n a large bowl, combine coleslaw mix, green onions, snow peas
FOR COLESLAW: Toss all ingredients in medium
For Dressing.
Combine eggs,vinegar,
mix all dressing ingredients.
dress the cabbage and carrots to personal prefferance.
refrigerate for at least 2 hours.
For the coleslaw, toss all ingredients in a
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
ver high heat. Cook pork for 2 mins per side, or
ith either of the listed dressings while they are still warm
For the chicken, combine sauces, sugar,
Heat enough oil for shallow frying in a large skillet on high heat. Fry calamari rings for 1-2 mins, turning, until golden. Drain on paper towels.
Meanwhile, combine coleslaw with dressing, fried noodles and arugula in a large bowl. Toss well. Serve coleslaw topped with calamari and green onions. Serve with lemon wedges.
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
br>Whisk together all ingredients for barbecue sauce then pour over
epper flakes.
To Make Coleslaw:
In a food processor
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.
ith foil after done.
Coleslaw.
Mix all the ingredients
NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.
In a large bowl, combine all ingredients for coleslaw. Season and chill until required.
For the dressing, whisk together all ingredients in a small bowl. Season. Drizzle over coleslaw and toss to combine.
Preheat grill. In a small saucepan, combine chili, molasses, oregano and mustard. Simmer over low heat for 5 mins.
Meanwhile, grill hot dogs for 7 mins, or until plump and juicy. Stuff into hot dog buns and top with chili, coleslaw, mustard, ketchup and pickle relish.