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 ...

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