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Asian Chile Slaw

Monday, 26 May 2008


Whisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
Side Dish

For the dressing: 

  • 1/3 cup vegetable oil, peanut preferred

  • 1 tablespoon cider vinegar

  • 1/4 cup rice wine vinegar

  • 2 teaspoons Thai fish sauce (nam pla), available in Asian markets

  • 2 teaspoons sesame oil

  • 2 teaspoons sugar

  • 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles

  • 2 teaspoon finely sliced green onions

  • Salt and white pepper

For the salad:

  • 2 cups finely shredded Napa or regular cabbage

  • 1/4 cup shredded carrots

  • 1/4 cup finely sliced green onions, including the greens

  • 1/4 cup sliced edible pea pods, sliced lengthwise

  • 1/4 cup chopped peanuts

  • Chopped fresh cilantro for garnish


In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.

Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature

For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.

Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.

To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.

To serve, place the fish on a plate and serve with the slaw on the side.



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