We stumbled upon the Lotus Pepper Food Truck at the Providence Flea Market a few weeks ago, which has inspired another of my frequent and various improvisations, this time on a noodle-salad theme. Today’s creation was a sweet-hot-salty-sour slaw (recipe below) with chilled vermicelli (follow the package directions), and satay-seasoned chicken breast with peanut dipping sauce (recipe here).
You won’t find this on the Lotus Pepper menu. There you’ll find authentic Vietnamese food (including dishes with vermicelli). The eats are cheap, fast, fun and tasty. To locate Lotus Pepper, (they’re a food truck; they move around!) check their facebook page for daily updates.
My Sweet-Hot-Salty-Sour Slaw
You’ll want 2 cups shredded and julienned fresh veggies–whatever you have on hand. Choose any combination from:
- Carrots; Cabbage (red or green); Sweet Peppers (red, green, yellow, and/or orange); Iceberg Lettuce; Radishes; Summer Squash; and definitely add Onion (red, white, or yellow), halved and thinly sliced. Strive for a rainbow combination.
- I also added julienned English Cucumber. To keep this from getting too soggy and making the salad all watery, after slicing into 2-inch julienned strips I salted them with a very light sprinkle of kosher salt and let them sit for 10 minutes. Then I wrapped them in a paper towel and squished much of the water out of them. The paper towel was wet, not just spotted with damp.
- Toss all the veggies together into a large-enough bowl. This makes 4 servings.
In a small bowl or jar, blend together:
- 1/4 cup of freshly-squeezed lime juice
- 2 tablespoons of soy sauce or tamari
- 2 tablespoons of super-fine sugar (dissolves better than regular granulated)
- 1 tablespoon of peanut oil
- a dash of hot pepper flakes (suit your own heat-preference)
Pour over the slaw, toss and refrigerate until serving.
What’s your favorite street food? And do you ever try to recreate it at home?