For the compound butter: 1 lb. unsalted butter 1 bunch fresh cilantro juice and the zest of 3 limes 3 Tbsps. Wang brand chili oil 4 Tbsps. Sriracha hot sauce 2 Tbsps. pickled chili garlic sauce 1 ½ Tbsps. salt 1 tsp. fresh ground black pepper For the Asian slaw: ½ head green cabbage, shredded ½ head Napa cabbage, shredded 1 red bell pepper, julienned 1 large carrot, julienned 1 cup rice wine vinegar 2 Tbsps. chili flakes 2 Tbsps. salt 1 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.