When I'm making something for the first time and it's just a rough plan in the beginning, I like to pull out all the ingredients that I think could work in the dish. I usually don't use them all but it's a good visual for me to see what I'm working with. So this is what I started with.
I have: oil, vinegar, honey, slaw, chili pepper, garlic powder, cumin, red pepper flakes, smoked paprika, soy sauce, and aji panca. Don't let me lose you there. It will make sense and I will show you easy substitutions.
I can't remember where I bought this pepper sauce/paste. It might have been at World Market or a local asian/latin market in town. Basically it's cooked and pureed peppers. If you can't find this, substitute chiles in adobo sauce which can be found in the latin aisle in Walmart. I usually use that for sauces but wanted to give this a go. So next time, I will be using the chiles in adobo anyway to see how it fairs. Judging from the smell, I think the adobo will give it a stronger kick.
I added a lot of vinegar. Probably too much so next time I may tweak it down. I added the pepper sauce in place of mustard in a basic vinaigrette. I think you would call it the emulsifier but I may be showing my amateur booty on that one. I added a little bit of honey to counterbalance the heat. Some lime juice. Spices. And yes, I added soy sauce. I added a small amount and if I would've had it on hand, I would've used fish sauce instead to get the umami flavor. I just wanted something to deepen it a bit and give it that 'what is that' feeling. You don't taste it, it's just lurking in the background adding a salty depth of flavor. Trust. Then a ton of olive oil...
I bought the 'broccoli slaw' at Walmart pre-cut to save me some time.
I will have to come back with better photos and see how my next tweakings go with it. We will see if I can top it or not. But for now here's the recipe... I hope you enjoy this for an easy summer dish to bring for picnics. It could even go on hotdogs- it's really versatile!
1/4 c white vinegar
2 T aji panca or pureed chiles in adobo sauce
1 t honey
1 t soy sauce
1/2 tsp cumin
sprinkle of garlic powder
red pepper flakes to taste [we used 1 tsp to get it hot]
juice of 1 lime
1/3 c olive oil
12 oz broccoli slaw
Mix in the first 8 ingredients in a bowl. While whisking, add the olive oil. Then add the cabbage. Refrigerate. Let it rest for about an hour to let the flavor soak!