Thai Summer Napa Slaw Food

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW

Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw image

This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.

Provided by invictus

Categories Lunch/Snacks

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only
2 (8 ounce) pork tenderloin
fresh ground pepper
2 tablespoons canola oil
4 large hamburger buns with sesame seeds
1/2 cup rice wine vinegar
1/4 cup fish sauce
8 large basil leaves, cut into ribbons
1 1/2 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper flakes
3 cups napa cabbage, cut into 1/8 inch ribbons
1 cup bean sprouts
1 cup carrot, shredded
salt and pepper

Steps:

In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
Cover and refrigerate for 3 hours; preferably overnight.
Heat oven to 350 degrees. Season pork with salt and pepper.
Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
Add remaining ingredients and toss to mix and coat.
Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

Nutrition Facts : Calories 560.2, Fat 17.6, SaturatedFat 3.6, Cholesterol 76.8, Sodium 2421, Carbohydrate 62.4, Fiber 5.4, Sugar 25.9, Protein 32.7

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Asian Slaw With Spicy Thai Vinaigrette image

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

Provided by Sharon123

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Steps:

Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1

ASIAN SLAW

Asian Slaw image

Provided by Alton Brown

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

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 SUMMER NAPA SLAW

Thai Summer Napa Slaw image

Make and share this Thai Summer Napa Slaw recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

3 cups thinly sliced napa cabbage (Chinese)
1/2 cup yellow squash, julienne-cut
1/2 cup zucchini, julienne-cut
1/2 cup red bell pepper, julienne-cut
1/2 cup yellow bell pepper, julienne-cut
1/2 cup seeded peeled cucumber, julienne-cut
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onion
1/4 cup grated radish
1 minced seeded jalapeno pepper
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 1/2 teaspoons sugar
1/2 teaspoon chili paste with garlic (such as sambal oelek)

Steps:

To prepare slaw, combine first 11 ingredients in a large bowl.
To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
Drizzle over slaw; toss well to coat. Serve immediately.

Nutrition Facts : Calories 19.5, Fat 0.2, Sodium 151.4, Carbohydrate 4.3, Fiber 1, Sugar 2.3, Protein 0.9

THAI SLAW

Thai Slaw image

Categories Sauce Fish Side Kosher Raw

Yield makes about 2 cups

Number Of Ingredients 8

Ingredients

2 cups very thinly sliced Napa cabbage (leaves only, ribs trimmed away)
1 minced Thai chile
1/2 teaspoon unseasoned rice wine vinegar
1/2 teaspoon fresh lime juice
1/4 teaspoon kosher salt
A few drops nam pla (Thai fish sauce), optional
1 tablespoon chopped Thai basil
1 tablespoon coarsely chopped fresh cilantro

Steps:

In a bowl, combine all ingredients. Use within 1 to 2 hours.

THAI CABBAGE SLAW

Thai Cabbage Slaw image

Make and share this Thai Cabbage Slaw recipe from Food.com.

Provided by cilantro grrl

Categories Thai

Time 5m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons lime juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon water
1 teaspoon chili-garlic sauce (or more to taste)
1 garlic clove, minced
7 1/2 cups shredded cabbage (1 bag coleslaw mix)
1 cup shredded carrot
1/4 cup chopped fresh cilantro

Steps:

In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
Add remaining ingredients and toss to coat with dressing.
Garnish with chopped peanuts, if desired.

DILLY NAPA SLAW

Dilly Napa Slaw image

This is a really easy and delicious slaw that is perfect in the hot, summer weather. Both tart and subtly sweet, with a great flavour kick added by the dill and celery seed - a perfect side at bbqs, accompanying your favourite grilled goodies. ----------------- This recipe is a current entry in the RSC #14 Contest. In order to preserve fairness in the contest we ask that all reviews be held & then posted during the Review Weekend: 8/21-8/23. If you would like to be reminded to post your reviews during the correct weekend, please sign up for a zmail reminder at: http://www.recipezaar.com/bb/viewtopic.zsp?t=307088 Photos of recipes should NOT be submitted for any contest recipe until the contest is over and the winners have been named. Thank you for participating in the contest!

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head napa cabbage, cut into fine julienne (approx 1 lb, cleaned weight)
1 1/2 cups carrots, grated
2/3 cup green onion, both white and green, very thinly sliced
2/3 cup creme fraiche
3 tablespoons apple cider or 3 tablespoons red wine vinegar
3 tablespoons sweetened condensed milk
1 1/2 tablespoons very finely minced fresh dill
1 tablespoon mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Put cabbage, carrot and green onion in a large bowl.
For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.

Nutrition Facts : Calories 146.4, Fat 11.6, SaturatedFat 6.7, Cholesterol 40, Sodium 351.1, Carbohydrate 9.9, Fiber 1.1, Sugar 6.7, Protein 1.8

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