So it's been a looonnngg time since my last update on this food adventure. As you may know I have a really good reason for not writing for a bit...but now I am on the mend and need to catch up on all the food fun in both cooking and finding fun places to eat. Some of the items will be things I did over the past year and some will be things that I am doing now.
I will start with a new recipe I created. I wanted a yummy slaw but did not want a heavy cream based slaw and did not want a total oil based sweet tart asian style slaw. I did want a light slaw, leaning towards the asian style, that packed a bigger flavor punch then other asian slaws I have had.
This is what I came up with. All I ask is that if you make this for folks, let them know where you got it!
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| Asian Slaw |
Asian Slaw
1 medium sized Dikon (pealed and Julienne)
1 cup Julienne carrots
1/4 chopped red cabbage (med size head)
1/4 - 1/2 cup chopped cilantro (to taste)
1 bunches scallions, green ends chopped
1 tbs chopped garlic
1 - 2 tsp ground ginger (to taste...the ginger flavor will blossom some after it has set)
1 tbs Gochujang (Korean red pepper paste)
2 tsp ground black pepper
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| Gochujang (Korean red pepper paste) |
1 - 2 tbs soy sauce (to taste)
1/8 cup Mirin (sweet cooking sake)
1/4 cup sesame oil
1/4 cup rice vinigar
Single serve size plain greek yogurt
Mix it all together....let it set for at least 1 hour. Enjoy!
I have had this over buckwheat soba noodles and with an asina bbq pork chop....both worked well. I am going to be using it in a Korean Burrito recipe (inspired from a food truck I ate at), but that will be another post.
Let me know what you think!!!
