Asian Peanut Slaw With Pork Food

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
• Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
• Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

ASIAN PEANUT SLAW

Steps:

• Making the dressing: Warm the peanut butter in the microwave until slightly melted. This step can be skipped but makes it a bit easier to stir. Add the soy sauce, maple syrup, lime juice, rice vinegar, garlic chili paste, and ground ginger to a small bowl. Whisk together, adding water a little at a time until it reaches a smooth consistency. It should be thick but still pourable. Taste and adjust seasoning as needed - more soy sauce for salt, more lime juice for tang, more chili paste for heat, etc.
• In a large bowl, mix together all of the ingredients. Add the dressing. Mix well and enjoy. I like to let it sit for at least 15 minutes for the flavors to combine.

ASIAN PEANUT SLAW

Steps:

• In a mixing bowl whisk together the peanut butter, lime juice, coconut milk, soy sauce, maple syrup, ginger, pepper flakes and sesame seeds. Whisk together until a smooth and creamy consistency is achieved.
• Add the shredded cabbage, carrot and scallions to large mixing bowl and set aside.
• Pour the dressing over the top of the veggies. Toss to coat well, adjust seasonings to taste and serve promptly or store in refrigerator until ready to serve.
• Optional: Garnish with fresh cilantro, black sesame seeds or salted chopped peanuts for some crunch.

ASIAN PEANUT SLAW WITH PORK

Steps:

• Preheat broiler. In a small bowl, mix oil, lime juice, soy sauce, sugar, and chile flakes. Put pork in a medium bowl and coat with 3 tbsp. dressing.
• Broil pork chops, turning once, until done the way you like, 7 minutes for medium. Let rest 10 minutes before slicing 1/4 in. thick.
• Meanwhile, in a medium bowl, combine cabbages, cilantro, bell pepper, and green onions. Add remaining dressing and peanuts to slaw mixture and stir to combine. Season with salt and pepper to taste. Divide slaw among 4 plates and top with pork.
• Note: Nutritional analysis is per serving.

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions, and cilantro. Toss with the dressing just before serving.

SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW

Steps:

• Position a rack closest to the broiler and preheat to high.
• Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
• Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
• Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.

ASIAN SLAW RECIPE WITH PEANUTS

Steps:

• Place slaw ingredients into a bowl and toss.
• In a separate bowl, whisk dressing ingredients together to combine and pour over slaw. Toss to combine. Add in peanuts and toss again. Serve with extra cilantro and peanuts.
• Store slaw in an airtight container for up to 3 days in the refrigerator.

ASIAN-STYLE PORK TENDERLOIN WITH SLAW

Steps:

• In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

ASIAN-AMERICAN SLAW WITH PEANUTS AND JALAPENOS

Steps:

• Toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. Pour dressing over slaw and toss to combine. Let stand at least 1 hour; serve sprinkled with chopped peanuts.

ASIAN SLAW WITH PEANUTS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
• Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

ASIAN PEANUT SLAW WITH PORK

Steps:

• 1. Preheat broiler. In a small bowl, mix oil, lime juice, soy sauce, sugar, and chile flakes. Put pork in a medium bowl and coat with 3 tbsp. dressing. 2. Broil pork chops, turning once, until done the way you like, 7 minutes for medium. Let rest 10 minutes before slicing 1/4 in. thick. 3. Meanwhile, in a medium bowl, combine cabbages, cilantro, bell pepper, and green onions. Add remaining dressing and peanuts to slaw mixture and stir to combine. Season with salt and pepper to taste. Divide slaw among 4 plates and top with pork. Nutritional Information (Amount per serving) Calories: 561 Calories from fat: 60% Protein: 40g Fat: 38g Saturated fat: 7.1g Carbohydrate: 18g Fiber: 4.4g Sodium: 747mg Cholesterol: 107mg Sara Morris, Laguna Beach, CA, Sunset MARCH 2010