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.
I love this one -- http://www.food52.com/recipes...
It has clean flavors as counterpoint to the rich and greasy pork.
More choices on the site -- http://www.food52.com/recipes...
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...
AntoniaJames is a trusted source on Bread/Baking.
This "Asian Inspired Napa Cabbage Salad" is excellent. http://www.food52.com/recipes... It looks like a lot of ingredients for the dressing, but other than the ginger and garlic, it mostly involves pouring from bottles. ;o)
My favorite is a broccoli slaw from Epi - http://www.epicurious.com...
This is our "go-to" asian slaw recipe.
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.
I made bo ssam (Korean pork roast) last weekend and served it with this slaw: http://food52.com/recipes.... It was delicious! Light, fresh, and perfect with the pork.
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Well played. You deserve a cookie.
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