Tiger Slaw w/Lemongrass Vinaigrette
Submitted by jnallee
Tiger slaw: crisp cabbage, carrot, and daikon with sweet apple and mango, tossed in a bright lemongrass vinaigrette of ginger, lime leaf, and chili. A fresh, no-cook Asian-style slaw.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minForget the heavy, mayo-drowned coleslaw at the deli counter. This is its bright, crunchy, Southeast-Asian cousin, a tangle of cabbage, carrot, and peppery daikon shot through with sweet mango and crisp apple, all coated in a vinaigrette that practically vibrates with flavor.
That dressing is the whole show. It starts with a fresh lemongrass paste, ginger, garlic, lime leaves, shallots, and lemongrass blitzed together, then blended with vinegar, oil, mustard, and chili sauce into a fragrant, lightly spicy emulsion. The mustard does quiet work here, helping the oil and vinegar hold together into a clinging dressing.
The fruit is the clever part: apple and mango bring a sweet-tart juiciness that balances the sharp daikon and the chili heat. Toss it all together just before serving so the vegetables stay crisp and snappy. It’s a no-cook side that wakes up grilled pork, fish, or tacos, and it disappears fast at any cookout.
Chef Tips
- Make a little extra lemongrass paste; it keeps in the fridge and flavors marinades, stir-fries, and soups.
- Slice the cabbage, carrot, and daikon thin for maximum crunch and even dressing coverage.
- Toss with the vinaigrette just before serving so the slaw stays crisp rather than wilting.
Variations
- Add fresh mint, cilantro, or Thai basil for an even brighter, more herbaceous slaw.
- Top with crushed peanuts or fried shallots for crunch, or dial up the chili sauce for more heat.
Ingredients
Slaw
1 pound green cabbage, shredded
8 ounces red cabbage, shredded
8 ounces carrot, shredded
8 ounces daikon, shredded
4 ounces apple, shredded
4 ounces mango, shredded
Lemongrass Paste
1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves
4 shallots, peeled
3 stalks lemongrass, white part only, softened
Lemongrass Vinaigrette
2 Tbs lemongrass paste
2 cups seasoned rice wine vinegar
1 1/2 cups grapeseed oil
1 teaspoon Dijon mustard
1/2 teaspoon chili sauce
1/4 teaspoon Chinese white pepper
3 leaves kaffir lime leaves
Directions
Lemongrass Paste Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
Vinaigrette Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce and lime leaves in blender and purée until emulsified.
Slaw Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
Comments
This salad sounds like a winner. It's definitely the kind salad that I love. Will need to get all the ingredients and give a go! Thanks for sharing this refreshing and delicious salad recipe :)
I literally have that episode on pause right at the point where she's putting in the aromatics into the slaw dressing. Looked at the "stuff" in the cup to figure it out and started searching online for similar recipes. You've hit the nail on the head! Thank you! I'll be making this soon.