Sunday, November 15, 2009

Thai 3 cabbage slaw with spicy red curry vinaigrette

This is the Thai 3 cabbage slaw from the Rebar Modern Food Cookbook. It was easy to make and very spicy and tasty and, of course, always paramount here at the Airy Way, colorful. I veganized it very slightly, added roasted almonds and sesame seeds for substance, and brought it to a family dinner tonight. It went over pretty well, for salad.

Here's the whole meal (that I ate), which starred not only the coleslaw—recipe found here among other places, so I share it with you below—but a delicious mix of spiced roasted root vegetables made by my sister Diane:
But enough about the food. Tasty as they were, both Diane's efforts and mine were trumped by our brother Douglas, who saved our mother's life by the administration of a Heimlich maneuver at a critical instant. This was the most exciting family dinner ever! Quite apart from the quick-thinking, cool-headed, skillful, and indeed heroic actions of Douglas, which Diane and I will no doubt be living down for a long, long time, while I was shredding cabbage and roasting nuts this afternoon, it never crossed my mind that I would be so grateful at the end of the evening simply to still have both parents alive and well.

Thai 3 cabbage slaw with spicy red curry vinaigrette
from the Rebar Modern Food Cookbook
Serves 6-8

1/2 small head sui choy (or napa cabbage)
1/2 small head green cabbage
1/2 small head purple cabbage
2 carrots
2 peppers, red and yellow
1 small red onion
1/2 bunch cilantro or Thai basil (or cilantro)
2-3 scallions
Roasted peanuts and fresh lime wedges for garnish

Core and finely shred the cabbages. Peel carrots, thinly slice diagonal coins and then julienne each coin into thin, long matchsticks. Finely julienne the red onion and the sweet peppers. Mince scallions on the bias. Stem cilantro and roughly chop the leaves.

Toss together all of the vegetables with enough dressing to coat. Garnish with roasted peanuts and serve fresh lime wedges on the side.

Dressing (yields 2 1/3 cups):
1/4 cup chopped shallots
2 tbsp chopped ginger
1 serrano chile, seeded
2 garlic cloves, minced
1/4 cup fresh lime juice
2 tbsp soy sauce
2 tbsp brown sugar
3/4 tsp Thai red curry paste (Thai Kitchen brand)
1 tbsp sesame oil
1/2 cup peanut oil
1/4 tsp salt

Pulse shallots, ginger, garlic and chiles in the bowl of a food processor. Add the next seven ingredients and blend until smooth. Season to taste, but note that the chile heat will continue to develop as it sits.

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