Tag: side dish
Pineapple Coleslaw
Pineapple Coleslaw
While adding pineapple to your coleslaw might sound weird, it makes so much sense once you try it. The pineapple adds the right amount of sweetness to the coleslaw, making it a necessary ingredient from now on, in my eyes.
Ingredients
- 5 cups red cabbage shredded
- 1 large carrot peeled and julienned
- 3 green onions chopped
- 1 cup mayonnaise
- 2 tbsp vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup fresh pineapple diced into small cubes
Instructions
- Mix together the mayonnaise, vinegar, sugar, and salt.
- Mix together the cabbage, carrots, green onions, and pineapple.
- Mix in the dressing to the cabbage. Refrigerate for an hour before serving.
Tiger Salad
Tiger Salad
While you probably will never see something like tiger salad on a Chinese menu in America, this type of salad is a staple in Northern Chinese cuisine. Served cold, tiger salad adds a balance to hot dishes. The salad has 5 ingredients and a simple rice vinegar based dressing. It has a refreshing taste with hints of sweet, sour, spicy, and umami.
Ingredients
- 1 cup cilantro roughly chopped
- 1 large anaheim chili thinly sliced
- 1 english cucumber julienned
- 2 green onions chopped
- 1-2 red Thai chilies finely chopped
Dressing
- 1 1/2 tbsp rice vinegar
- 2 tsp sugar
- 1 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp salt
Instructions
- Mix all of the dressing ingredients together.
- Toss the dressing with the cilantro, chilies, cucumber, and green onions.
Lao Papaya Salad
Lao Papaya Salad
Many southeast Asian countries have their version of papaya salad. Laos is where it all originated from. Papaya salad has a certain funk to it that I can’t get enough of. The combination in the dressing of shrimp and crab paste, lime juice, fish sauce, tomatoes, and sugar, for some reason is very pleasing to me. The dressing is tossed with shredded green papaya, long beans, and Thai eggplant. Serve the papaya salad with sticky rice.
Equipment
- mortar and pestle
Ingredients
- 4 cups green papaya shredded
- 4 bird’s eye chilies finely chopped
- 2 garlic cloves sliced
- 1/2 tsp shrimp paste
- 1/2 tsp crab paste
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp lime juice
- 8 cherry tomatoes halved
- 1 cup long beans cut into 1” pieces
- 2 Thai eggplant sliced
Instructions
- Pound in the garlic, chilies, shrimp, and crab paste in a mortar with a pestle.
- Add in the fish sauce, lime juice, and sugar.
- Add in the cherry tomatoes. Lightly pound them until they release their juices.
- Toss the dressing with the shredded papaya, long beans, and Thai eggplant.
