Thursday, July 10, 2014

Spicy Rainbow Slaw

A Spicy Kaleidoscopic Slaw

Napa Cabbage, Purple Cabbage, Korean Pear, French Breakfast Radish
Pink Carrot, White Carrot, Orange Carrot, Purple Carrot
Red Fresno Chile, Serrano Chile, Cilantro, Scallion
Sesame Oil & Rice Wine Vinegar Dressing

Spicy Rainbow Slaw

A sharp knife and vegetable peeler are all it takes to make this kaleidoscopic summer slaw. As a twist on the ubiquitous Asian Slaw – Korean pear, French breakfast radish, serrano chile, and red Fresno chile are added for additional sweet, spicy, and crunchy notes. The result is a truly irresistible wild salad pleasing to the eye and palate. Add bay shrimp and peanuts to take this slaw from a side dish to a meal.

Spicy Rainbow Slaw Recipe

Spicy Rainbow Slaw

Sesame Oil & Rice Wine Vinegar Dressing

Sesame Oil & Rice Wine Vinegar Dressing

  • 1/4 c. sesame oil
  • 1/4 c. rice wine vinegar (not seasoned)
  • 2 t. sugar
  • salt and pepper to taste

Combine ingredients for the dressing then mix well before pouring over the slaw mixture.

Rainbow Slaw

Spicy Rainbow Slaw

  • napa cabbage
  • purple cabbage
  • korean pear
  • french breakfast radish
  • rainbow carrots
  • serrano chile, thinly sliced
  • red fresno chile, thinly sliced
  • cilantro leaves
  • scallion, sliced

Use a sharp knife to slice cabbages into thin ribbons. Use a vegetable peeler to slice carrots into ribbons as well. Use a vegetable peeler to slice the pear into strips, toss with a bit of lemon juice to keep from turning brown. Toss all ingredients in a large bowl then arrange on a platter. Pour dressing just before serving.

Spicy Rainbow Slaw with Shrimp and Peanuts

Spicy Rainbow Slaw with Shrimp

Toss bay shrimp with a drizzle of sesame oil and rice wine vinegar. Season with salt and pepper.

Mound the shrimp on top of the slaw, sprinkle with chopped peanuts, garnish with cilantro.

Spicy Rainbow Slaw with Shrimp

A Tip about Bay Shrimp

I was never really a fan of the soggy defrosted bay shrimp displayed in the seafood department at the supermarket. Until one day I when needed a lot of shrimp for a party. The fish guy at Whole Foods said I could purchase the whole bag, frozen, and defrost as needed, just like they do at the market. The wild-caught Oregon Bay Shrimp certified by the Marine Stewardship Council is $20 for a 2 lb. bag. The little sweet shrimp are so much better defrosted to order, and they make a nice addition to many dishes, including salads and soups (like this recent chilled soup).

Spicy Rainbow Slaw with Shrimp

Food Network

featuring

Cole Slaw!

Spicy Rainbow Slaw

Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 185,000 followers called Let’s Pull Up A Chair!

And if this Spicy Rainbow Slaw got you in the mood for all things crisp and colorful - you might enjoy taking a peek at other cole slaw recipes from some fabulous bloggers below…

Spicy Rainbow Slaw with Shrimp

Feed Me Phoebe: Healthy Broccoli Slaw with Yogurt-Mint Dressing 
The Heritage Cook: Ranch-Flavored Cole Slaw (Gluten-Free)
Weelicious: Grated Vegetable Slaw
Daily*Dishin: Pineapple Jalapeno Coleslaw
Virtually Homemade: Sweet and Spicy Mexican Slaw
Napa Farmhouse 1885: Apple Cider Coleslaw
Red or Green: Purple Cabbage Slaw with Honey/Chipotle Vinaigrette
Devour: Coleslaw Around the World
Sweet Life Bake: Cumin-Lime Coleslaw
Elephants and the Coconut Trees: Vegan Coleslaw
Swing Eats: Thai Coleslaw
Taste With The Eyes: Spicy Rainbow Slaw
FN Dish: 4 Tricks for Shredded Slaw Glory

6 Responses to “Spicy Rainbow Slaw”

  1. Claire says:

    Just a quick note to let you know that I made your recipe this weekend. It was a big hit.

  2. […] Defrost bay shrimp in cool water, this only takes a few minutes. Squeeze out excess water.  (For tips on purchasing bay shrimp, please see this post). […]

  3. LL,
    Always a feast for my eyes when I visit.

  4. Eha says:

    Love the look of the slaw – have never been fond of nashi pears but they would probably add a lot of crunch and moisture here. You are lucky to be able to buy heirloom carrots of various colours in a bunch like this: still too few multi coloured ones here and then never cleverly packed like this!!

  5. sippitysup says:

    More slaw than I can shake a stick at! all of them gorgeous. GREG

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