Asian Spicy Slaw

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You saw this recipe as part of my Korean Pork posting a week or so ago.  I plan on using this version of slaw in other dishes so I thought it prudent to break it out on it’s own. 

I think this is a nice change from the traditional, mayonnaise based dressings.  I especially like the Asian infusion of flavors.

Asian Spicy Slaw

• 2 bags of angel hair shredded cabbage or cole slaw mix
• 2 bags of broccoli slaw
• 1 package toasted slivered or sliced almonds
• 1 can chopped water chestnut slices
• 3 green onions, thinly sliced
• Dressing
• 1 tbsp olive oil
• 1 tsp Kosher salt
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• 1 tsp Sriracha

Put the cabbage, broccoli slaw, toasted slivered almonds, chopped water chestnuts, and green onions in a large serving bowl.

In a small mixing  bowl, whisk together the dressing ingredients.  Taste for seasonings and adjust to your liking.  Pour the dressing over the slaw and toss to coat.

Pulled Pork Slaw Dog

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Ivan got a taste of my pulled pork supper yesterday and was disappointed that all he received was a bit of the pork.  Tasha made him a big serving of the leftovers which left me with a smattering of leftovers.  I decided I had to use them up for lunch and hence, the Pulled Pork Slaw Dog was born!  This is a knife and fork dog for me.  I’d wear it if I tried to pick it up and eat it!

One thing I’d like to point out is that you don’t have to make the pulled pork from scratch.  Costco has a really good pulled pork in their refrigerated section that just needs you to add the sauce.  Some areas, like Virginia, have Smitty’s Pulled Pork from Smithfield in the freezer section.  (Man, oh man!  I love that Smitty’s barbeque!!!  I’m not sure I’d make it myself if I could get that out here!!)  =D

I saw a pulled pork dog on a Food Network show at some point although I have no idea which one.  Or, it could have even been on Man v. Food – we love that show!!  In any case, I’ve always had it in the back of my mind that at some point I’d combine two of my loves – pulled pork and the almighty hot dog!

When Tash packed Ivan’s lunch she left about 1 tablespoon of macaroni and cheese.  I just threw that on the dog too just to ‘git-r-dun’!  Next time I make this, I’m going to butterfly the dog, fry in butter and Cholula; then I’ll toast the hot dog bun in the butter and Cholula.  This can happen while the pulled pork is heating up in the microwave.  And, like a the true Virginian girl I am, the dog must be topped with Cole Slaw!  You can douse the pulled pork with hot sauce – I typically do that on the sandwich.  You could also include pickled jalapenos on top of the pulled pork – yum!  A lot of flexibility here!

Here’s the basic method:

• 1 1/4 lb Hebrew National Beef Hot Dog
• 1 hot dog bun
• 1/3 C pulled pork with barbeque sauce
• 1 to 2 Tbsp of Macaroni and Cheese (optional)
• 1/3 C Cole Slaw

Spicy, Warm Red Cole Slaw

I posted a recipe for Skillet Cabbage earlier this month which is a family favorite.  I try to serve cabbage at least once a month since it’s a great source of fiber and has a bunch or minerals and vitamins.  To ensure the family doesn’t get tired of cabbage, I’ve needed find ways to cook it that aren’t just sautéing it in butter. 

For this recipe, I sometimes do a mix of the red and green cabbage.  Often, I just do the red cabbage using my salad shooter, food processor, or mandolin to give me an angel hair consistency.

Spicy, Warm Red Cole Slaw

• 1 head of red cabbage
• 2 ribs of celery, sliced thin
• 1 small onion, sliced thin
• 1/2 C butter
• 1/2 C red wine vinegar
• 1/4 C sugar (more or less to taste)
• 1 C grape jelly
• 1/2 C Heinz chili sauce
• 1 Tbsp lemon juice (more or less to taste)
• Salt and Pepper to taste

Core the cabbage and slice/julienne thinly.  In a large Dutch oven, melt the butter over medium high heat.  Add celery and onions and cook until tender.  Add the cabbage and stir occasionally to facilitate it wilting.  As it wilts, add all other ingredients, tasting for seasonings making adjustments as needed. 

Turn heat to low.  Put a lid on the pan.  Cook for 20 to 30 minutes or until tender has reached your desired doneness.

Stacy’s Sweet and Spicy Coleslaw

Stacy’s Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.