Tonight I grilled up some pork loin. As it was marinating I wondered what I would do to complete the meal. I ended up following a recipe from Closet Cooking for an Asian styled coleslaw and it was amazing!
I thinly sliced the port and put that on a bun. I then topped that with the coleslaw. Oh, yeah. I also made a sauce of honey, soy, fish sauce, and chili paste to dip the bread in.
This was the perfect summer meal! Give it a shot....
2 cups cabbage (shredded)
1 carrot (shredded)
2 green onions (diced)
1 handful cilantro (chopped)
2 tablespoons rice wine vinegar
1/2 lime (juice)
1 tablespoon peanut oil (or vegetable)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 tablespoon ginger (grated)
1 birds eye chili (minced, optional)
1 tablespoon sesame seeds
Directions:
1. Mix the cabbage, carrot, green onion and cilantro in a large bowl.
2. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.
3. Toss the salad in the dressing and garnish with sesame seeds.
(I used garlic-chili sauce in place of the birds eye chili since that's what I had on hand.)
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