Chinese Asian Coleslaw is not your typical coleslaw. It pairs with my Pressure Cooker Chinese BBQ Char Siu Pulled Pork recipe for a delicious meal.
We travelled from Florida to California and stayed in our RV for a while. We set up an outside kitchen and had a great time cooking in limited space.
This Chinese Asian Coleslaw is so good and so easy and pairs perfectly with my Pressure Cooker Asian BBQ Char Siu Pulled Pork.
So many recipes were created in our RV and it was great sharing the food with so many interesting people.
Since I frequently infuse American food with Asian ingredients, I already had all ingredients on hand.
That’s a Napa Cabbage; they’re big suckers. 🙂
The result was the best pulled pork sandwich I had ever had. It was so good in fact, that when the mail carrier came by, I made a sandwich for him.
Veggies all julienned up in a big bowl. I used a Veggetti Spiral Vegetable Slicer for the carrots, but you can use a knife and just be careful.
Either way, it’s not the easiest of tasks. After I whisk the dressing ingredients together (I really love this Rosle Flat Whisk and rarely use my round one), I pour the dressing into the bowl and toss well.
My trick with the Chinese Asian Coleslaw is to put it in a large and strong Ziploc bag and lay flat in the refrigerator and turn over, every few hours. This allows the slaw to marinate evenly.
If you are traveling or going to a Superbowl party, just grab a bowl and the Ziploc bag full of Slaw. When you get there, dump the Slaw into the bowl and no worry of spillage in the car!
Okay, so back to my story. The next day when he returned, he told me that the smell was so good that he couldn’t wait to get back to the office and pulled over and ate the sandwich.
He seemed to make sure to come around when I was cooking. That mailman was well fed and made a great tester for new recipes.
Kitchen Equipment Used
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alton Brown Salt Box
- John Boos Maple Cutting Board with Groove
- 3.5 Quart Stainless Steel Mixing Bowl
- Silicone Coated Tongs
- Kadoya Pure Sesame Oil
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Here is the handy printable recipe:
- ¼ cup rice vinegar
- 1 tablespoon honey (or sugar)
- 1 tablespoon toasted Toasted Sesame Oil
- 1 tablespoon low-sodium soy sauce
- 4 ounces snow peas, julienned
- 1 large carrot, julienned
- ½ head Napa cabbage, finely shredded
- 2 tablespoons toasted sesame seeds
- Kosher salt and freshly ground black pepper
- Mix all together and let marinate in refrigerator for at least a few hours.
- Serve over Chinese Asian BBQ Pulled Pork on buns.