With the weather warming up and grilling season fast approaching, it’s SLIDER time! Platypus Wine Tours loves sliders for how quick and easy they are to make, as well as for all the fun customizing opportunities. What wine will you pair? It depends on your meat and condiments. Pinot Noir pairs well with a pork slider while Cabernet complements beef. If you’re opting for a tuna slider, a dry Gewurztraminer is the winner. So, dig up your favorite wines from any Sonoma Valley winery and pair away!
Enjoy this slaw in your slider or on the side. What should you pair with this specific slaw? Something acidic ideally. Try Riesling, Gewürztraminer, or a crisp Sauvignon blanc from your preferredSonoma wineries. Let us know what you think and if you share your creation on social media, be sure to tag us!
While what’s in the middle of your buns may change, one thing remains consistent – you must have SLAW! Here’s the recipe for one of our favorites that will have you savoring that slider even more! Enjoy!
- 1/4 head Napa cabbage, cut into 1″ pieces
- 1/4 head green cabbage, cut into 1″ pieces
- 1 jalapeno chili or Fresno chili 1/8″ diced
- 1/2 bunch green onion sliced 1/4″
- 1/3 bunch cilantro, whole leaves
- 1/2 cucumber, seeded and sliced 1/4″
- 1/4 cup peanuts, finely chopped
- 3 tablespoons rice wine vinegar
- 1 1/2 Tablespoons sugar
- 1/4 teaspoon minced garlic
- 1/2 teaspoon curry powder
- 1/4 teaspoon hot chili oil
- 1/4 teaspoon chili garlic sauce
- 1/4 teaspoon turmeric
- 1/4 cup peanut oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Cut the cabbages, rinse and spin dry. (Try using a Cuisinart with the shred blade then put in a salad spinner after.) Combine the cabbage, green onions, chili pepper, cilantro and cucumber. Set aside. Combine the balance of the ingredients except the chopped peanuts and mix until blended. Add the dressing and all but 1 Tablespoon of the chopped peanuts to the cabbage salad. Toss until coated. Adjust seasoning with additional salt and pepper. Plate the salad and garnish with remaining peanuts and a couple sprigs of cilantro.
If you’re concerned about nut allergies, like we have to be for our wine tours, a nice light Canola oil or Grapeseed oil works just fine in replacement. We also keep the chopped nuts separate until serving for that reason as well. But if you’re confident that no one has allergies, follow the recipe as written because it helps add a little extra flavor.