Recipe

Chicago-style Spicy Slaw

Chicago Fire Slaw: A Spicy Twist on a Classic

4.4 out of 5

This recipe puts a Chicago spin on the traditional Thai dish, Som tam. Bursting with vibrant flavors and a fiery kick, this Chicago-style spicy slaw is a perfect blend of Thai inspiration and the boldness of the Windy City.

Salad› Som tam

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Cuisine of the Americas› American cuisine› Midwestern American cuisine› Cuisine of Chicago

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free, Nut-free, Low calorie, Low fat

Allergens

Peanuts, Fish (in fish sauce)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High protein

Ingredients

While the original Som tam is a papaya-based salad with a sweet and tangy dressing, this Chicago-style adaptation replaces the papaya with a mix of shredded cabbage, carrots, and bell peppers. The dressing is also modified to include Thai chili peppers for an extra kick, along with the traditional garlic, lime juice, and a touch of sweetness. We alse have the original recipe for Som tam, so you can check it out.

4 cups (400g) shredded cabbage 4 cups (400g) shredded cabbage
1 cup (120g) shredded carrots 1 cup (120g) shredded carrots
1 cup (150g) thinly sliced bell peppers (assorted colors) 1 cup (150g) thinly sliced bell peppers (assorted colors)
1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
2 Thai chili peppers, finely chopped 2 Thai chili peppers, finely chopped
2 cloves garlic, minced 2 cloves garlic, minced
1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
Salt, to taste Salt, to taste
Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 6g, 1g
Carbohydrates (total, sugars): 15g, 10g
Protein: 2g
Fiber: 3g
Salt: 1.5g

Preparation

1.
In a large bowl, combine the shredded cabbage, shredded carrots, and sliced bell peppers.
2.
In a separate bowl, whisk together the lime juice, fish sauce, vegetable oil, honey, Thai chili peppers, minced garlic, and chopped cilantro.
3.
Pour the dressing over the vegetables and toss until well coated.
4.
Season with salt to taste.
5.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6.
Before serving, garnish with crushed peanuts for an added crunch.

Treat your ingredients with care...

Shredded cabbage — Make sure to use fresh and crisp cabbage for the best texture in the slaw.
Thai chili peppers — Adjust the amount of chili peppers according to your spice preference. Be cautious while handling them and avoid touching your face or eyes.

Tips & Tricks

For a milder version, remove the seeds from the Thai chili peppers before chopping.
Add a handful of fresh mint leaves or basil leaves for an extra burst of freshness.
Serve the slaw as a side dish with grilled meats or as a topping for burgers or tacos.
Adjust the sweetness and tanginess of the dressing by adding more honey or lime juice, according to your taste preference.
Make a larger batch of the dressing and keep it refrigerated for up to a week to use as a versatile sauce for other dishes.

Serving advice

Serve the Chicago-style Spicy Slaw chilled as a refreshing side dish or as a topping for sandwiches, tacos, or grilled meats. It pairs well with dishes that benefit from a spicy and tangy kick.

Presentation advice

Garnish the slaw with a sprinkle of crushed peanuts and a few fresh cilantro leaves to add visual appeal. Serve it in a vibrant bowl or on a platter to showcase the colorful assortment of vegetables.