Woot Woot!!! It’s Friday! My parenst have been out of town for weeks and we have been babysitting their dog (Wilburs mom) Missy. They are saying thank you/being awesome parents by taking our girls on Saturday so Pete and I can have a much needed breather. In the last few days our house guest of a month, our dog guest of three weeks and some CRAZY work deadlines have been cleared from my house and plate- so all I have to say is TGIF!!!!
Ok, so on to the good stuff- the food. If you are anything like us, than in these last few weeks of Summer you are trying to squeeze out every possible opportunity to grill, have cookouts and dinners with friends and family. We have a few more fun occasions coming up ourselves including Labor Day Weekend.
If you are planning to bring a dish somewhere or want an awesome side than I suggest you look no further than this Roasted Peanut Asian Slaw. It’s not your mothers coleslaw, not by a long stretch. It’s spicy, sweet, tangy, rich, fresh and crunchy all at the same time! Plus because the base is cabbage, it holds up SO well to the dressing and the elements- because ugh, you do NOT want to leave some egg based creamy slaw to sit in the sun. And another reason I love this is that it doubles as the most delicious base to my Soy Sesame Maple Pork Tenderloin. You could chop up the pork and add it to the slaw to make more of a salad, or serve it just as a side dish to the carved slices on it’s own or some hot steamed rice.
Recipe: Roasted Peanut Asian Slaw with Asian Pork Tenderloin
Ingredients
- 3 cloves garlic
- 1 red fresno chili, with seeds, roughly chopped
- 2 tablespoons honey
- 3 tablespoons peanut butter
- ¼ cup toasted sesame oil
- ¼ cup rice wine vinegar
- kosher salt
- 8 cups red and savoy cabbage, finely shredded
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro, roughly chopped
- 1 red fresno chili, thinly sliced
- ½ cup roasted salted peanuts, roughly chopped
- Soy Sesame Maple Pork Tenderloin
Instructions
- In the jar of a blender combine the garlic, chili, honey, peanut butter, sesame oil and rice wine vinegar. Puree on high until nice and smooth. Season to taste with kosher salt and set aside.
- In a large bowl, combine the cabbage, mint, cilantro, thinly sliced chili and roasted salted peanuts. Add the dressing and toss gently to coat.
- Transfer to a serving platter and serve on its own or with the Soy Sesame Maple Pork Tenderloin
Preparation time: 20 minute(s)
Number of servings (yield): 4
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Categorized: Dinner, Pork, Recipe Index
Tagged: asian cabbage salad with pork tenderloin
Woot Woot!!! It’s Friday! My parenst have been out of town for weeks and we have been babysitting their dog (Wilburs mom) Missy. They are saying thank you/being awesome parents by taking our girls on Saturday so Pete and I can have a much needed breather. In the last few days our house guest of a month, our dog guest of three weeks and some CRAZY work deadlines have been cleared from my house and plate- so all I have to say is TGIF!!!!
Ok, so on to the good stuff- the food. If you are anything like us, than in these last few weeks of Summer you are trying to squeeze out every possible opportunity to grill, have cookouts and dinners with friends and family. We have a few more fun occasions coming up ourselves including Labor Day Weekend.
If you are planning to bring a dish somewhere or want an awesome side than I suggest you look no further than this Roasted Peanut Asian Slaw. It’s not your mothers coleslaw, not by a long stretch. It’s spicy, sweet, tangy, rich, fresh and crunchy all at the same time! Plus because the base is cabbage, it holds up SO well to the dressing and the elements- because ugh, you do NOT want to leave some egg based creamy slaw to sit in the sun. And another reason I love this is that it doubles as the most delicious base to my Soy Sesame Maple Pork Tenderloin. You could chop up the pork and add it to the slaw to make more of a salad, or serve it just as a side dish to the carved slices on it’s own or some hot steamed rice.
Recipe: Roasted Peanut Asian Slaw with Asian Pork Tenderloin
Ingredients
- 3 cloves garlic
- 1 red fresno chili, with seeds, roughly chopped
- 2 tablespoons honey
- 3 tablespoons peanut butter
- ¼ cup toasted sesame oil
- ¼ cup rice wine vinegar
- kosher salt
- 8 cups red and savoy cabbage, finely shredded
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro, roughly chopped
- 1 red fresno chili, thinly sliced
- ½ cup roasted salted peanuts, roughly chopped
- Soy Sesame Maple Pork Tenderloin
Instructions
- In the jar of a blender combine the garlic, chili, honey, peanut butter, sesame oil and rice wine vinegar. Puree on high until nice and smooth. Season to taste with kosher salt and set aside.
- In a large bowl, combine the cabbage, mint, cilantro, thinly sliced chili and roasted salted peanuts. Add the dressing and toss gently to coat.
- Transfer to a serving platter and serve on its own or with the Soy Sesame Maple Pork Tenderloin
Preparation time: 20 minute(s)
Number of servings (yield): 4
Recipe by Heather Christo (http://heatherchristo.com)
