Add – Ons Sides Recipe

Salt the cabbage

Quarter the napa cabbage lengthwise and cut into 2-inch pieces. Dissolve 1 cup kosher salt in 8 cups water to make a brine. Submerge cabbage in brine (use a weight to keep it down) and let sit 4–6 hours until pliable.

Prepare vegetables

While cabbage salts, julienne daikon and carrot and thinly slice scallions. Rinse and drain cabbage thoroughly under cold water to remove excess salt; squeeze out excess water.

Make paste and combine

In a food processor, blend garlic, ginger, gochugaru, tamari, rice vinegar and sugar into a coarse paste. Toss drained cabbage, daikon, carrot and scallions with the paste until evenly coated. Pack into a clean jar, press down to remove air pockets, leaving 1-inch headspace.

Ferment

Seal jar loosely or use an airlock. Leave at room temperature (60–72°F / 16–22°C) for 1–3 days tasting daily until desired tang; then refrigerate. Keeps several weeks in fridge.

Make chili mayo

Whisk together vegan mayonnaise, sriracha, 1 tbsp lime juice and 1 tsp salt until smooth. Taste and adjust heat with more sriracha or lime as desired. Chill until service.

Make salsa

Core and dice tomatoes; finely dice red onion and jalapeño (remove seeds for milder salsa). Mix with chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt. Let rest 10–20 minutes for flavors to meld. Serve chilled or room temperature.

Thinly slice cucumbers (mandoline recommended). Toss in a bowl with rice vinegar, sugar, sesame oil and 1/2 tsp salt. Let sit 10 minutes, then sprinkle toasted sesame seeds and red pepper flakes if using. Serve cold.

Prepare yuca

Peel yuca and slice very thinly (mandoline or sharp knife) into rounds or diagonal chips. Pat dry with paper towel to remove moisture.

Fry chips

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry yuca slices in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and immediately toss with smoked paprika, ground cumin and 1 tsp salt while still hot.

Serve with chili mayo

Arrange chips and serve with 1/2 cup prepared chili mayo for dipping.

Slice jalapeños into rings (or halve). In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar and 1 tsp salt and bring to a simmer to dissolve. Place jalapeños, garlic clove and peppercorns in a jar, pour hot brine over, cool to room temperature, then refrigerate at least 4 hours before serving. Keeps several weeks refrigerated.

In a large bowl combine mixed greens, shredded cabbage, bean sprouts and chopped herbs. Toss with grapefruit vinaigrette to coat (about 1/2 cup). Sprinkle with toasted sesame seeds, toasted coconut flakes and fried shallots just before serving to maintain crunch.

Whisk together crema (or vegan crema) with 1 tsp lime juice and 1/4 tsp salt until smooth. Chill until service. Serve as a small side spooned alongside spicy items for cooling contrast.

Rinse rice under cold water until water runs clear. Combine rinsed rice, 3.5 cups water and 1/2 tsp salt in a pot and bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with fork and stir in toasted coconut flakes before serving.

Marinate

Whisk buttermilk with hot sauce. Submerge chicken thighs in mixture and refrigerate at least 1 hour or up to overnight.

Dredge and fry

Combine flour, paprika, cayenne, garlic powder and 1 tsp salt in a shallow bowl. Remove chicken from marinade, let excess drip off, dredge thoroughly in seasoned flour. Heat oil to 350°F (175°C). Fry chicken in batches, skin-side down first, until internal temp reaches 165°F (74°C) and coating is golden, 8–12 minutes depending on size. Drain on a rack or paper towels.

Finish

Optionally toss briefly in extra hot sauce for extra heat. Serve hot with side crema or chili mayo.

Arrange tortilla chips on a plate and serve with 1 cup prepared salsa. Keep salsa chilled and bring to room temperature 10 minutes before serving if preferred.

Prepare

If using tofu, press to remove excess moisture and cut into 1-inch cubes. If using cauliflower, cut into bite-size florets.

Coat

Whisk flour, cornstarch, garlic powder and 1 tsp salt in a bowl. Toss cauliflower or tofu pieces with hot sauce to coat, then dredge in the dry mixture until well coated.

Fry

Heat oil to 350°F (175°C). Fry in batches until golden and crisp, 3–5 minutes per batch for cauliflower and 2–4 minutes for tofu depending on size. Drain on paper towels.

Serve

Toss briefly in additional hot sauce if desired and serve with crema or chili mayo for dipping.