Andrea Nguyen's Spicy Cabbage and Peanut Slaw Should Be on Your Memorial Day Menu

Photo: Jennifer CauseyJames Beard Award winnerAndrea Nguyentook inspiration from Vietnamese chicken salad to create her “fabulously bold” vegetarian option.“I love Vietnamese chicken salad, which is spicy and slaw-ish with cabbage, herbs, peanuts and fried shallots, all tossed in a tangy dressing,” says the author of new cookbookEver-Green Vietnamese. “I wondered what it would be like to replace the chicken with king trumpet mushroom which, when sliced and seared, turn slithery rich to mimic poultry.“The result “is full of bright, zippy flavors and textural pops,” says the chef. “The vegetables are really the star, [and] it tastes fabulously bold.“To make it ahead for aMemorial Day barbecue, prep, and store the vegetables and dressing separately in the fridge, says Nguyen. Let it all sit at room temperature for 10 minutes, and then combine before serving.Andrea Nguyen’s Spicy Cabbage, Peanut & Mushroom Slaw1 small garlic clove1 (2-in.) small fresh serrano chile or red Thai chile, unseeded and chopped½ tsp. granulated sugar¼ tsp. plus ⅛ tsp. fine sea salt, divided3½ Tbsp. rice vinegar1½ Tbsp. fish sauce¼ cup thinly sliced red onion or shallot (from 1 [8-oz.] onion)3 Tbsp. unsalted roasted peanuts1 (9-oz.) pkg. fresh medium-size king trumpet mushrooms1 Tbsp. canola oil or peanut oil3 cups thinly sliced green or purple cabbage (from 1 [4-lb.] cabbage)1 small carrot, shredded on large holes of a box grater (about ¼ cup)¼ cup chopped fresh mint or cilantro3 Tbsp. fried onions or shallots (from 1 [16-oz.] container)1.Using a mortar and pestle, mash garlic, chile, sugar,⅛teaspoon of the salt and garlic together until a fragrant, slightly sticky paste forms, 1 minute. Transfer mixture to a small bowl; stir in vinegar and fish sauce.2.Rinse onion slices in a fine mesh strainer under cold water, about 10 seconds. Shake to drain well; stir onion into vinegar mixture.3.Add peanuts to mortar; pound using pestle until coarsely crushed. Set aside.4.Cut mushrooms in half lengthwise, and slice diagonally into 2-inch-long,¼-inch-thick pieces (about 3 cups sliced). Heat oil in a 10-inch nonstick skillet over medium until oil ripples. Add mushrooms and remaining¼teaspoon salt; cook, stirring occasionally, until softened, about 3 minutes. Remove from heat. Transfer mushrooms to a large bowl; let cool completely.5.Add cabbage, carrot, mint and crushed peanuts to mushrooms. Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Transfer to a large platter. Sprinkle with fried onions; serve immediately.Serves:4Active time:20 minutesTotal time:35 minutes

Photo: Jennifer Causey

James Beard Award winnerAndrea Nguyentook inspiration from Vietnamese chicken salad to create her “fabulously bold” vegetarian option.“I love Vietnamese chicken salad, which is spicy and slaw-ish with cabbage, herbs, peanuts and fried shallots, all tossed in a tangy dressing,” says the author of new cookbookEver-Green Vietnamese. “I wondered what it would be like to replace the chicken with king trumpet mushroom which, when sliced and seared, turn slithery rich to mimic poultry.“The result “is full of bright, zippy flavors and textural pops,” says the chef. “The vegetables are really the star, [and] it tastes fabulously bold.“To make it ahead for aMemorial Day barbecue, prep, and store the vegetables and dressing separately in the fridge, says Nguyen. Let it all sit at room temperature for 10 minutes, and then combine before serving.Andrea Nguyen’s Spicy Cabbage, Peanut & Mushroom Slaw1 small garlic clove1 (2-in.) small fresh serrano chile or red Thai chile, unseeded and chopped½ tsp. granulated sugar¼ tsp. plus ⅛ tsp. fine sea salt, divided3½ Tbsp. rice vinegar1½ Tbsp. fish sauce¼ cup thinly sliced red onion or shallot (from 1 [8-oz.] onion)3 Tbsp. unsalted roasted peanuts1 (9-oz.) pkg. fresh medium-size king trumpet mushrooms1 Tbsp. canola oil or peanut oil3 cups thinly sliced green or purple cabbage (from 1 [4-lb.] cabbage)1 small carrot, shredded on large holes of a box grater (about ¼ cup)¼ cup chopped fresh mint or cilantro3 Tbsp. fried onions or shallots (from 1 [16-oz.] container)1.Using a mortar and pestle, mash garlic, chile, sugar,⅛teaspoon of the salt and garlic together until a fragrant, slightly sticky paste forms, 1 minute. Transfer mixture to a small bowl; stir in vinegar and fish sauce.2.Rinse onion slices in a fine mesh strainer under cold water, about 10 seconds. Shake to drain well; stir onion into vinegar mixture.3.Add peanuts to mortar; pound using pestle until coarsely crushed. Set aside.4.Cut mushrooms in half lengthwise, and slice diagonally into 2-inch-long,¼-inch-thick pieces (about 3 cups sliced). Heat oil in a 10-inch nonstick skillet over medium until oil ripples. Add mushrooms and remaining¼teaspoon salt; cook, stirring occasionally, until softened, about 3 minutes. Remove from heat. Transfer mushrooms to a large bowl; let cool completely.5.Add cabbage, carrot, mint and crushed peanuts to mushrooms. Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Transfer to a large platter. Sprinkle with fried onions; serve immediately.Serves:4Active time:20 minutesTotal time:35 minutes

James Beard Award winnerAndrea Nguyentook inspiration from Vietnamese chicken salad to create her “fabulously bold” vegetarian option.

“I love Vietnamese chicken salad, which is spicy and slaw-ish with cabbage, herbs, peanuts and fried shallots, all tossed in a tangy dressing,” says the author of new cookbookEver-Green Vietnamese. “I wondered what it would be like to replace the chicken with king trumpet mushroom which, when sliced and seared, turn slithery rich to mimic poultry.”

The result “is full of bright, zippy flavors and textural pops,” says the chef. “The vegetables are really the star, [and] it tastes fabulously bold.”

To make it ahead for aMemorial Day barbecue, prep, and store the vegetables and dressing separately in the fridge, says Nguyen. Let it all sit at room temperature for 10 minutes, and then combine before serving.

Andrea Nguyen’s Spicy Cabbage, Peanut & Mushroom Slaw

1 small garlic clove

1 (2-in.) small fresh serrano chile or red Thai chile, unseeded and chopped

½ tsp. granulated sugar

¼ tsp. plus ⅛ tsp. fine sea salt, divided

3½ Tbsp. rice vinegar

1½ Tbsp. fish sauce

¼ cup thinly sliced red onion or shallot (from 1 [8-oz.] onion)

3 Tbsp. unsalted roasted peanuts

1 (9-oz.) pkg. fresh medium-size king trumpet mushrooms

1 Tbsp. canola oil or peanut oil

3 cups thinly sliced green or purple cabbage (from 1 [4-lb.] cabbage)

1 small carrot, shredded on large holes of a box grater (about ¼ cup)

¼ cup chopped fresh mint or cilantro

3 Tbsp. fried onions or shallots (from 1 [16-oz.] container)

1.Using a mortar and pestle, mash garlic, chile, sugar,⅛teaspoon of the salt and garlic together until a fragrant, slightly sticky paste forms, 1 minute. Transfer mixture to a small bowl; stir in vinegar and fish sauce.

2.Rinse onion slices in a fine mesh strainer under cold water, about 10 seconds. Shake to drain well; stir onion into vinegar mixture.

3.Add peanuts to mortar; pound using pestle until coarsely crushed. Set aside.

4.Cut mushrooms in half lengthwise, and slice diagonally into 2-inch-long,¼-inch-thick pieces (about 3 cups sliced). Heat oil in a 10-inch nonstick skillet over medium until oil ripples. Add mushrooms and remaining¼teaspoon salt; cook, stirring occasionally, until softened, about 3 minutes. Remove from heat. Transfer mushrooms to a large bowl; let cool completely.

5.Add cabbage, carrot, mint and crushed peanuts to mushrooms. Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Transfer to a large platter. Sprinkle with fried onions; serve immediately.

Serves:4Active time:20 minutesTotal time:35 minutes

source: people.com