A great addition to the Korean BBQ Pork Sandwich was this sesame and ginger coleslaw. A standard pulled pork recipe just has to have a side of coleslaw either in or outside the bun! Coleslaw can get really heavy if you add too much mayo and sour cream, so I only add a little to give it just a mild creaminess while staying light. Since the pork was flavored with Korean sauces, I flavored the coleslaw with similar ingredients. The coleslaw turned out really nicely and provided a good balance against the spicy pulled pork.
Roasted Sesame and Ginger Coleslaw
(Makes 2 1/2 cups)
Printable Version
Ingredients:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 carrot, shredded
- 2 green onions, sliced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, ground
- salt and pepper to taste
- 1 handful cilantro, optional
- 1 tsp roasted sesame seeds
Directions:
- In a bowl, mix the cabbage, carrot and green onions
- Mix in the mayo, sour cream, rice wine vinegar, honey, ginger, toasted sesame oil, sesame seeds, salt and pepper in a bowl.
- Mix everything together and top with the roasted sesame seeds.