People who claim not to like pork will put away half a pound before coming up for air. Lifelong pork aficionados have to recalibrate their rankings to accommodate this new upstart. Even severe sensory integration afflictions are powerless before the slow-smoked succulence that my brother creates. And they all back for more.
|The ravening beasts descend.|
My only claim to fame associated with this miraculous porcine power (other than my relation to its creator) is that my Vietnamese cabbage slaw recipe has become the condiment of choice. Whether in a pulled pork taco, slider, or full blown sandwich, this slaw provides just the right amount of crunch, tang, freshness, and redeeming nutritional value to help you put away that extra helping of pig. It is, in a word, indispensable.
Like the pork, this slaw must be made in vast quantities to appease the hungering hordes -- but unlike the pork, I'm authorized to share the recipe. And it doubles easily.
Vietnamese Cabbage Salad
1. Combine the dressing ingredients in a mixing bowl big enough to whisk, and whisk together:
- 1 medium size garlic clove, smashed and minced as small as possible
- 3 tablespoons fresh lime juice
- 2-3 tablespoons of sugar, depending on your taste
- 3 tablespoons fish sauce, or according to your taste
- 3 tablespoons rice wine vinegar
- a generous showering of freshly ground black pepper
- (optional) a pinch or two of minced chili pepper, or a dash of hot red pepper flakes, or sriracha, or... whatever spicy goodness you've got.
2. Mix the salad ingredients in your serving bowl:
- 4 cups (approx 1 10-oz bag)"angel hair" shredded green cabbage
- 1 cup (about half a bag) julienned carrots
- 1/4 cup julienned red bell pepper
- 1/4 cup julienned fennel
- 1/4 cup fresh cilantro leaves, chopped
- 12-20 fresh mint leaves, torn or chopped