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Sai Oua with Asian Slaw

Sai Oua with Asian Slaw

Sai Oua with Asian Slaw

Slightly spicy with hints of makrut lime leaves, lemongrass and shallot, this pork-based sausage offers a taste of Thailand.

Slightly spicy with hints of makrut lime leaves, lemongrass and shallot, this pork-based sausage offers a taste of Thailand. Suchland likes to eat it on a bun with this simple yet refreshing slaw.

Sai Oua with Asian Slaw

Serves | 4 |

  • ½ cup sugar
  • 1 pinch salt
  • ½ cup rice vinegar
  • 1 carrot, peeled and shredded
  • 1 bell pepper, shredded
  • 1 sweet onion, thinly sliced
  • 1 cup cabbage, shredded
  • red pepper flakes (optional)
  • 4 sai oua, grilled
  • 4 French bread rolls, split and toasted

| Preparation | In a bowl, combine sugar, salt and vinegar. Add carrot, pepper, onion and cabbage; toss to coat. Garnish with red pepper flakes, if desired. Divide slaw and sai oua between rolls.

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