Salads, Sides

Creamy Red Curry Coleslaw

0 Comments 06 June 2014

If you’ve cooked long enough, you’ve probably had to improvise with a recipe. My local grocery store often doesn’t have specialty ingredients such as miso paste. And the original we based this recipe off of uses miso. I know by now my grocery store wasn’t likely to have it, so I got red curry paste instead and kind of did that magical thing cooks do when they’re trying something new and untried – I crossed my fingers.

Creamy Red Curry Coleslaw-1

This coleslaw uses napa cabbage, which I absolutely love. It’s kind of like a cross between our regular white cabbage and iceberg lettuce in texture. It’s not quite as strongly scented as white cabbage and it’s a little more delicate. The ribs are strong and crisp, however, and they’re good in this slaw as well.

Creamy Red Curry Coleslaw-2

Accompanying this slaw are grated carrots and sliced green onions. The original called for julienned carrots, but I kind of hate cutting anything julienne, so we grated ours instead. Cut the green onions a little bigger instead of the thin slices more often called for, and dice the cabbage into long, slender strips.

Or, you know, however you prefer.

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The base of the dressing is mayo, and it looks a little clunky and…not good at first.

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Almost time to actually put together one of the easiest sides you’ll make all summer. Give the veggies a good stirring to combine.

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Then just pour on that wonderful dressing. And people, it is so, so, SO good. We used about one and a half tablespoons of the red curry paste, which was just enough for us to begin feeling a little heat on the tongue. Given that this is a cool side, if you want more heat, just add more curry paste to taste. If this was a hot dish, you might not need as much curry, but since it’s cold, you may want more. It’s all up to you.

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The dressing pretty much makes this coleslaw stellar. The veggies being crisp and fresh help, of course, but the dressing is perfect. It’s a little smokey from the sesame oil, a little bit heated from the curry paste, and the rice and mirin vinegars make it just tart enough, while a little sugar balances it all out. Throw this together a little while before your next barbecue, let it chill for a bit and enjoy!

Creamy Red Curry Coleslaw

adapted from Creamy Miso Slaw by Paula Disbrowe for Bon Appétit

Prep Time: 30 minutes    Level: Easy    Serves: 4

  • 2/3 cup low-fat mayonnaise
  • 1 1/2 to 2 tablespoons red curry paste
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoons grated peeled ginger
  • 1-2 tablespoons sugar, or to taste
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon mirin (Japanese sweet rice wine)
  • 1 teaspoon toasted sesame oil
  • 1/2 head Napa cabbage, thinly sliced (about 6 cups)
  • 2 medium carrots, grated
  • 4 scallions, thinly sliced on a diagonal
  • 1/4 cup chopped chives
  • 1 tablespoon black sesame seeds (optional)

Whisk together the mayonnaise, red curry, vinegar, ginger, soy sauce, mirin, and oil in a large bowl. Add the cabbage, carrots, scallions, and chives and toss to coat. Serve topped with sesame seeds if using.

Notes:

To save time you could make the dressing earlier in the day and refrigerate it till ready to use. I haven’t made any of this a day ahead yet, though, so I’m not sure if making the dressing a day ahead is a good idea or not. Will update when/if I get to experiment with that.

As far as assembling goes, I wouldn’t mix the dressing with the veggies until you’re ready to serve the slaw, otherwise the cabbage might lose some of its crunch and get a little limp. You can cut the veggies ahead of time the same day as well and refrigerate till ready to use. Combine the dressing and veggies right before serving.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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