This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂
6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
2 carrots, shredded
1 c. radishes, thinly sliced
1 c. green onions, thinly sliced
4-6 ounces sugar snap pea pods (slice diagonally) (I substituted green pepper.)
1 c. cilantro, chopped
1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
Optional: roast chicken for protein and satsuma or mandarin oranges
3 T sugar (I used 1/2 that)
3 T white wine vinegar
1 T soy sauce
1/2 t. grated fresh ginger
1 clove garlic minced (I used more to taste; maybe triple)
So I’ve made various pulled pork crock pot recipes in the past, and while those are more of the BBQ saucy style, I wanted something to use to make sliders.. with coleslaw and fresh rolls! This is a GREAT recipe just for that! Make your coleslaw the night before, set the pulled pork ingredients in the crockpot in the morning and let it do all the work! Easy dinner! And excellent for leftovers.
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half
In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
Pour in the honey, vinegar, and olive oil and stir to form a paste.
Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
Serve warm with coleslaw and rolls.
Ps. Minus the rolls, this is a great paleo dish! 🙂 Serve with some optional avocado on the side (because avocado goes with almost everything!).
If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!
This is a fantastic side to pulled pork which I will publish a recipe for later this week!
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
1 green pepper, shredded or finely diced (optional)
Small bunch of green onions, sliced, for garnish (optional)
Parsley, for garnish (optional)
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.