Tamarind-Cabbage Slaw with Crispy Onions

basil buttermilk cabbage chef watson fish sauce fourth of july honey mayonnaise mint peanut side slaw summer tamarind

Bon Appétit

8 Servings

Source

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.

Method

Whisk buttermilk and mayonnaise in a medium bowl; season with salt and pepper. Add onions and toss to coat; let sit 15 minutes.

Meanwhile, fit a large saucepan with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 375°.

Whisk flour and chili powder in a shallow dish; season with salt and pepper. Working in batches, remove onion from buttermilk, letting excess drip back into bowl, toss in seasoned flour, and fry, turning occasionally, until golden brown and crisp, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

Whisk vinegar, oil, fish sauce, honey, and tamarind in a large bowl; season with salt and pepper. Add cabbage, scallions, basil, mint, and peanuts and toss to combine.

Serve slaw topped with crispy onions.