There is something wonderful about how food can call to mind specific memories of places and experiences. Just tasting something familiar can transport you like a time machine back into that special moment.
I definitely miss the relaxing and casual days of being in St. John and then taking a leisurely walk down the beach to Rum Hut for a delicious lunch with a view of the water. The way time stands still for just a moment and you can feel the deep sigh of relaxation wash over you. In that moment, it’s difficult to imagine having a worry in the World.
Today did not offer that opportunity, but I did wake up this morning with sheer excitement to finally have the chance to make Rum Hut’s incredibly delicious Sriracha Slaw.
I’m not sure if you saw my original post, but you can read it here. I tried to guess the ingredients and also shamelessly begged for the Chef to share his recipe. Thanks to the generosity of that incredible Chef, I have been gifted the recipe and recreated it to share with you.
It turns out that my guess was close, but not entirely accurate. The base is made up of store bought cabbage mix or you can shred your own, which I did. I also added cilantro, parsley and snipped chives to the mix.
They add pickled onions, which I made the other day in preparation for this recipe. I’m surprised there are any left! We have been using them on sandwiches, salads and even leftover pizza.
The dressing is a combination of mayonnaise, sriracha and limes, juiced.
I made my own Homemade Whipped Mayonnaise rather than using store bought. You of course could always substitute store bought. If you go that route, I highly recommend the old southern favorite, Duke’s. There is no better brand, in my opinion.
Duke’s has a very loyal following in the South and if you’re interested, you can check out this article in Southern Living that tells the inspiring story of Eugenia Duke and how she sold over 10,000 sandwiches a day to soldiers in South Carolina back in 1919. It’s a pretty amazing and inspiring story.
https://www.southernliving.com/food/dukes-mayo-southern-food
Rum Hut also adds Adobo (this is one ingredient I struggled to identify and where I came up with the Calabrian Chili guess). I’m using Goya Chipotle Peppers in Adobo.
I used my immersion blender to combine all of the dressing ingredients and then tossed in with the cabbage mixture.
The end result is a smoky, slightly spicy, creamy slaw with just enough crunch. It can be eaten on its own or served with any number of things from chicken to fish to tacos.
I plan to serve it tonight alongside everything bagel cauliflower cracker crumb encrusted chicken tenders. It won’t be Rum Hut’s fried chicken, but it’s a satisfying alternative. And let’s be honest, the Rum Hut Sriracha Slaw is really the Star of the show.
Thank you Chef for sharing your delicious recipe! And thank you for transporting me back to St. John for a few simple moments in time. That, in itself, is an invaluable gift.
Rum Hut Sriracha Slaw Recreated
Equipment
- Food Processor
- Immersion Blender or Whisk
Ingredients
- ½ cup Homemade Whipped Mayonnaise You could also use store bought, preferably Dukes
- 3 TB Sriracha or alternative if you can't find the "real deal"
- 2 limes juiced
- 1 TB Adobo to taste
- salt to taste
- monk fruit sweetener to taste
- ½ green cabbage shredded
- ½ red cabbage shredded
- ¼ cup cilantro
- ¼ cup pickled red onions diced
Instructions
- Take both cabbage halves and slice out core then cut into thin chunks that will fit into your food processor feed tube
- Run through processor with the slicer/shredder disc in place
- Pour cabbage into a large mixing bowl
- Add diced Italian parsley, cilantro and chives to mixture
- Add diced pickled onions
- To make the dressing, simply combine mayonnaise, Sriracha and lime juice into a measuring cup.
- Blend well with your immersion blender until thickened
- At this point, you may add Adobo, salt and monkfruit sweetner to taste. I start with a little and add until the flavor reaches the right amount of smokiness, sweetness and saltiness.
- Pour dressing over cabbage mixture and toss well to combine
- Refrigerate until ready to serve then bring to room temperature before serving
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