It’s SLIDER time!! There are all kinds of slider options and you have to admit…everyone’s doing them these days! They are so quick, easy to make and juicy good! What to drink?? Well, grab your favorite Pinot Noir to pair with that Pork Slider, or maybe a bigger Cabernet if you opt for Beef! If you’ve never tried Tuna sliders…oh yum…and we recommend pairing that with a dry Gewurztaminer. What’s in the middle of your buns may determine what you sip on, but one thing that remains consistent is that you must have SLAW!
Here’s the recipe for one of our favorites that will have you savoring that slider even more! Bon Appetite!
Melanie’s Thai Cabbage Slaw
- 1/4 head Napa cabbage, cut into 1″ pieces
- 1/4 head green cabbage, cut into 1″ pieces
- 1 jalapeno chili or Fresno chili 1/8″ diced
- 1/2 bunch green onion sliced 1/4″
- 1/3 bunch cilantro, whole leaves
- 1/2 cucumber, seeded and sliced 1/4″
- 1/4 cup peanuts, finely chopped
- 3 tablespoons rice wine vinegar
- 1 1/2 Tablespoons sugar
- 1/4 teaspoon minced garlic
- 1/2 teaspoon curry powder
- 1/4 teaspoon hot chili oil
- 1/4 teaspoon chili garlic sauce
- 1/4 teaspoon turmeric
- 1/4 cup peanut oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Cut the cabbages, rinse and spin dry. (Try using a Cuisinart with the shred blade then put in a salad spinner after.) Combine the cabbage, green onions, chili pepper, cilantro and cucumber. Set aside. Combine the balance of the ingredients except the chopped peanuts and mix until blended. Add the dressing and all but 1 Tablespoon of the chopped peanuts to the cabbage salad. Toss until coated. Adjust seasoning with additional salt and pepper. Plate the salad and garnish with remaining peanuts and a couple sprigs of cilantro.
If you’re concerned about nut allergies, like we have to be for our wine tours, a nice light Canola oil or Grapeseed oil works just fine in replacement. We also keep the chopped nuts separate until serving for that reason as well. But if you’re confident that no one has allergies, follow the recipe as written because it has a little extra flavor.
Stay tuned for more of our favorite Wine Country Recipes from Kathy’s Kitchen at Platypus Wine Tours!