Coleslaw with Honey Fish Sauce

Photo by Andy Hyslop

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6-8 servings

  • 1 cabbage, julienned
  • 1 carrot, julienned
  • ½ red onion, julienned
  • 2 tablespoons chopped cilantro
  • ½ jalapeño, seeds removed and chopped
  • ⅛ teaspoon coriander powder
  • ⅛ teaspoon celery seeds
  • ⅛ teaspoon salt
  • Spicy Mayo
  • 4 tablespoons Kewpie mayonnaise
  • ⅛ teaspoon Calabrian chili oil
  • Honey Fish Sauce
  • ⅓ cup clover honey
  • ½ teaspoon tamari soy 
  • ½ teaspoon fish sauce
  • 1 tablespoon apple cider
  • Pig Ears
  • 3 pig ears
  • 2 cups duck fat


  1. Mix all ingredients in large bowl until combined.

Spicy Mayo

  1. Stir together until incorporated.

Honey Fish Sauce

  1. Whisk together all ingredients.

Pig Ears

  1. Preheat oven to 250 degrees. Clean pig ears completely. Place in pot with lid and cover with duck fat. Cook in oven 4 hours.
  2. Remove pig ears from oven and let cool. Julienne pig ears and fry in deep fryer at 350 degrees until golden brown, about 8 minutes. Place on paper towels to drain.

To Assemble

  1. Toss slaw mix with pig ears  and honey fish sauce. Drizzle with spicy mayo.
  • from Executive Chef Mike Wajda of Proof on Main in Louisville, KY

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