Einat Admony Can Eat Slaw All Day

 

Who are you, what do you do and where are you really from?

I am Einat Admony, a chef and restaurateur in the West Village of New York City. I was born and raised in Israel.

Any thoughts on ‘Asian slaw’?

I love slaw, so all of the aromatics and Asian flavours make it even better for me!

Eaten any memorable slaws, Asian or otherwise?

As a kid in Israel, I tried this amazing slaw in an Asian fusion restaurant. I brought my own version of this recipe to my restaurants eventually!

Photo by Aidan Schoff

Einat’s Asian Fusion Slaw

  • 2 cups Napa cabbage, thinly sliced

  • 2 cups green cabbage, thinly sliced

  • 1/2 cup carrot, shredded

  • 1/8 cup mint, ripped

  • 1/8 cilantro, ripped

  • 1/8 cup slivered almonds

  • 2 TB sesame seeds

  • 1 tsp cumin

  • 1 tsp sumac

  • Fried udon noodles (Garnish)

Method:

  1. Thoroughly mix all ingredients except the fried udon noodles in a large mixing bowl.

  2. Add as much or as little dressing (below) as you like, mix once more.

  3. Serve, garnish with fried udon noodles, and enjoy!

Dressing:

  • 110g Lemon juice

  • 7g Dijon Mustard

  • 15g Honey

  • 2g Garlic

  • 2g Salt

  • 200g Blended oil

  • 10g Fresh mint leaves

Method:

  1. Blend together all ingredients, except oil and mint, until smooth.

  2. Add oil slowly until emulsified.

  3. Add mint and pulse briefly until finely chopped.

Tell me about the ingredients and why you chose them for this recipe.

Well, you can’t have a slaw without cabbage... I wanted to include some Mediterranean flavors in an excellent Asian slaw. 

What will you serve your slaw with (dishes, drinks)? How should it be eaten?

This slaw is excellent on its own or as a side dish. I could eat slaw for any meal of the day.

Who will you invite to eat your slaw?

Anyone that can appreciate good food and good flavours!

 
Jenny Lau