Cole Slaw (from my neighbor Elizabeth)

What to buy

For salad

• 3/4 cup purple and green cabbage cut up
• 1 carrot julienned
• 3 scallions cut up with green stems
• 1 cucumber seeded and julienned
• Fresh cilantro chopped (to taste)
• Fresh mint chopped (to taste)
• 1/2 cup unsalted peanuts

For dressing

• 1 red onion or shallot finely minced
• 3 tbl peanut butter
• 3 tbl rice vinegar
• 3 tbl soy sauce
• 3 tbl sesame oil
• 1 to 2 cloves garlic finely minced
• 1 tbl sugar
• salt/pepper to taste
• chili oil or powder to taste

1. Combine veggies in a bowl and set aside.

2. Mix together dressing ingredients. Add enough dressing to lightly coat the slaw and toss. Refrigerate till ready to serve. Can be made a few hours ahead.


Pickled Asian Slaw (from my neighbor Cynthia)

What to buy

• 2/3 cup rice wine vinegar
• 1 1/2 cups sugar
• 2 tsp sesame oil
• 2 cups of water
• 1 red pepper julienned
• 1/4 head green cabbage, cored and shredded
• 1 carrot julienned
• 1/2 red onion julienned
• 1/2 bunch fresh cilantro, stemmed and chopped

How to prepare it

1. In a large saucepan,, bring 2 cups of water, the vinegar and sugar to a boil, stirring to dissolve the sugar.

2. Add the red pepper, cabbage, carrot and onion and cook, stirring until the carrot and onion are tender—about 6 to 8 minutes. Drain the vegetables and spread them out in a large baking dish to cook to room temperature.

3. In a large bowl, toss the vegetables with the cilantro and sesame oil. Season with salt and pepper to taste. Cover and refrigerate to serve.