Pacific Rim Summer Slaw Food

SUMMERTIME SLAW

Steps:

• In a large saucepan, combine the sugar, vinegar, oil, water, salt, pepper and, if desired, pepper flakes. Cook and stir over medium heat until mixture comes to a boil. Cook 2 minutes longer or until sugar is dissolved. Cool to room temperature, stirring several times., In a large salad bowl, combine the coleslaw mix, tomatoes, onion, peppers and pickle relish. Add the dressing and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

PICNIC MARINATED SUMMER SLAW

Steps:

• Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
• Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

SUMMER SLAW RECIPE

Steps:

• In a large bowl, combine the diced tomatoes, cucumbers, cabbage, and scallions. Set aside.
• To make the dressing whisk together all the dressing ingredients until smooth.
• Pour dressing over the slaw and toss everything together. Keep refrigerated and stir before serving.

PACIFIC RIM SALMON

Steps:

• In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
• Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.

SEASONED VINEGAR

Steps:

• Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
• Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
• Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
• (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

SEASONED RICE VINEGAR

Steps:

• Combine.
• Enjoy!

PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW

Steps:

• Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
• Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
• Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
• Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.

APPLE SUMMER SLAW

Steps:

• In a large bowl, toss together all salad ingredients.
• In a small bowl, blend together the dressing ingredients. Pour this over the salad mix and toss until well coated with dressing. Keep refrigerated until time to serve.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

Steps:

• Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
• Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

CRUNCHY PEANUT SLAW

Steps:

• Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.
• Toss with the peanuts in a large bowl.
• Chop the green onions, including the green and white parts.
• Toss the onions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
• Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
• Toss with the cabbage. Garnish with a few more peanuts and serve.

PACIFIC RIM SUMMER SLAW

Steps:

• In a large bowl combine cabbage, celery, Maui onion, carrots, water chestnuts, parsley, cilantro, cranberries and Mandarin oranges.
• In a small saucepan combine 2 tablespoons Mandarin juice, lime juice and lime zest. Bring to a slow boil and whisk until combined. Remove from heat and whisk in oils. Add dressing to salad. Add sea salt, celery salt, white pepper and toss well. Cover salad with plastic and chill for 2-hours.
• Garnish with Fresh Parsley Sprigs.