This recipe was inspired by a side dish I ate at a food cart. It took a few variations to get the dressing right, but is is the perfect dinner on a warm night and a great lunch the next day. —Alexandra V. Jones
Test Kitchen Notes
WHO: Alexandra V. Jones lives, cooks, writes, and loves beer in Portland, Oregon.
WHAT: A food cart-inspired cabbage slaw with steak (a.k.a. our new go-to summer dinner).
HOW: Marinate steak in a fish saucy dressing before grilling it; toss a salad of cabbage, carrots, chilis, sprouts, peanuts, and mint (and more!) in more of the same dressing, then top with the thinly sliced grilled steak.
WHY WE LOVE IT: This salad is simple, fresh, and easy to assemble once all of the ingredients are prepared. It's definitely worth seeking out palm sugar and fried shallots, which were easy to find at our local international grocery store (you could also make them yourself, as Food52's Test Kitchen Chef did!). Taste the dressing before marinating the steak, then add lime juice, cilantro, and mint as you see fit. —The Editors
4 to 6
good-quality fish sauce
agave, honey, or simple syrup made with palm sugar (most authentic)
lean steak or protein preference
small head cabbage, shredded
bean sprouts [Editors' note: Other sprouts work well, too!]
red pepper, sliced thin
Thai chili or serrano chili sliced thin
handful of roughly chopped cilantro
handful of roughly chopped mint
roasted peanuts, chopped
crispy fried shallots (available at Asian markets) or you can use the French-fried onions that you put on green bean casserole if you don't have access to an international market