Thai Spiced Shrimp Cabbage Coleslaw

Spicy, crunchy, fresh and zingy, Thai spiced shrimp cabbage coleslaw makes a great starter for a picnic, barbecue or dinner party. That said, we enjoyed it as main course one hot summer night.

I’m finally back in Dubai and trying to get into the usual swing of things, but we are still eating a lot of salads. It remains quite hot outside although my husband keeps telling me that the worst of the summer is over. I’m sure he is right but that doesn’t stop me from rolling my eyes just a little when I walk outside and my glasses steam up.

This week my Sunday Supper group is sharing recipes for Labor Day, which in the United States always falls on the first Monday of September, marking the last weekend of summer.

This year, that weekend will actually be a holiday for us here in the United Arab Emirates as well, as the faithful celebrate Eid al Adha, or the festival of the sacrifice, which honors Abraham’s willingness to sacrifice his son, before God intervened and provided a sheep instead. You may have heard this one before because the story shows up in the holy books of Judaism, Christianity and Islam. Here it’s a reason to feast with family and friends and share with the less fortunate.

Side note: Are you curious about my wonky bowl? Your eyes do not deceive you. It’s not completely round. At Wonki Ware, a South African enterprise, every piece is handmade by potters from disadvantaged backgrounds. I received my lovely bowl as a birthday present from dear friends and usually display it as a work of art on top of a small cupboard. Occasionally it gets used as a bowl when the dish merits special treatment. This Thai spiced shrimp cabbage coleslaw qualified!

Another recipe for Salad Month
Whatever you are celebrating next weekend, I hope you try my coleslaw with an Asian twist. And don't forget to scroll down for more Labor Day menu ideas.

Thai Spiced Shrimp Cabbage Coleslaw

Ingredients
For the dressing (makes 6 3/4 oz or 200ml)
1/4 cup or 60g fresh lime juice
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sweet Thai pepper sauce
2 teaspoons soy sauce
3/4 teaspoon fine sea salt
1 1 - inch piece ginger, peeled and grated
1/4 cup or 60ml canola oil
2 tablespoons toasted sesame oil

For the shrimp cabbage coleslaw:
1 1/2-2 pounds napa cabbage, quartered, cored and very thinly sliced
4-5 sharp red radishes, sliced thinly in circles
3 medium carrots, peeled and grated
1/2 English cucumber, thinly sliced
1/2 cup thinly bias-sliced green onions (4 to 6)
7-8 stems cilantro, hard stems removed, and chopped
1 small red chili pepper, finely minced
1.1 lb or 500g cooked shrimp
2/3 cup or 95g roasted, slightly salted peanuts, coarsely chopped
1 tablespoon black sesame seeds

Method
To make the dressing: Grate your ginger and try to save the juice so you can scrape it into the dressing as well.

In a small bowl or screw-top jar, whisk or shake together the lime juice, honey, sweet Thai pepper sauce, rice vinegar and soy sauce until the honey and salt are dissolved. Add the grated ginger, canola oil and sesame oil. Shake well.

To make the shrimp cabbage coleslaw: In a very large bowl, toss together the cabbage, carrots, radishes, cucumber, green onions, chili pepper and cilantro.

Add in the cooked shrimp and pour the dressing over it all and toss to coat.

Cover the bowl with cling film or transfer the coleslaw to a sealable container. Chill until ready to serve. It gets pretty juicy as the cabbage softens so be aware when transporting it.

Toss again right before serving. Add the peanuts and sesame seeds and toss again.

Enjoy!

Check out all the lovely Labor Day menu ideas my Sunday Supper friends are sharing today! Many thanks to our event manager Christie from A Kitchen Hoor’s Adventures and our host Em Beitel.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

Pin this Thai Spiced Shrimp Cabbage Coleslaw!

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Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing

Roasting cabbage wedges before slicing them for coleslaw brings out the sweetness in this winter vegetable, which is further enhanced by the salty, spicy, slightly creamy bacon dressing. Best of all, this coleslaw can be made a day or two ahead.

We eat a lot of salads in the summertime, especially since we moved to Dubai three years ago. With temperatures soaring it’s hard to think about turning the stove on unless it’s really, really necessary and something chilled and fresh like this Tuscan Bean Salad is the perfect dinner. As we head into Autumn, salads get heartier and we enjoy what the French called salades composées including this Sweet Potato French Bean Lentil Salad. But even during winter here, salads are a favorite. They change complexion somewhat, with the addition of couscous or bulgur wheat, making them heartier and more sustaining. Or they feature winter vegetables like cabbage and Brussels sprouts. This week our Sunday Supper group is sharing winter salad recipes, hosted by super Sue of Palatable Pastimes. Make sure you scroll on down to the bottom to see all the great dishes we have for you today.

Ingredients
For the coleslaw and dressing:
6 slices streaky bacon
Rendered bacon fat from streaky bacon

For the coleslaw:
1 head Savoy cabbage (Mine weighed 1 3/4 lbs or 800g.)
Generous handful small red radishes – About 9 or 70g – Put more if you love them.

For the dressing:
1 clove garlic
1 small purple onion – about 2 1/2 oz or 70g
1 small red chili
2 tablespoons white Balsamic vinegar
4 tablespoons plain Greek-style (thick and full fat) yogurt
1 tablespoon olive oil
1 tablespoon bacon fat (or use more olive oil)
1 heaping teaspoon whole grain mustard
Good pinch flakey sea salt, plus extra to taste once the coleslaw is tossed

For optional garnish – young beet sprouts

Method
Fry the bacon until crispy and drain on some paper towels. Set aside one tablespoon of the bacon fat for the dressing and save the rest for brushing on the cabbage before roasting.

Preheat your oven to 425°F or 220°C.

Cut the cabbage into six thick wedges and place them in a large baking pan. Brush the bacon fat on with a pastry brush.

Roast the cabbage wedges in your hot oven for about 15-20 minutes or until the tops are turning brown. Some of the leaves on the bottom may get very dark. If they taste burnt when they come out, discard those bits.

Mince your garlic and chili pepper and put them in a small bowl with the balsamic vinegar. You can remove the seeds of the pepper if you don’t like things too spicy, of course. I left mine in. Cut the onion in half and then slice it as thinly as you can. Add it to the vinegar bowl and stir.

When the cabbage is out of the oven, set it aside to cool. You want it to be browned on the edges, but still crunchy.

Add the yogurt and the mustard into the dressing, along with the salt, and stir well.

Chop the bacon up, reserve a good handful for sprinkling on the coleslaw and add the rest to the dressing, along with the 1 tablespoon of bacon fat you set aside earlier and the olive oil. Mix well.

Once the cabbage is cool enough to handle, cut out the hard stalk in the middle and slice the wedges up into strips.

Remove any thick ribs as you go along. You can share these with your furry helper, if he’s nearby. Vegetable lover that he is, mine is always right under foot when the cutting board comes out.

Cabbage, you say? Don't mind if I do. Cabbage is good for dogs! 

Remove the ends of the radishes and slice them into pretty white circles rimmed with pink.

Pile the sliced cabbage and radishes into a large bowl with plenty of room for tossing.

Add on the salad dressing and toss well to coat.

Taste a piece or two and add a little sprinkling of salt, if necessary. This can be served immediately or stored, tightly covered in the refrigerator for a day or two.

When you are ready to serve, let the coleslaw warm up a bit, if it’s been refrigerated. Give it another good toss, plate it up then top it with the reserved bacon bits and some young beet sprouts, if desired.

Enjoy!

Are you a fan of winter salads too? Have we got a line up for you!

#SundaySupper Winter Salads

• Amish Ham Salad from Cosmopolitan Cornbread
• Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
• Arugula Salad with Maple Vinaigrette from Cooking Chat
• Beet Terrine from Jane’s Adventures in Dinner
• Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
• Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee's Kitchen Adventures
• Blue Cheese and Pear Salad from That Skinny Chick Can Bake
• Breakfast Salad from Our Good Life
• Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
• Chill Chasing Matchstick Vegetable Pasta Salad from Cindy's Recipes and Writings
• Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
• Citrus Salad from A Day in the Life on the Farm
• Cobb Salad from Palatable Pastime
• Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
• Crunchy Beet & Arugula Salad from The Crumby Cupcake
• Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
• Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
• Grilled Chicken Salad from Real Food Real Deals
• Hot German Hot Noodle Salad from Seduction in the Kitchen
• Kale Salad with Lemony Tahini Dressing from My Life Cookbook
• Lemony Couscous Lentil Salad from Magnolia Days
• Low-Carb Spinach Breakfast Salad from Life Tastes Good
• Mandarin Tossed Salad from Meal Planning Magic
• Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
• Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
• Radicchio Pear Walnut Salad from The Bitter Side of Sweet
• Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
• Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
• Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
• Shredded Beet Salad from Wholistic Woman
• Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
• Simple Spinach Cobb Salad With Lardons from And She Cooks
• Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
• Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma's Meals
• Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
• Warm Cauliflower Spinach Salad with Pancetta from Taste and See
• Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
• Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
• Warm Steak Tomato and Mozzarella Salad from Family Foodie
• Wilted Lettuce Salad from Confessions of a Cooking Diva
• Winter BLT Panzanella Salad from Hardly a Goddess
• Winter Citrus and Endive Salad from An Appealing Plan
• Winter Fruit Salad from Pies and Plots
• Winter Kale and Wild Rice Salad from Moore or Less Cooking
• Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
• Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
• Winter Squash Quinoa Salad from Kitchen Gidget

• Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

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Snorker and Spicy Slaw Sandwiches

Snorker and spicy slaw sandwiches are made with grilled sausages topped with spicy coleslaw in bread rolls. They make a delicious, portable meal.

I had a perky, isn’t-expat-life-jolly post planned for this recipe, because it originated with my friend David, who takes grilled sausages, or snorkers as he likes to call them, in a Thermos to rugby games when he is back home in England.  He says sometimes when it’s cold, you just want something hot to eat and a normal sandwich won’t do.  We also take snorkers, just like this, when we go out sailing with him.

A couple of months back, I was in charge of catering for our Friday sail and I made this spicy coleslaw to heap upon grilled snorker sandwiches, and the combination was wonderful.  Best of all, with a little preparation ahead, like slicing your buns, you will only need some tongs and paper plates or napkins to serve.  A simple but delicious fuss-free meal that travels well.

But last night was rough and I'm asking myself this question:  When does the purported glamorousness of being an expat wear off?  I'll tell you, it’s right about now.  When it seems that all the other parents are sending their children off to universities a couple of hours away by car and we are putting ours on an airplane with almost 20 hours of travel ahead of her.  When you can only go so far in the airport and you have to say final goodbyes in front of the hordes clamoring to get through security and onto their own flights. When she says, “I don’t want to go.” And you say, “I don’t want you to go.” But you both know it has to happen. And everyone tries not to start crying because it’s only going to get ugly.  That’s when this life of overseas living loses a bit of its charm.

Deep down, I know that even if we lived in the US, we probably wouldn’t be near the girls.  But for a day or two, I'm just going to wallow in the misery of being so far away. Can anyone relate?  Meanwhile, I comfort myself with snorkers and spicy slaw on Portuguese rolls.  (And, later, there may have to be dark chocolate too.)

Ingredients
For the sandwiches:
8 good quality sausages – I use Cumberland pork ones.
8 bread rolls
Optional – Ketchup (I like the spicy one) and yellow mustard

For the coleslaw:

(These amounts are just what I used.  Feel free to substitute other vegetables that you love or eliminate ones that you don’t care for.  This is just a guide and I encourage you to use whatever’s fresh and crunchy in your vegetable drawer or back garden.)
Half small head purple cabbage (8+ oz or 250g when shredded, core cut out)
Half small head green cabbage (8+ oz or 250g when shredded, core cut out)
1 large carrot (sorry – forgot to weigh him)
Couple of handfuls snow peas (2 3/4 oz or 75g after de-stringing)
3 medium radishes (3 oz or 85g)

For the dressing:
1 large clove garlic or 2 normal ones
Half medium purple onion
1 hot red chili pepper
1 teaspoon sea salt flakes
1 teaspoon sugar
Few grinds fresh black pepper
1/4 cup or 60ml white balsamic
1/4 cup or 60ml extra virgin olive oil

Method
Cut your chili pepper lengthwise and then mince.  Slice the onion as thinly as you can.  Mince the garlic.

Put all three in a mixing bowl and add in the salt, black pepper, sugar and balsamic vinegar.  Let those hang out together for about 10 minutes.  The vinegar will temper the sharpness of the onion and garlic.

Add in the olive oil and whisk with a fork to combine.  Set aside.

Remove the chewy strings from the snow peas and slice them thinly on the diagonal.

Cut the hard core out of the cabbages and slice them thinly.  Cut the ends off the radishes, slice them thinly and then cut them into little sticks.  Peel then cut your carrots into little sticks.  If you have a handy tool like mine, this is easy.  If not, you can also grate the carrot.

Toss all of your vegetables together in a large mixing bowl.

Add in the dressing and toss again.  Put the slaw in a leak-proof container for travel.

Slice your buns in half and pack them up for travel.

About 20 minutes before you are ready to go, pour boiling water into your Thermos to heat it.

Grill your snorkers in a grill pan on the stove top or under the grill (broiler) in the oven.

When they are cooked through, pour out the hot water and stuff them into the Thermos.

Close tightly.  You will be amazed with how long these stay hot and delicious.  Make sure you pack the tongs.

To serve, use tongs to extract the snorkers from the Thermos.  Break each in half and lay on the bottom of a bun.  Folks who want to can add ketchup or mustard as well.  (Being of the more-is-more mentality, I always do.)

Heap on the spicy coleslaw and pop on the top of the bun.

And, yes, I did assemble these in the back of my Pathfinder, so you can see how easy it is!

Snorker and spicy slaw sandwiches go great with a cold beer!  Enjoy!