Laotian Veal Tongue with Spicy Asian Coleslaw

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1 veal tongue, skin on, thinly sliced
2 tbsp chopped cilantro
Juice 1/2 lemon
2 tbsp sesame seed oil
2 garlic cloves, microplaned
1/2 inch ginger, microplaned
3 tbsp sweet chili sauce
1 tbsp peanut oil

For the slaw:
1/2 inch ginger, microplaned
1/2 cup rice vinegar
1 tbsp soy sauce
Juice 1/2 lemon
1 tbsp honey
2 tbsp sesame oil
1/4 cup peanut butter
1/2 head small cabbage, shredded
1 large carrot, grated
1/2 red bell pepper, thinly sliced
2 scallions, sliced on the bias
2 habanero chiles, seeded and chopped
1 handful cilantro leaves


Mix the cilantro, lemon, oil, garlic, ginger and chili sauce together, then marinate the tongue in the mixture for at least 4 hours, overnight is better, in the refrigerator.

Remove the tongue from the refrigerator and stir fry with the peanut oil in a wok until cooked.

Asian Coleslaw:
Blend the ginger, vinegar, soy sauce, lemon juice, honey, sesame oil and peanut butter in a blender until smooth. Set aside.

In a large bowl, mix together the cabbage, carrot, bell pepper, scallions, chiles and cilantro. Mix in some of the dressing to taste and refrigerate until ready to serve.

Adapted from