Monday, January 23, 2012

Asian Slaw Recipe

Tonkatsu Salad with Asian Slaw
As you can imagine, I get a lot of requests for recipes here at Pacific Grill
Lately I have received repeated requests for our Asian Slaw recipe that we use on our Asian Pulled Pork Sliders w/ Sweet potato Fries & house-made cranberry/ginger ketchup. We also use this dressing on our Bánh Mì sandwich.
The recipe came about when I was trying to imagine a Vietnamese-styled Caesar Salad when I was Exec Chef of Le Colonial restaurant in Beverly Hills, CA. So feel free to use it also as an Asian Caesar—it is delicious drizzled over grilled Romaine lettuce wedges in the summer with some shaved parmesan!
The recipe has been scaled back from the much larger version we use at the restaurant. Obviously if you change any of the ingredients, or use a different brand of fish sauce  the saltiness of the dish may be affected, so please taste the slaw adding more or less of any particular ingredient until you enjoy it.
Asian Slaw
1 clove garlic, sliced and fried crispy (if you do not fry the garlic--the flavor will be slightly different. You can also purchase fried garlic in Asian Markets)
1 teaspoon fresh garlic, minced
1 tablespoon fish sauce (we use 3 Crabs brand)
1 3/8 cups mayonnaise (we use Japanese Kewpie Brand)
½ tablespoon rice wine vinegar
1 whole lemon, zested and juiced (we use a microplane to zest)
1 whole lime, zested and juiced
1 teaspoon palm sugar (you may substitute brown sugar)
1 teaspoon black pepper, freshly ground
2 each kaffir lime leaves, remove thick stems, cut into thin slivers then chop coarsely
1/3 head red cabbage, shredded
1/3 head green cabbage leaves, shredded
1/3 head Napa cabbage, shredded
1/4 bunch cilantro, washed well and chopped (chop leaves and mince stems)
1/2 bunch mint, stemmed and torn into irregular pieces
1/2 bunch Thai basil, stemmed and torn into irregular pieces
1 bunch green onions, minced
FOR GARNISH:
2 tablespoons sesame seeds, toasted (we use both black & white sesame seeds)
1 tablespoon crispy shallots (purchased from an Asian Market)
1.       Place the fried & minced garlic, fish sauce, mayonnaise, vinegar, lemon 
& lime zest & juices, sugar & black pepper into a food processor and purée  
until creamy about 1 min
2.       Stir in the chopped kaffir lime leaves, and refrigerate dressing until needed
3.       Shred the cabbages and add to a large serving bowl
4.       Before chopping, be sure to wash the cilantro very well as it can be very dirty. Tear the other herbs and  toss well with the shredded cabbages, and add the minced green onions
5.       Just before serving, toss the cabbage & herbs with enough dressing to lightly coat the slaw
6.       Taste & correct seasonings
7.       Generously sprinkle some toasted sesame seeds and crispy shallots over each salad
8.       Serve

7 comments:

Anonymous said...

I cant wait to try this! Thanks for sharing.

zeaeroman said...

sounds luscious and lovely. may your ahi always hit the grill with the plates in the sali. cheers dan

Mikel Jones said...

This is lovely! I just wonder what sort of alternative ingredients I could use since some of the stuff listed are certainly not a cakewalk. =)

ChefGordonNaccarato said...

The ingredients are easily found at any Asian ethnic market. If you cannot find fresh kaffir lime leaves you could use zest, but the flavor will not be anywhere near as exotic.

MOM said...

Chef Gordon,

Was lucky enough to eat at the Pacific Grill last June and loved it. All of the food we tried was great. I have to admit that I have really never been a creme brulee lover, but after eating your orange creme brulee, I have changed my mind, that is if I could have yours each time. So smooth with a slight hint of orange. I would love to have the recipe to try.

Thanks again for a wonderful experience.

Jeanette

MOM said...

Chef Gordon,

What great experience I have at the Pacific Grill. All of the food was great, but I had to say that the creme brulee was one of my favorites. I have never been a big fan of creme brulee, but after eating yours I am now a fan (that is if I can always eat yours). It was so smooth and with a hint of orange. Would you be willing to share the recipe? I will definitely be making a trip there when I visit Tacoma.

Thanks again
Jeanette

Wadowice said...

When I see these pictures I'm hungry!