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Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.


I’ve been doing this for five or so years now, and this may
be my favorite version. Just adding the always interesting Asian pear to a standard
coleslaw would’ve been a nice enough touch, but what made this so special was
the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to
work with roasted turkey, and while I still have weeks to wait for official
verification, I’m pretty confident. I’m also confident you’ll be able to find
some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before”
coleslaws. You want everything fresh and crisp, and if you leave it overnight,
not only will it get soggy, but it will be way over-marinated. You can make the
dressing beforehand, as well as slice up the ginger and cabbage, but wait until
an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of
your holiday side dish selections, I hope this unusual, but very delicious
variation inspires you to give it a try. Enjoy!


Ingredients for 6 servings:
1/2 small green cabbage, thinly sliced
1 large Asian pear, thinly sliced
1/3 cup finely sliced pickled ginger
1/4 cup sliced green onions
1 tsp toasted sesame seeds
For the dressing:
1/2 cup mayonnaise
1/3 cup seasoned rice vinegar
1/2 to 1 tsp yellow miso paste, or to taste
hot sauce to taste (I used sriracha)
*Best if tossed together no more than an hour or two before
service.

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Pulled pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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