This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.

　　

Ingredients

makes 6 to 8 servings

　　

Dressing

1/3 cup chunky natural peanut butter

　　1/4 cup freshly squeezed lime juice

　　1/4 cup fresh pineapple juice or freshly squeezed orange juice

　　1/4 cup Sriracha

　　2 cloves garlic, minced

　　2 tablespoons fish sauce

　　1 tablespoon ginger paste

　　2 tablespoons sugar

　　

Slaw

1 1/2 pounds napa cabbage, shredded

　　1/2 pound red cabbage, shredded

　　2 carrots, peeled and julienned

　　2 red bell peppers, seeded and julienned

　　1 jalapeño, seeded and minced

　　6 green onions, white part only, thinly sliced on the diagonal

　　1/4 cup chopped fresh cilantro

　　1/4 cup chopped fresh mint

　　Salt and freshly ground black pepper

　　Coarsely chopped fresh Thai basil, for garnish

　　Lime slices, for garnish

　　

Step 1

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

　　

Step 2

To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.

　　

Step 3

Garnish with the basil and lime slices. Serve immediately to retain crunch.

　　

VARIATION: Mayonnaise-Based Coleslaw

Step 4

For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.

　　

IN A PINCH

Step 5

Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.

　　The Sriracha Cookbook