Equipment
Ingredients
Slaw Base
- 300 g red cabbage, finely shredded
- 100 g carrots, julienned or grated
- 15 g cilantro, roughly chopped
- 25 g scallions, thinly sliced on a bias
Peanut-Fish Sauce Dressing
- 30 ml lime juice, freshly squeezed
- 25 ml fish sauce
- 30 g creamy peanut butter, unsweetened
- 15 g light brown sugar, packed
- 1 garlic, minced into a paste
- 1 bird's eye chili, finely minced
Garnish
- 30 g roasted peanuts, roughly crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 148 kcal
- Protein
- 5 g
- Carbohydrates
- 17 g
- Fat
- 8 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 358 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 418 mg
- Calcium
- 64 mg
- Iron
- 1.8 mg
- Magnesium
- 51 mg
- Phosphorus
- 91 mg
- Zinc
- 0.7 mg
- Vitamin A
- 267 mcg
- Vitamin C
- 50 mg
- Vitamin E
- 1.4 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.11 mg
- Niacin
- 2.7 mg
- Folate
- 39 mcg
- Water
- 107 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the finely shredded red cabbage, julienned carrots, chopped cilantro, and sliced scallions. Toss lightly to distribute the ingredients evenly.
In a small mixing bowl, vigorously whisk together the freshly squeezed lime juice, fish sauce, creamy peanut butter, light brown sugar, garlic paste, and minced bird's eye chili until the sugar is fully dissolved and the dressing is completely emulsified.
Pour the emulsified dressing over the prepared vegetable mixture. Toss thoroughly, ensuring every strand of cabbage and carrot is coated in the dressing.
Allow the dressed slaw to rest at room temperature for 10 minutes. This brief resting period slightly tenderizes the robust red cabbage while allowing the sweet, sour, and umami flavors to penetrate the vegetables.
Transfer the slaw to a serving dish. Scatter the roughly crushed roasted peanuts over the top immediately before serving to preserve their crunch.
Chef's Notes
- To achieve the finest shreds of red cabbage, cut the head into quarters, remove the dense white core, and use a mandoline slicer set to 1.5mm thickness.
- The balance of Southeast Asian dressings relies on the harmony of sweet, sour, salty, and spicy. Taste your lime juice before mixing, as acidity varies wildly between fruits. Adjust the sugar or fish sauce accordingly to find the perfect equilibrium.
- If preparing this for a dinner party, keep the dressing in a sealed jar and the pre-mixed vegetables in a container lined with dry paper towels. Shake the jar and toss the salad just as your guests are sitting down.
- Do not substitute the fresh lime juice with bottled citrus juice. The volatile aromatic oils in fresh lime zest and juice provide crucial high notes that bottled versions lack.
Storage
Refrigerator: 2 days — Store dressing and vegetables separately if possible to maintain optimal crunch.
Troubleshooting
Slaw is sitting in a pool of watery liquid
Cause: The salt in the fish sauce drew out moisture from the cabbage because it sat dressed for too long
Fix: Use tongs to lift the slaw out of the accumulated liquid and transfer to a fresh bowl. Refresh with a quick squeeze of lime juice.
Prevention: Wait to dress the salad until a maximum of 15 minutes before serving
Dressing is clumpy and separated
Cause: Cold peanut butter resisted mixing with cold liquids
Fix: Microwave the dressing for 5 seconds to warm the oils, then whisk vigorously until smooth.
Prevention: Ensure peanut butter is at room temperature before whisking
Cultural Context
This dish draws profound inspiration from the vibrant salads of Southeast Asia, particularly Vietnamese Gỏi and Thai Som Tum. These culinary traditions masterfully balance the foundational pillars of flavor: the deep, oceanic salinity of fish sauce, the bright acidity of citrus, and the mellow sweetness of palm or brown sugar. By pairing these dynamic flavors with crisp raw vegetables, the resulting slaw cuts beautifully through the rich, fatty profiles typical of pork-heavy dim sum, serving as a bright, crunchy palate cleanser.
