[Claudia brought this dish to our last-minute July 4th weekend BBQ–our Slacker Q, as it were–and it was far and away the MVP. Here’s her recipe…]
One medium cabbage
2″ piece fresh ginger, peeled and roughly chopped
1 big clove garlic, peeled
1-2 T sugar or more to taste
Juice of 3 limes (add zest for extra deliciousness)
1 t salt or more to taste
3 T mayo
1/2 cup half and half (to keep calories down use yogurt or milk)
1 T ground fresh chili paste (available in Asian grocery store) or hot sauce
1/4 c roasted, unsalted peanuts for garnish
1. Shred cabbage and place in large mixing bowl. (I used a regular one and a Savoy cabbage.)
2. Place ginger, garlic, sugar, lime juice, and salt in bowl of food processor. Process, leaving ginger in tiny chunks.
3. Transfer to small bowl. Stir in mayo, 1/2 and 1/2, and chili paste to make dressing.
4. Mix dressing into cabbage. Let sit for 1/2 hour, then taste and adjust seasonings. As slaw sits, it will absorb flavors and dressing will become thinner. I adjust seasonings to taste up until the minute it goes on the table. Stir well before serving and at the last minute (so they don’t go soggy) garnish with peanuts.
*You could add cilantro, chunks of candied ginger, small diced pieces of fresh nectarine or pineapple.
Don’t fuss too much, this stuff is totally forgiving and always a big hit.