Coleslaw

Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream

July 27, 2013 by The Partial Ingredients

What draws me to taco recipes is the symphony of flavors from the meats, condiments and sauces. I have never eaten Korean tacos from a food truck but I would hope that they might be like something like this: barbeque style chicken with crunchy coleslaw and spicy sour cream.

These tacos kick everything up a notch in terms of flavor and texture. The chicken is marinated ‘Dak Bulgogi‘ style with a sweet and savory sauce, grilled until caramelized. The coleslaw is a play on American coleslaw, using Napa cabbage (as used in Kimchi) with fish sauce, green onion, sriracha, and mirin. As the chicken is marinating in the sauce, prep the coleslaw and sriracha sour cream and leave it to chill. That way you’ll have everything you’ll need to assemble the tacos after grilling the chicken. The best way to make tacos is just having everything done so that you can time your dinner perfectly and not be scrambling at the last minute! I loved these tacos and will definitely make them again soon.

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Irish Coleslaw

May 5, 2012 by The Partial Ingredients

This Irish styled coleslaw is a simple vinaigrette based mixture of cabbage, apples, chives, and carrots. The vinaigrette is composed of rapeseed oil, cider vinegar, grainy Irish mustard and sugar. It’s an easy process of grating the ingredients and tossing them in the vinaigrette. The result is fresh with flavors of sweetness and tartness from the apples and vinegar. I’ve always wanted to try coleslaw without mayo and I really enjoyed it. It’s a lot less heavy than mayonnaise based coleslaw. It worked really nicely as an accompaniment for my Corned Beef on Rye sandwich.

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Roasted Sesame and Ginger Coleslaw

September 1, 2011 by The Partial Ingredients

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.

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Coleslaw

January 16, 2011 by The Partial Ingredients

Coleslaw is a common side dish for a lot of different American foods. The ingredients can vary a little bit but at its most basic is a mixture of green cabbage, mayonnaise, and sour cream. I used a squeeze of lemon, but you can also use a little white vinegar for acidity. There are other variations that use celery seed, mustard and red cabbage as well. I liked how it turned out and in the future I might try those other ingredients and compare. I am looking forward to having this with barbeque pulled pork sandwiches!

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