Sunday, July 10, 2011

Asian Slaw, Lurking Sri Racha Style

Yesterday I'd been planning on a zucchini dish for the veggie dish to a BBQ. Problem is I got distracted by a motorcycle ride, and didn't have time to marinate and grill and cool the zucchini afterward...
Nevertheless, like a ninja, I scoped the scene, made my attacks, and the kitchen never knew what hit it. I had zucchini, peppers, onion, and some cucumber needing to be used, and I used them... punched them in the face with a sweet and savory dressing, lit them on fire with a healthy dose of Sri Racha hot sauce, and tossed 'em around a little bit just for fun!

Spicy Asian Slaw with Cool Cucumber
- 1 medium zucchini, sliced thin
- 3 sweet bell peppers (red, orange, yellow) sliced thin
- 1/2 sweet onion, sliced thin
- sesame oil
- powdered ginger

- 1/8 c Rice Vinegar
- 1/8 c Mirin (sweet sake wine)
- splash Ponzu sauce (or soy sauce)
- 1 tbsp sugar
- 2 tbsp crushed garlic
- cilantro puree
- squeeze of lime juice
- Sri Racha to taste
* shaved cucumber

Coat onions in a few shakes of Sesame Oil and ginger. In another bowl add zucchini and then microwave the peppers for 30 seconds, just to soften them a little before mixing them with the zucchini. In a measuring cup, microwave the liquids in the vinagrette just to warm them to dissolve the sugar and crushed garlic in them. Squeeze in Cilantro Puree, and mix well before pouring over the Zucchini and Peppers and tossing. Add your marinating Onions and once combined, squeeze a spiral of Sri Racha over everything (add more or less depending on if you're a wimp or not) then toss until everything is well mixed.

Finally, shave the cucumber with a vegetable peeler and lay the slices over-top of the slaw, but don't mix it in, so that it will retain it's own flavor for a cooling effect. Sprinkle the top with fresh chopped cilantro and refrigerate before serving.

When ready to serve, toss everything, cucumber included, and enjoy with some beer, white wine, or a gin and tonic...

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