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

Published January 29, 2014 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:

For the salad:
  • 2 cup thinly sliced purple cabbage
  • 1 red pepper, sliced in strips
  • 1 carrot, sliced
  • 1/2 cup sliced daikon radish
  • 2 whole baby bok choy, roughly chopped
  • 1/2 cup Maple-Orange Sriracha Roasted Cashews
  • Optional: 1/4 cup minced fresh mint, cilantro or thai basil

  • For the dressing:
  • Juice from 1 medium orange
  • 2 tablespoon sesame oil
  • 1 teaspoon maple syrup
  • 1 teapoon Worcestershire Sauce
  • 1/2 teaspoon salt
  • Cracked black pepper, to taste
  • 1 clove garlic, minced

  • Directions:

    1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
    2. Place veggies in a large salad bowl. Pour vinaigrette over top to taste, and toss to combine.

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