The first ‘side’ is up! Savory Sriracha Slaw

 

What is better with pulled pork than a piquant vinegar based slaw?  I can’t think of much, so I am going with this Savory Sriracha Slaw. The preparation is quick and it only needs an hour or 2 for the flavors to meld and marry.  There are many ways to tweak this recipe – tonight I went with the savory style using herbs de provence (that’s right… I bet no one thought I would be going there!)

Savory Sriracha Slaw

Ingredients:

  • 1/4 of small head of red cabbage, julienned
  • 1/4 of a small head of green cabbage, julienned
  • 1 carrot, peeled and julienned
  • 1/2 tsp celery seed
  • 1/2 tsp ground coriander
  • 1/2 tsp herbs de provence
  • Freshly ground black pepper
  • 1/4 kosher salt
  • 1/3 cup rice vinegar
  • 1/3 cup sesame oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp sriracha sauce (adjust to your preference!)

Preparation:

In a large bowl, place the cabbage and carrot. Toss to mix well. In a separate bowl, place the remaining ingredients and whisk well.  Add to the cabbage and carrot, toss to coat, and cover and refrigerate for at least 1 hour.

Tips:

To easily julienne the cabbage and carrot, I used a mandolin. It makes fast work of this step, but be sure to use the safety guard to keep from slicing your fingers!

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The salt will draw moisture from the cabbage, wilting it slightly and reducing the acidity of the vinegar. If the vinegar is still too strong at the time you serve, add cold water a tablespoon at a time and toss the slaw to reduce the acidity.

Adding crumbled bacon provides another layer of flavor to this slaw.  Adding the rendered bacon fat into the pulled pork adds juiciness to the meat and is delicious as well!

 

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