Asian Slaw with Sriracha-Orange Glazed Cashews

After making Sriracha-style hot sauce last week, I went on a cooking-with-Sriracha rampage. It wasn't that I had too much hot sauce in the fridge and had to find something to do with it (because it was going to get eaten either way). But greedily I wanted to find every way--no, the very best way- to use my sauce. I wanted to see that my sauce was used to it's fullest potential. 

I pulled a full chicken form the freezer, and glazed it in the stuff, inspired by  Michelle Tam and Henry Fong's Orange Sriracha Chicken Drumsticks. I smeared it over burgers. Whisked together with vinegar and honey, it became a sweet chili dressing. Those were all good. But then this happened: 

Sriracha-Orange Glazed Cashews. (And then they were gone. That same night). 

Before they were all eaten, a few managed to find their way into this Asian-inspired slaw, where they were meant to go all along (though I admit, they were really good just eaten straight off the roasting pan, still warm the way any perfectly roasted nut is still warm).  

By now most of you are thinking why even bother with the salad, right? I even just said that the cashews were best eaten straight off the pan. Which they are. But there's something about nuts in salad, and something about spicy nuts in salad, that wakes up your fork. Slaw is crunchy, but cashews offer a different type of crunch. A crunch that's satisfyingly rich, a crunch that gets you to take another bite. So go ahead--make those cashews and eat half of them right off the pan (don't burn yourself!) but whatever it takes, make sure the other half make it into this salad. 

Asian Slaw with Sriracha-Organge Glazed Cashews

For the slaw:

1/4 head purple cabbage

1 red pepper

1 large carrot

1 4-inch long Daikon radish

1 whole baby bok choy

1/2 cup Sriracha-Organge Glazed Cashews (recipe follows)

Optional: 1/4 cup minced fresh mint, cilantro or thai basil

For the dressing:

1 medium orange

2 tablespoon sesame oil

1 T worchesterchire

1/2 teaspoon salt

cracked black pepper, to taste

1 clove garlic 

 

1. Using a food processor with a mandolin slicer attachment, shred the cabbage and bok choy. Halve the red pepper, removing the stem and seeds, and run it through the food processor as well. For the carrot and radish, you may either use the food processor's mandolin attachment, which will make thin round slices, grate them, or exercise your patience and julienne them.

2. Toss all of the vegetables together in a medium-sized salad bowl. If you have fresh minced cilantro, mint, or basil, toss it in the with other vegetables, along with half of the glazed cashews. 

3. Prepare the dressing. Peel the orange, splitting it into segments, and place in a blender with the remaining dressing ingredients.

4. When ready to serve, toss the salad with the dressing, and them sprinkle the other half of the cashews over top. 

 

Sriracha-Orange Glazed Cashews - (makes 1 cup)

2 tablespoons paleo Hotter Than Your Mama's Sriracha

Zest of 2 oranges

2 tablespoons honey

1 teaspoon apple cider vinegar

2 tablespoons avocado oil

1/4 teaspoon salt

1 cup whole cashews, raw

 

1. Preheat oven to 350°F.

2. Whisk together the honey, vinegar, hot sauce, salt, and oil in the bottom of a medium sized bowl. 

3. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer. 

4. Bake for 10-15 minutes, turning them with a spatula every five minutes to ensure even toasting. The cashews are done when the glaze has adhered to the cashews (it might still be slightly sticky, but it should have dried out for the most part) and the nuts begin to turn a golden color. Remove from oven and allow to cool completely before putting in an airtight container for storage.