Sweet-and-Sour IPA Slaw
From the Liz Biro collection
| Serves | 8 |
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 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.