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Local Flavor: Asian Slaw from Pom Pom’s Sandwicheria

Written By Scott Joseph On January 9, 2024

Asian Slaw from Pom Pom's Sandwicheria
Photo: Pom Pom’s Sandwicheria

Note: This is Scott’s last Local Flavor column for The Community Paper. Beginning this month, Ricky Ly of Tasty Chomps will be offering some of his favorite recipes.

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.

They 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 Chang’s, which was famous for its cross-dressing serving staff. Imagine that today.

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

Moongauklang suggests using a mandoline to shred the cabbage rather than chopping with a knife. She also says that two packs of preshredded coleslaw mix may be substituted for the whole cabbages.

See the recipe at The Community Paper.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

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