Coleslaw is a tasty side dish typical of US cuisine often served at grills and barbecues. In addition to the traditional recipe, there is a variant with a sour and spicy taste. Inspired by the Chinese sour soup, this side dish uses chopped chilli, fresh ginger and black vinegar to season the cabbage and carrots. However, mixing the ingredients is not enough: you also need to toss them in a wok to intensify the flavor of the cabbage and prepare a mouth-watering side dish.
Ingrediants
- 45 ml of soy sauce
- 40 ml of black vinegar
- 25 g of sugar
- 3 g of salt
- 1 small-headed Chinese cabbage
- 5 ml of canola oil
- 5 ml of toasted sesame seed oil
- 2 g of chopped chilli
- 8 g of chopped fresh ginger
- 1 diced red pepper
- 20 ml of rice wine
- 80 g of grated carrots
Doses for 6 servings
Steps
Part 1 of 3: Prepare the Dressing
Step 1. In a small bowl, mix 45ml of soy sauce and 40ml of black vinegar
Beat them with a whisk until you get a homogeneous solution.
- In case of celiac disease or gluten intolerance, you must choose gluten-free soy sauce. Some contain wheat, sweeteners and other flavors that have traces of this substance.
- Black vinegar is usually available in Chinese supermarkets or on the internet.
- If desired, it can be replaced with Worcestershire sauce.
Step 2. Mix the soy sauce and black vinegar, add 25 of sugar and whisk until well incorporated
Step 3. Add 3g of salt to the mixture and beat until completely incorporated
Adjust salt to your liking
Part 2 of 3: Prepare the Cabbage
Step 1. You will need a small head of Chinese cabbage to make the salad
Remove the root with a sharp knife. With clean hands, remove the stems from the head.
Chinese cabbage can be substituted for Peking cabbage
Step 2. Remove all the stems from the head, it is important to remove the leaf tips with a knife
Throw them away.
If you see any brown or wilted stems during the procedure, discard them
Step 3. Cut the stems, wash them well with cold water and remove excess liquid by passing them several times in a vegetable juicer
- If you don't have a juicer, put the stems in a colander and shake it to drain the water.
- You can also remove excess water by blotting it well with a paper towel or clean cloth.
Step 4. Washed and drained the cabbage, cut it into julienne strips trying to obtain strips with a thickness of about 1, 5 cm
When done, separate the thick sticks from the thin, leafy ones.
Thick sticks require longer cooking times than leaf sticks, so it's important to separate them and cook the first ones first
Part 3 of 3: Saute and Season the Cabbage
Step 1. In a large wok or skillet, pour 5ml of canola oil and 5ml of toasted sesame seed oil
Heat them over high heat for about 3-5 minutes or until bubbles start to form.
- If desired, canola oil can be substituted with olive oil or another type of vegetable oil.
- Having a unique flavor, toasted sesame seed oil is difficult to replace. However, if you can't find it, you can usually use peanut oil.
Step 2. Once the oils are hot, stir-fry 2g of chopped red pepper and 8g of fresh chopped ginger
Stirring them with a wooden spoon, let them cook for 15 seconds.
If you like spicy, you can use larger amounts of chopped chili
Step 3. At this point, place a diced red pepper in the pan and let it cook for 30 seconds, stirring frequently
Then, pour in 20ml of rice wine and sauté the ingredients for another 30 seconds.
Rice wine can be substituted for sake
Step 4. Add the cabbage stalks and 80 g of grated carrots
Lightly mix the ingredients with a wooden spoon and cook for a minute.
You can also add 250 g of drained and finely sliced bamboo shoots
Step 5. Add the leaf sticks with the help of the wooden spoon, then pour the dressing over the salad
Mix it well to coat it evenly and let it cook for another 30 seconds.
Step 6. When cooked, serve the coleslaw on a plate or bowl with a spoon
It can be enjoyed hot, at room temperature or cold. Leftovers can be kept in the fridge.
