Spicy Cabbage and Mushroom Slaw
×Category: Sides Ingredients | Type: Salads | Servings: 8 | By: RecipeGadget
Protein 2g • Carbs 6g • Fat 5g • 80 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
This nice umami flavored slaw is to die for!
Ingredients
- Garlic Clove (Small): 1 Each
- Fresh Serrano Chile Or Red Thai Chile (unchopped, Chopped, unseeded and): 1 2-In.
- Granulated Sugar: 1/2 TSP
- Fine Sea Salt (Divided): 1/3 TSP
- Rice Vinegar: 3 1/2 TBSP
- Fish Sauce: 1 1/2 TBSP
- Red Onion Or Shallot (Sliced): 1/4 Cup
- Unsalted Roasted Peanuts: 3 TBSP
- Fresh Medium-Size King Trumpet Mushrooms
- Canola Oil Or Peanut Oil: 1 TBSP
- Green Or Purple Cabbage (Sliced, from 1 4 ib cabbage): 3 Cup
- Carrot (Shredded, Large, on holes of a box grater, on): 1/4 Cup
- Fresh Mint Or Cilantro (Chopped): 1/4 Cup
- Fried Onions Or Shallots: 3 TBSP
Instructions
- Using a mortar and pestle, mash garlic, chile, sugar, teaspoon of the salt and garlic together until a fragrant, slightly sticky paste forms, 1 minute. Transfer mixture to a small bowl; stir in vinegar and fish sauce.
- Rinse onion slices in a fine mesh strainer under cold water, about 10 seconds. Shake to drain well; stir onion into vinegar mixture.
- Add peanuts to mortar; pound using pestle until coarsely crushed. Set aside.
- Cut mushrooms in half lengthwise, and slice diagonally into 2-inch-long, 4-inch-thick pieces (about 3 cups sliced). Heat oil in a 10-inch nonstick skillet over medium until oil ripples. Add mushrooms and remaining ¼ teaspoon salt; cook, stirring occasionally, until softened, about 3 minutes. Remove from heat. Transfer mushrooms to a large bowl; let cool completely.
- Add cabbage, carrot, mint and crushed peanuts to mushrooms. Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Transfer to a large platter. Sprinkle with fried onions; serve immediately.
Open this recipe in Recipe Gadget to save, organize, and cook it.