Using packaged broccoli slaw makes quick work of prepping this light and crunchy salad featuring some of the Ðồ Chua Pickle, along with its sweet and tangy brine. The light and crunchy salad is a perfect counterpoint to other bold dishes. For a creamy finish, mix in some Umami QP Mayonnaise.
What you’ll need
Mortar and Pestle
$24 At Amazon
Large Bowl
$18 At Amazon
Kunz Spoon
$22 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
1
1⅓
1
1½–4
1½
⅓
½
Need to make a substitution?
Preparation
Step 1
Toss one 12-oz. package broccoli slaw, 1⅓ cups drained Ðồ Chua Pickle, plus ⅓ cup brine, 1 Tbsp. Viet Chile Sauce or sriracha or 2 tsp. chili-garlic sauce, 1½ Tbsp. fresh lime juice, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl to combine. Taste slaw and add more salt and/or chile sauce if needed. Let sit, tossing occasionally, until broccoli is slightly softened, 5–10 minutes (you should be able to easily bend the stalk of a long piece of broccoli).
Step 2
If using ⅓ cup unsalted roasted peanuts or cashews, place in a mortar and pestle and pound until coarsely ground. (Alternatively, you can coarsely chop with a chef’s knife.) Add nuts and ½ cup (lightly packed) coarsely chopped basil to slaw and toss to combine. Taste slaw and add more salt and/or chile sauce and/or remaining lime juice as needed.
Step 3
Transfer slaw to a large shallow bowl or a platter, leaving excess liquid behind, to serve.
