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Sweet-and-Sour IPA Slaw

From the Liz Biro collection

Serves

Introduction

This recipe comes from my friend Lucy Saunders, a food writer who focuses on beer cookery. Use any India Pale Ale you like.

Ingredients

	1	cup dates, pitted and chopped
	1	cup carrots, peeled and shredded
	1	cup green cabbage, shredded
	1	cup broccoli slaw (shredded stalks)
	⅓	cup IPA
	⅓	cup sweetened coconut milk
	1	tsp. tamarind paste or lemon-juice concentrate
	~	Pinch of salt
	½	tsp. ground cayenne or other chile, to taste

Steps

Toss dates, carrots, cabbage, and broccoli slaw in a medium bowl.
Place IPA, coconut milk, tamarind paste, salt, and ground chile powder of your choice, in a quantity to your taste, in a small saucepan over low heat. Cook and stir until warm, and tamarind paste (if using) is melted and emulsified. Taste and adjust seasonings.
Remove from heat and pour hot dressing over the slaw, tossing well to coat the ingredients. Chill for at least 1 hour before serving.

Notes

For more great ideas, read Liz Biro’s article about cooking with beer.

This content is from the Liz Biro collection.

Coleslaw Potato Salad with Cumin Seeds

Cultural Mongrel Cabbage Slaw

Asian Slaw

Vietnamese Chicken Salad with Mint

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