Confetti Broccoli and Herb Slaw

Ingredients

• 1 12-oz. package broccoli slaw
• 1⅓ cups drained Ðồ Chua Pickle, plus ⅓ cup brine
• 1 Tbsp. (or more) Viet Chile Sauce or sriracha or 2 tsp. (or more) chili-garlic sauce
• 1½–4 Tbsp. fresh lime juice, divided
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more, or 1 Tbsp. (or more) fish sauce
• ⅓ cup unsalted roasted peanuts or cashews (optional)
• ½ cup (lightly packed) coarsely chopped basil

Steps

1. Toss one 12-oz. package broccoli slaw, 1⅓ cups drained Ðồ Chua Pickle, plus ⅓ cup brine, 1 Tbsp. Viet Chile Sauce or sriracha or 2 tsp. chili-garlic sauce, 1½ Tbsp. fresh lime juice, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl to combine. Taste slaw and add more salt and/or chile sauce if needed. Let sit, tossing occasionally, until broccoli is slightly softened, 5–10 minutes (you should be able to easily bend the stalk of a long piece of broccoli).
2. If using ⅓ cup unsalted roasted peanuts or cashews, place in a mortar and pestle and pound until coarsely ground. (Alternatively, you can coarsely chop with a chef’s knife.) Add nuts and ½ cup (lightly packed) coarsely chopped basil to slaw and toss to combine. Taste slaw and add more salt and/or chile sauce and/or remaining lime juice as needed.
3. Transfer slaw to a large shallow bowl or a platter, leaving excess liquid behind, to serve.