I'm looking for a good, simple Asian slaw recipe for the weekend
Hello,
Can anyone help me with a good Asian slaw recipe for the weekend. I reckon my regular coleslaw is pdg based on the comments of my guests but want inspiration for something different. Grateful for any suggestions.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Here's one from my recipes box that might fit the bill:
Sweet Thai Peanut-Ginger Slaw
4 cups cabbage (use both green and purple), shredded
1 zucchini, cut into strips
1 red pepper, cut into strips
1 orange pepper. cut into strips
1 large jalapeno, seeded + chopped
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
2 lime, juiced
1/4 cup rice wine vinegar
2 tablespoons sweet thai chili sauce
1-2 tablespoons peanut butter ( used 2), warmed/melted
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
1/2 cup salted peanuts, chopped
Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to am large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.
This is one of my favorite slaws or salads. We make it all the time. You can add roasted chicken, but we don't. We make a lot of dressing and "crunchies" ahead of time and keep it for future salads.
Salad
5-6 Green Onions, Small Chop 2 Stalks Celery, Chopped 1 Lrg. (16 oz.) Pkg Shredded Coleslaw
Mix together green onions, coleslaw and celery. Refrigerate.
Crunchies
1 Pkg Ramen Noodles, Broken into small bits 1 Sm. Pkg Slivered or Sliced Almonds ½ Cup Sesame Seeds
Brown noodles in pan with 2-3 Tbsp. butter. When cool, combine with almonds and sesame seeds and set aside.
Dressing (Enough for 2-3 Salads) 1 Cup Extra Virgin Olive Oil
1 Cup Sugar
½ Cup Vinegar (¼ C. Cider and ¼ C. Rice Vinegar)
2 Tbsp. Soy Sauce 2 tsp. Sesame Oil
Combine dressing ingredients and stir until sugar is dissolved. Refrigerate. Use dressing to taste.
Comment