Salivate over fresh Asian Slaw from Pom Pom’s Teahouse & Sandwicheria

Pom Pom’s Teahouse & Sandwicheria has been a staple of the Milk District since long before it was called the Milk District. And the sandwiches have such a loyal following that when owner Pom Moongauklang announced last year that she was switching the nighttime menu to feature cold noodle dishes — and no sandwiches — her fans rebelled. The noodles were nixed and the sandwiches reinstated.

Fans really should have given the noodles a try, because Moongauklang knows her stuff. Raised in Thailand, she moved to New York and earned a degree as a pastry chef, working in such restaurants as the original Nobu and Lucky Cheng’s, which is famous for its cross-dressing serving staff.

Imagine that in Florida.

Here she shares her recipe for Asian slaw, which is used as a topping in some of the sandwiches but is also served as a popular side dish.

Moongauklang suggests using a mandoline to shred the cabbage rather than chopping it with a knife. She also says that 2 pounds of pre-shredded coleslaw mix may be substituted for the whole cabbages.

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