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As New Englanders, we tend to be forever complaining about the weather. There is far too much snow in the winter, lackluster foliage in the fall, an overabundance of spring rain and, of course, unbearable heat and humidity in the summer. I don’t know if it’s because I have a small baby (who is not quite beach-ready), but this summer feels so much harsher than year’s past. Fortunately, we have the ACs running full blast, ice cream ready for consumption and recipes like this Asian-style slaw to help us survive these dog days of summer.
Ingredients:
- 1 1/2 cup shredded carrots;
- 1 1/2 cup shredded broccoli;
- 1 red bell pepper, julienned;
- ½ cucumber sliced thinly;
- ½ cup cilantro, chopped;
- ¼ cup rice vinegar;
- 1 lime, juiced;
- 1 tablespoon sriracha (or to taste);
- ¼ cup Greek yogurt;
- dash of honey and/or soy sauce to taste.
Directions:
- Combine carrots, broccoli, pepper, cucumbers and cilantro in a bowl.
- Whisk remaining ingredients together for dressing. Add honey and/or soy sauce if you feel the dressing needs sweetness or salt.
- Pour dressing over slaw, toss and allow to marinate for at least an hour before serving. Enjoy!
On the umpteenth day of the Great Heat Wave of 2022, we served this slaw with a Korean-style, grilled pork tenderloin. Christopher prepared a sweet and salty marinade for the meat containing lemongrass and chili peppers among a long list of other Asian-inspired ingredients. The pork was some of the best he has prepared, but we needed a side dish to complement its bold flavors. This slaw fit the bill offering refreshing texture and crunch as well as tang in line with the well- seasoned pork. Even better the next day, the slaw’s dressing offered subtle heat from the sriracha and relief from the yogurt – just what our palates’ craved in the ninety degree heat!
