Menu Description: "Mixed greens, carrots, zucchini, green onions, peanuts. Tossed in a sweet and spicy dressing."
If you like the sweet, sour, and spicy flavor combinations of Thai food, you'll love this tasty twist on cole slaw. Just find yourself a medium-size head of napa cabbage and a few other special ingredients and you're on your way to a perfect side dish for grilled grub, sandwiches, or as a quick solo snack. The menu mentions cappellini but we'll substitute with soba noodles that can be found in the supermarket aisle with other Asian foods (the rice vinegar and chili paste will be over there too). If you can't find soba noodles, the thicker chow mien noodles will also work. The mixed baby greens can often be found in ready-to-serve-plastic bags in the produce section. But the real secret ingredient for great tasting slaw is patience. The flavors of cole slaw improve after several hours in the chill box, and letting it sit overnight is even better.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
This recipe is available in
- 1/3 cup rice vinegar
- 1/2 cup granulated sugar
- 1 tablespoon chili paste (sambal)
- 4 teaspoons fresh lime juice
- 2 teaspoons canola oil
- 1/2 teaspoon salt
- 2 ounces soba noodles, cooked (1 1/2 cups)
- 10 cups thinly sliced napa cabbage (approx. 1 head)
- 2 cups mixed baby greens
- 1 1/2 cups julienned carrot (approx. 1 carrot)
- 1 cup julienned zucchini (approx. 1/2 zucchini)
- 1 cup cilantro, chopped
- 1 cup dry roasted unsalted peanuts
- 1/2 cup sliced almonds
- Do This
1. Prepare the dressing first by combining the ingredients in a small bowl or glass measuring cup. Heat up this mixture in the microwave on high for 30 to 60 seconds or until the dressing is hot, but not boiling. This will help to dissolve the sugar and salt. Stir the dressing well and set it aside to cool.
2. Cook 2 ounces of soba noodles following the directions on the package (the directions will say something like: "Cook noodles for 5 minutes in rapidly boiling water"). Drain the soba noodles, run cold water over them and let them sit to cool while you prepare the other ingredients.
3. Use a large sharp knife to thinly slice a medium head of napa cabbage. You can also use a mandolin to slice the cabbage into thin, uniform strips so that you have 10 cups of sliced cabbage. You can use a mandoline with a julienne attachment for slicing the carrots and zucchini as well. Make sure to chop the julienne slices into bite-size strips.
4. Chop the soba noodles into bite-size pieces, then combine them with the cabbage, baby greens, carrot, zucchini, cilantro, and nuts in a large bowl. Toss everything around real well while adding the dressing, then cover and chill the bowl for at least 4 hours. If you have the patience, wait overnight for it, because the cole slaw will taste even better. Your slaw should last for up to a week covered in the fridge.
Makes about 10 cups.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.