For the coleslaw, toss all ingredients in a
br>Combine all the ingredients for the coleslaw in a bowl and
/2 cups; use half for marinade and reserve other half
ork in the spice rub for 4 hours or even overnight
o 450 degrees and roast for 20 minutes more.
Transfer
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
To make the coleslaw, combine all ingredients in a
edium medium. Cook the cutlets for 2-3 mins each side
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.
ow for 30 minutes.
Add the chicken and spaetzle (recipe below
Preheat the oven to 350\u00b0F. Line a baking pan with foil.
Slice fish into strips. Arrange on prepared pan. Drizzle with maple syrup and season to taste. Bake 20 mins, until cooked to desired doneness.
Meanwhile, for the coleslaw, combine cabbage, carrot, apple and parsley in a large bowl. Add mayonnaise and yogurt; toss to coat well. Season to taste.
Serve salmon and coleslaw on rolls.
ven to 400 degrees.
For the filling mix the turkey
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Combine coleslaw mix, edamame, red pepper, green onions, cilantro, and black sesame seeds in a bowl.
Whisk mayonnaise, honey, vinegar, ponzu, lime juice, ginger, garlic, and white pepper together to make dressing. Pour over coleslaw mixture; mix well.
Serve immediately for crunchy coleslaw, or refrigerate for a few hours before serving.
rtight container at room temperature for up to 6 months.
For the Dressing:
In a
aste and set aside.
COLESLAW: Put the green and red
For the dressing:
Place the
For the Coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. Set aside.
For the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. Stir until the sugar dissolves.
Pour the hot dressing over the coleslaw and toss well. Cool a bit and cover. Refrigerate until serving.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)