Asian Coleslaw


My husband recently bought a new grill/smoker hybrid thing called the Pit Barrel Cooker. The good news is, it makes the best ribs and tri-tip I’ve ever had in my whole life. The bad news is, now I need to come up with enough sides that go with barbecue to keep us from getting bored.

I did make Deb Perelman’s latest pasta salad recipe, and it was incredible, pairing well with plain chicken. But what makes pork ribs so good — the rich, fat-covered meat — also makes them hard to pair with anything involving a starch. Or mayonnaise. Or pretty much any traditional barbecue sides.

So I went on the hunt, and accidentally came up with this amazing Asian slaw recipe that is light enough to go with anything. but soooo flavorful. And, since it actually doesn’t include soy sauce, it’s one of those rare Asian-inspired dishes suitable for people with soy and wheat issues. 

If you have leftovers, try making some white rice and topping it with this slaw and a little leftover chicken and Sriracha. Amazing.

Asian Coleslaw
Author: Kate Wutz
Serves: 8
A light, flavorful Asian-inspired slaw that goes well with chicken, ribs or anything else from the grill.
  • 1 head napa cabbage, thinly sliced
  • 3 thinly sliced green onions
  • 3 small carrots, shredded in a food processor or a box grater
  • 2 Tbsp minced cilantro
  • 3 Tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1 1/2 Tbsp sesame seeds
  • 1 Tbsp fresh grated ginger
  1. Another easy recipe! Toss veggies in a bowl. Top with cilantro, rice vinegar, toasted sesame oil, seeds and ginger. Mix until combined. Add salt to taste, and Sriracha if desired. Stuff your face hole.



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