grillin’&chillin’
DEAN J. KOEPFLER/Staff photographer
ON THE SIDE
Thai Sweet-Hot Coleslaw
RECIPES From PAGE 17
CHECK THE HEAT The heat level of jalapeños can vary from mild to hot depending on how you slice it. To lower the heat, remove the seeds when dicing.
YIELD: SERVES 6-8
3 tablespoons soy sauce ª cup fresh-squeezed lime juice ª cup sugar 1½ tablespoons toasted sesame oil 1 tablespoon canola oil 2 garlic cloves, minced 1 2-inch piece fresh ginger, grated (or to taste) 1 to 2 jalapeño chiles, minced (or to taste) 1 head cabbage, cored and very thinly sliced or coarsely shredded (can use half purple, half green) 2 medium carrots, peeled and grated 1 small red onion, very thinly sliced 1 cup fresh cilantro leaves, chopped For the dressing: Combine soy sauce, sesame oil, canola oil and lime juice into a small bowl, add the sugar and stir until dissolved. Add garlic, ginger and jalapeños. (Note: You can use a food processor at this point if you want. I prefer all the “chunks” be whizzed up.) Cover and refrigerate dressing until ready to use. To assemble: About 30 minutes before serving, put the cabbage, carrots and red onion into a large bowl, and mix together. Pour the dressing over, toss again, cover and refrigerate. To serve, toss the cabbage mixture in the dressing, and put on serving platter. Add half the cilantro, toss with tongs and scatter the remaining cilantro on top. Source: Marti Miller Hall, Puyallup