Ming Tsai’s Asian Slaw

As I was thinking about possibly making Blue Dragon’s Buttermilk Tempura Chicken at home, I immediately wondered what side I wanted to go along with it.   One of the classic items is cole slaw, so I found:

https://www.golfdigest.com/story/chef-ming-tsai-offers-his-take-on-two-masters-traditions

that contained Chef Tsai’s recipe for his version of slaw.  A microbatch of the slaw would turn out to be:

1t + 1/2t dijon mustard
1t + 1/2t sambal (in this case I would use Lee Kum Kee chili garlic sauce)
1 lemon zested and juiced (this came to 1
1 T grapeseed oil
1/2t 4:1 salt/pepper mix (thank you https://www.bonappetit.com/recipe/classic-coleslaw)

1/2 bunch of scallions thinly sliced (whites and greens separated
1 1/2 c cabbage finely shredded
1/2 head raddichio finely shredded
1/2 c shredded carrots

The recipe couldn’t be simpler.  I just needed to whisk up the seasonings and then toss the seasoning mix into the finely cut up vegetables.   Chef Tsai suggests refridgerating the slaw for about 15 minutes to allow the vegetables to slightly soften.

So I began by zesting a lemon

chili garlic sauce, dijon mustard, grapeseed oil, lemon and a microplane zester

 

1/2 T of zested lemon (didn’t think it would be that much!)

 

the juiced lemon came to almost 1/4 c

Now it was now just a matter of mixing in the rest of the ‘slaw’ vinaigrette with the chili garlic sauce, dijon mustard,

adding the chili garlic sauce

 

Adding in the dijon mustard

salt, pepper and grapeseed oil

correcting the seasoning with 4:1 salt/pepper mix

 

mixing in the grapeseed oil after dissolving the salt/pepper mix

The vinaigrette also required a fine mince of white/light scallion.  So I got a half bunch of scallions de-rooted and cleaned.

scallions for the slaw

I minced up the scallions and carefully segregated the dark and light/white green parts.

scallions, finely minced; separated dark greens from the rest

In the meantime, I finally shredded/chiffonaded part of a cabbage to the amount of about 2 cups.

2 cups of finely chiffonaded american cabbage

Additionally, I cleaned a small head of raddichio and took about 5 out of the 10 leaves from that head.

half head of raddichio…

Like the cabbage, I finally chiffonaded the raddichio leaves which came to about 1 1/3 cups.

…which came to 1 1/3 cup of finely chiffonaded raddichio

To begin assembling the slaw, I added the finely minced scallion whites to the vinaigrette.

Adding finely minced scallion whites to the slaw seasoning mix

Now it was just a matter of combining the rest of the prepared vegetables in a mixing bowl,

Assembling the cabbage, raddichio, minced dark scallion greens

along with some pre-prepared shredded carrots.

adding 1/2 cup of commercially purchased shredded carrots

The slaw was finished by adding in the vinaigrette and mixed the bowl’s contents so everything was easily seasoned.

adding the slaw vinaigrette

….and it was added to a plate of Blue Dragon Buttermilk Tempura Chicken!

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