Tuesday, May 2, 2017

Asian Coleslaw Crack

Time for a new post cause this is a new repeat meal for our family and I need to have quick access to the recipe.   I first heard about this "addictive" meal on Facebook and was so intrigued with the comments, I had to look into it further.  Many version of it and this is mine.   The name alone is catchy and fun to share as a meal!  Plus it is full of great wintry vegetables like cabbage which we could use more of in our diet.  You can get creative with all that you add to it too.  Please note my "measurements" on the veggies are really just guesses.  Feel free to add more or less.  And for the record, my kids call this one of their favourite meals!!  Totally worth making.

Asian Coleslaw Crack

1 lb ground meat (beef, pork, chicken, turkey)
1 small onion - chopped
2 cloves garlic - pressed
1- 2 inch fresh ginger - grated
1 tsp salt
1/4 tsp ground pepper
2 - 3 cups cabbage (purple & green is nice)- sliced
2 carrots - shredded
1 red pepper - thinly sliced
1 1/2 cup fresh pineapple - diced
2 Tbsp rice vinegar
1/4 Tamari sauce (or soy sauce)
1 Tbsp honey (or apple butter/maple syrup)
dash of hot sauce
1/4 c fresh cilantro - chopped
2 tsp sesame oil *

In a large skillet, brown the meat and crumble to liking.  Add in the onion, ginger, garlic, salt and pepper until fully cooked.  Add in the shredded cabbage, carrots, pepper, pineapple and saute until it is tender.  Finish with the rice vinegar, tamari sauce, and honey.  Add the hot sauce now or allow people to add it to their plates.  Finish with a good sprinkle of fresh cilantro and the drizzle of sesame oil.  (Just look at the different pictures with and without cilantro and one with purple cabbage too!)

The sauce is easy to tweak and adjust.  I will taste it and see what I feel it is missing....like more ginger or perhaps more sweetness.  Please feel free to adjust yours to your liking.

Serve over cooked rice of choice.  Our family preference is brown basmati rice.

Cook Notes:

Sesame Oil - I use this oil to just finish the dish once it is done cooking.  I have learned that this oil is very fragile in it's structure and cannot handle heat without becoming harmful to your body.  Good sesame oil should always be stored in the fridge to avoid it going rancid.

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