Even I wouldn’t have chosen to try something described that way, BUT I wound up having this bizarre hot and freaking delightful shredded cabbage salad thinger (so slaw… right?) and I’m in love.
I am not sure it’s crafted to be served hot, but I’ve had this slaw a few times now when I’ve ordered takeout from our super close Chinese/Japanese restaurant (yes, it’s both. They have a separate menu for each cuisine) that comes with their salmon teriyaki.
Naturally, since it’s packaged up in a styrofoam container with steaming hot salmon teriyaki on top, the slaw turns hot. So I have no idea if they intend it to be that way or not (the onions in it have definitely been cooked a little bit, so maybe?)
I tried ordering it the last couple times we ate at the restaurant in person so I can try more of this slaw and see how they serve it in restaurant. BUT the problem is: Preston and I go to this tiny restaurant often enough that now the waitress recognizes us and has actually told me NO the last two times I tried to order it in person. HA! She tells me I don’t want it because it’s not enough food for the price… hahaha. (It’s $14 and enough food to feed me two meals, so I don’t really mind much, but it’s hard to argue with a waitress who says “no you don’t want that, get this instead.” And her recommendations have been awesome.)
So I’ve still only had it in a takeout order. Hot.
- 1 large white or yellow onion, thinly sliced
- 1/2 head of green cabbage, thinly sliced
- 1 T avocado/vegetable oil
- 3 T toasted sesame oil
- 2 t soy sauce
- 1 T honey
- 2 T seasoned rice vinegar
- 2/3 C cilantro, chopped
- Heat avocado or vegetable oil over medium heat in a nonstick skillet. Add onion and cabbage and saute until starting to wilt but still crispy.
- Mix sesame oil, soy sauce, honey, and rice vinegar in a small dish. Pour over cabbage mixture and cook just 60 seconds.
- Remove from heat and stir in cilantro.
- Pour sauce