It’s still picnic weather in SF (most of the time). Take that, rest of the country.
Chef Tim Luym of Poleng Lounge agrees. And today, he’s opening Urban Picnic, a downtown sandwich, soup, and salad spot.
His excellent slaw incorporates the hot, sour, salty, and sweet elements of his signature Southeast Asian cuisine. We got the recipe for you.
Urban Picnic’s Pomelo Slaw Salad
Serves four
Ingredients
For salad:
1 lb. green cabbage
½ lb. cooked, shredded chicken breast
1 c. pomelo (or grapefruit) segments
1/8 c. chopped cilantro
1/8 c. chopped mint
1/8 c. Thai basil
1/8 c. scallions
1 Thai chile, minced (optional)
1 shallot, thinly sliced
For sauce:
2 tbsp. fish sauce
3 tbsp. lime juice
1 tbsp. rice vinegar (optional)
1 tbsp. brown sugar
1 tbsp. grapeseed, avocado, or vegetable oil
4 cloves garlic, minced
½ tbsp. black pepper
1/8 c. roasted peanuts (optional)
3 tbsp. fried shallots (optional)
1. Put salad ingredients in a large serving bowl.
2. In separate bowl, mix the sauce.
3. Lightly toss salad with dressing. Garnish with roasted peanuts and fried shallots.
Add a few sandwiches and good friends, and serve alfresco.
Urban Picnic, 125 Kearny Street, at Post Street (415-433-1233 or urbanpicnicsf.com).
Photo: Courtesy of Urban Picnic