Entertaining with Chef Eddie
Oriental Cole Slaw Dressing
Well, here it race season already and with that comes new side
dishes. This month’s recipe is one that I wrote for the
race in St Petersburg Florida. We used this oriental slaw on practice
day as a side dish with Glazed Pit Ham. It gave a little spice
and crunch to the salty smoke cured ham.
The recipe I'm giving you is for the dressing and I think it
could be used as the dressing for slaw or in a green salad but
would also work well as a light marinade for grilled fish, shrimp,
chicken or pork. It also can be made spicier or sweeter depending
on your tastes so as with all of my recipes have some fun with
it and feel free to make changes.
Oriental Cole Slaw Dressing (printable)
Yield: 4 ppl
4 tbsp brown sugar
6 tbsp rice vinegar
½ tsp chili flakes
4 tbsp soy sauce
4 tbsp water
1 tbsp Hoisin Sauce
1 tbsp sesame oil
1 tsp Clabber Girl Corn Starch
Combine first 3 ingredients in a sauce pan, bring up to a high
simmer and cook for 3-4 minutes.
In a mixing bowl combine remaining ingredients. Add second mixture
to the first and bring to a boil. Turn down to a simmer and cook
until clear. Cool and store.
For Slaw, mix with 4 cups shredded cabbage, julienne cucumber,
rough chopped cilantro, red pepper, and mandarin oranges and is
best if allowed to sit over night.
