Name: Tamarind-Cabbage Slaw with Crispy Onions
Yield: 8 Servings
Ingredients: ½ medium white onion, halved, thinly sliced; ¼ cup buttermilk; ¼ cup mayonnaise; Kosher salt, freshly ground pepper; Vegetable oil, (for frying; about 8 cups); 1 cup all-purpose flour; 1 teaspoon chili powder; 3 tablespoons unseasoned rice vinegar; 2 tablespoons olive oil; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon honey; 2 teaspoons tamarind concentrate; ½ medium head of green cabbage, thinly sliced (about 6 cups); 4 scallions, thinly sliced; 1 cup torn fresh basil leaves; 1 cup torn fresh mint leaves; ½ cup chopped salted, roasted peanuts; A deep-fry thermometer; Tamarind concentrate, often labeled “concentrate cooking tamarind” can be found at Asian and Thai markets.

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Jessup Deane

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Recipe notes