Mike, Author at Life's A Tomato

Easy Asian Slaw

I was in need of a good side dish for a batch of my orange chicken. The chicken is crazy good, with a thick, slightly sweet sauce that has just a slight kick to it. This easy Asian slaw was the perfect side. Crunchy with a hint of sesame oil, we both loved it. The red onion added a great little heat. I used a bag of pre-made slaw mix, but you could go thru the trouble of shredding your own cabbage too. Either way, you can’t lose with this slaw.

Soak Time

The original recipe for this easy Asian slaw stresses that you shouldn’t add the dressing until you’re ready to serve it. We actually enjoyed it even more the second day, dressing it completely the first day. The cabbage and onion soaked up the delicious flavors from the dressing. I’ve made this several times and I prefer it that way. I think the ingredients hold up to the sauce over several days without getting soggy. Otherwise I’d leave the sauce out until I’m just ready to serve it.

Sale

Lucy’s Family Owned – Natural Distilled White…

LUCY’S NATURAL COMPOSITION – Lucy’s White…
SPICING UP DIPPING SAUCES – Lucy’s White Vinegar…

Also try some Tub’s coal miner slaw.

Print Pin

5 from 1 vote

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn't add the dressing until you're ready to serve it.

Course Salad

Cuisine Asian

Keyword Asian, cole slaw

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 463kcal

Author Inspired by a recipe from David Lieberman

Equipment

Ingredients

For the slaw

1 bunch green onions sliced thin
32 ounces coleslaw mix with carrots if desired
1 small red onion sliced thin

For the dressing

¼ cup soy sauce
¼ cup lemon juice
¼ cup vegetable oil
2 tablespoons fresh ginger grated
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons sesame oil
2 teaspoons sesame seeds optional
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

For the slaw

Add the green onions to a large bowl.
Add the slaw mix and red onion and toss to combine.

For the dressing

Whisk all dressing ingredients together.
Pour over the slaw and toss to coat.
Serve immediately.

Notes

Always give the slaw a good stir or toss before serving.

Nutrition

Nutritional values are approximate.

Sale

Mueller Pro-Series All-in-One, 12 Blade Mandoline…

Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…

Country-Style Ribs using Sous Vide

I’m very new to using sous vide as a cooking technique. It’s been a learning, but rewarding experience. My goal was to get the basics down well, then start to re-create my favorite recipes using my new-found knowledge (and learn more, of course!). These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.

Fantastic Over Kraut

These country-style ribs have the same great flavor as my mom’s classic. Seared seasoned ribs cooked over a bed of kraut, with a little carrot for crunch. Instead of cooking the ribs in the oven I sous vide them for a long time, until the pork is so completely fall apart you can barely pick it up. I then season it heavily with paprika and sear it beneath the broiler. The end result was absolutely delicious and by far the best I’ve ever had (sorry mom!).

There are a number of key elements to this recipe for me. First, it has to have kraut and lots of it. Each bite of meat I take comes with a huge forkful of kraut. Second, there has to be carrots for crunch. Third, the meat has to be dusted with paprika to give it a little color and flavor. And last, there has to be caraway seeds. Not a ton of them, but enough to add color and flavor.

I’m always learning when I cook, be it using sous vide, a grill, or any other tool or technique. If you’re into sous vide too, feel free to drop me a comment in the section below to offer up suggestions on how I might make my country-style ribs even better.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

Sale

Anova Culinary Sous Vide Precision Cooker…

Pros have been doing it for years, and now you can…

Also try my grilled sweet-and-sour country style ribs.

Print Pin

5 from 1 vote

Country-Style Ribs using Sous Vide

These country-style ribs are my first attempt at converting a childhood favorite recipe of mine, made often by my mom, from cooking solely in the oven to using a combination of sous vide and the oven.

Course Main

Cuisine American

Keyword ribs, sous vide

Prep Time 15

Cook Time 8 30

Servings servings

Calories 341kcal