Tonight we went to a friend’s birthday party. A keg of good beer, a smoky grill, a swing in the pear tree, little girls running everywhere. After dark, there were birthday candles and fireworks. This is the salad to bring to a party like that.It’s lively, spicy, crunchy, herbal, and a little sweet from all those carrots. It nestles attractively into a grillside table laden with mac and cheese, corn, and roasted vegetables. And it sandwiches nicely into a roll alongside all those other leftovers the next day.
It’s from The Herbal Kitchen cookbook, written by Jerry Traunfeld, whose restaurant Poppy is one of my Seattle favorites. I advise you to try it when you visit. You can make this salad anywhere, though–and you should.Spicy Cilantro Slaw with Cabbage and Carrots: In a good-sized salad bowl, whisk the following well to combine: 1/4 c. each apple cider vinegar, soy sauce, and mayonnaise, 2 Tbs. lime juice, 1 Tbsp. sugar, and 2-3 tsp. Sriracha hot sauce. Finely shred a pound of green cabbage and grate 4-5 carrots. Coarsely chop a medium-sized bunch of cilantro. Toss vegetables and cilantro with dressing and refrigerate for an hour before serving to allow the cabbage to soften and the flavors to blend.