ISO Asian Slaw recipe

[acginkc]

I am making the Pacific Rim Pork Sandwich with Hoisin Slaw tonight. I have made them once before and loved them, but was hoping to find a slaw that added a bit more to the mix than the hoisin slaw did (the dressing was basically just the marinade so it was not contrasted the way I had hoped). So I turn to my fabulous boardmates for your favorite Asian Slaw recipes. I will post the original recipe so that you can see what the original slaw looked like. TIA.


* Exported from MasterCook *

Pacific Rim Pork Sandwiches with Hoisin Slaw

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork:
2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons hot Chinese mustard
1/4 teaspoon five-spice powder
1 clove galric -- minced
1 pound pork tenderloin -- trimmed and cut into 1" slices

Slaw:
2 tablespoons seasoned rice wine vinegar
1 tablespoon hoisin sauce
1 teaspoon minced peeled fresh ginger
2 teaspoons dark sesame oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon hot Chinese mustard
1 clove garlic -- minced
2 1/2 cups packaged cabbage-and-carrot coleslaw
1/4 cup sliced green onions
Remaining Ingredients:
cooking spray
4 sesame seed buns -- (2 ounce) toasted

To prepare pork, combine first 8 ingredients in a large zip-top plastic bag. Add pork and seal. Narinate in refrigerator 2 hours, turning occasionally.

To pepare slaw, combine vinegar and next 6 ingredients (through 1 clove garlic) in a large bowl. Add coleslaw and green onions; toss well.

Heat a large nonstick skillet over medium-high heat. Remove pork from bag; discard marinade. Coat pan with cooking spray. Add pork to pan;

cook 2 minutes on each side or until done.

Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.

S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=72587"
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Per Serving (excluding unknown items): 245 Calories; 10g Fat (39.8% calories from fat); 25g Protein; 9g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 817mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Peggy]

I like this one posted awhile back:

Asian Super Slaw
Source: More Healthy Homestyle Cooking, p. 275

Asian Dressing
1/3 cup seasoned rice vinegar
1/4 cup creamy peanut butter (I use reduced fat)
3 tablespoons reduced-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons pineapple juice (if no pineapple juice, I have used orange juice)
1 tablespoon dark sesame oil
1 teaspoon finely chopped ginger
2 garlic cloves, chopped

Slaw
5 cups shredded green cabbage (1/2 head)
2 cups shredded red cabbage (1/4 head)
2 carrots, shredded
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh chives

TO MAKE THE DRESSING: In a large glass measuring cup (or small bowl), whisk together the vinegar, peanut butter, soy sauce, brown sugar, pineapple juice, sesame oil, ginger and garlic.

TO MAKE THE SLAW: In a large bowl, combine the green and red cabbage, carrots cilantro and chives. Whisk the dressing and add to the salad. Toss to coat.

Makes 8 servings

Per serving: 108 calories, 4 g protein, 12 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 405 mg sodium, 3 g fiber


Peggy

[Anne]

The first two are still in my 'to try' pile so I don't know how good they are. the last one is good but really needs to sit for more than half an hour for the flavors to blend - can use less oil and sugar.

Thai Slaw Salad Recipe By : Rachael Ray

16 ounces cabbage -- shredded
1/4 cucumber -- European, sliced into thin sticks
1 small red bell pepper -- seeded and thinly sliced
3 scallions -- thinly sliced on bias
20 leaves fresh basil -- shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic -- minced
1/4 cup vinegar -- or rice wine vinegar
2 teaspoons sugar -- or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon sesame oil
Garnish:
Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Per Serving (excluding unknown items): 101 Calories; 7g Fat (54.8% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 225mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


Asian Hot and Sour Slaw "WW-04 annual"

3 cups packaged cabbage-and-carrot coleslaw
2 cups thinly sliced bok choy (about 1/2 head)
4 ounces diagonally halved snow pwas (about 1 1/2
cups)
1 cup shredded carrot
1/2 cup thinly sliced green onions (about 2 large)
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon canola oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 clove garlic, minced

Combine first 5 ingredients in a large bowl.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 30 minutes before serving.

serving size: 1 cup points: 1 exchanges: 2 veg, 1/2 fat per serving: 67 cal, 1.7g pro, 2.6g fat, 10.4g carb, 2.6g fiber, 0mg chol, 1.0mg iron, 141mg sod, 56mg calc.

SESAME COLESLAW Bon Appétit August 1998
6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced

1/2 cup plus 1 tablespoon rice vinegar
1/4 cup oriental sesame oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce

Additional fresh spinach leaves
1 1/2 tablespoons sesame seeds, toasted

Combine cabbage, carrots and sliced spinach in large bowl.

Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)

Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

Serves 8.

[Xtina_in_WI]

I second the Asian Super Slaw - yummy!! I forgot how good it was - looks like it's going to have to go on the menu for next week :)

[jtoepfert100]

I'll third the Asian Super Slaw - it's the reigning slaw champion in our household!:) However, I'm a little concerned that it might be too much for those sandwiches. We loved them as is and I'm afraid a coleslaw with too much flavor will mask the flavor of the pork. The Asian Super Slaw is on the sweeter side, too, and I think if you want a slaw that's got more of a kick for these sandwiches, you might want to look for something with more spice. Although, you could experiment and add some crushed red pepper or jalapeno to the Super Slaw and see what happens.