Asian coleslaw recipe? To go with Gourmet's Asian pulled pork.

  • Posted by: Mollyh
  • March 10, 2012
  • 3656 views
  • 8 Comments

8 Comments

CarlaCooks March 12, 2012
I made bo ssam (Korean pork roast) last weekend and served it with this slaw: http://food52.com/recipes/4826_pork_sandwich_w_spicy_mango_cucumber_slaw. It was delicious! Light, fresh, and perfect with the pork.
 
zenith5 March 11, 2012
If you have the gourmet live app. . . Just last week the new issue featured a Vietnamese coleslaw recipe along with the Asian pulled pork recipe.
 
lorigoldsby March 10, 2012
This is our "go-to" asian slaw recipe.

http://www.food52.com/recipes/15267_umami_sliders_with_thai_broccoli_slaw
 
meganvt01 March 10, 2012
My favorite is a broccoli slaw from Epi - http://www.epicurious.com/recipes/food/views/Asian-Winter-Slaw-363692
 
AntoniaJames March 10, 2012
This "Asian Inspired Napa Cabbage Salad" is excellent. http://www.food52.com/recipes/1404_asian_inspired_napa_cabbage_salad It looks like a lot of ingredients for the dressing, but other than the ginger and garlic, it mostly involves pouring from bottles. ;o)
 
Esther P. March 10, 2012
No specific recipe, but I make one with cabbage, sliced mange tout/sugar snaps, sliced apple, some lime juice... And whatever else is on hand that i fancy... you could add in a bit of finely chopped red chilli for zing and colour, and maybe a dash of sesame oil for some added flavour...
 
susan G. March 10, 2012
I love this one -- http://www.food52.com/recipes/15044_asian_pear_slaw
It has clean flavors as counterpoint to the rich and greasy pork.
More choices on the site -- http://www.food52.com/recipes/15044_asian_pear_slaw
 
Slow C. March 10, 2012
You could do a sweet and spicy, process spicy red peppers with rice vinegar, garlic and ginger, cook that down in a simple syrup, cool and toss with fine thinly sliced bok choy or napa or other cabbage. Or a sweet sour sesame, rice vinegar, sesame oil, a few dashes of shoyu, a bit of sugar, sprinkle with sea salt sesame seeds (or black sesame seeds for a great visual impact). I think what is important is that you try to hit as many taste groups as you can, sweet, spicy, sour, savory, and aim for variety in texture.
 
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