Tag: coleslaw
Korean Style Burgers with Spicy Coleslaw
Korean cuisine is currently my family’s favorite right now… amongst other Asian cuisines. We love all Asian cuisines but right now gochujang is always on my mind…
- 1 pound ground pork
- 3 green onions, trimmed
- 1/3 cup cilantro, chopped
- 2 garlic cloves, peeled
- 1 inch ginger, peeled
- 2 teaspoons gochujang sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon tamari
- 1 teaspoon salt
- 1 egg, beaten
Transfer the pork to a mixing bowl and keep aside. Transfer the green onions, cilantro, garlic and ginger to a food processor and process till chopped fine. Add to the ground meat. Add the gochujang, sesame oil, tamari, salt and egg. Mix well and refrigerate at least for an hour. Take out of fridge half an hour before making the burgers. Form into equal sized 4 to 5 patties and cook on stove or grill. Serve on ciabatta rolls topped with the spicy coleslaw.
Spicy Coleslaw
- 2 cups mixed cabbage coleslaw mix
- 1 jalapeno, deseeded and chopped
- ¼ cup cilantro, chopped
- 2 tablespoons gochujang sauce
- ½ cup mayonnaise
- 1 teaspoon sesame oil
- 1 tablespoon tamari
- 1 teaspoon salt
- Juice of a small lime
Mix the gochujang, mayonnaise, sesame oil, tamari, salt and lime juice in a medium bowl. Add the coleslaw mix, jalapeno and cilantro. Mix well and check for seasonings. Serve on top of burgers.
Coleslaw with Apples
- 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
- ¼ cup mayonnaise
- ¼ cup full fat yogurt
- Juice of a small lime
- 1 teaspoon salt
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon honey
- 1 medium pink lady apple, sliced thin
- ½ cilantro, chopped
Transfer the cabbage mixture, apple and cilantro to a mixing bowl.
Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.
Irish Style Coleslaw
It is time to cook up some corned beef and cabbage- it is that time of year. The time has changed and spring is in the air- we are almost there…
So, how does an Indian cook celebrate St. Patrick’s Day?? Well, I wasn’t very sure a few days ago. I was planning on wearing green (which is usually the only thing I do most years), and maybe visiting our local pub for a full Irish breakfast- yum! I will forego the green beer as I am not a beer gal but will devour the rest..
How should I honor the Irish tradition? It is a busy week and I was not up for a very complicated recipe with a big commitment- so I decided to make something simple. I was thinking of doing burgers for dinner and decided on making an Irish style coleslaw. I love a well made coleslaw but usually find myself shying away from it at restaurants. Mostly the salad is bland and old tasting- so I don’t eat it.
I was determined to make a delicious coleslaw and noticed a typical Irish coleslaw is usually made without mayonnaise- although I did come across some recipes with a tad bit added. I decided to eliminate it in my recipe. I made it easy for myself and bought a pack of shredded green cabbage. I looked for the rest of the ingredients in my fridge. I had green onions, sweet red peppers and Dijon mustard. I also added half an apple as I saw most of the recipes included some kind of an apple. I also added some apple cider to the dressing to mimic the flavor in the salad.
The coleslaw was a big success. I made Greek style burgers – yes, I know that is a weird combination, but it all complemented each other really well. The cabbage was delicious with the tangy dressing, the apple provided a delicious crunch and the green onions and red pepper were just right.. enjoy!
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