by Paul Cormier, Salamanders of Kemptville
Back to school usually means quicker cooking at dinner time. At our house, mein frau Beth just puts a Crack Slaw together when we just want to have something to eat without spending a lot of time in front of the stove. This is particularly true when she has been on her feet at the restaurant all day. This dish can be served warm or cold, and while it sounds like a side, it’s a meal in itself. It has just enough spice to make it interesting, and you can add or subtract pretty well anything you want (except the meat and the cabbage). Have fun with it!
Crack Slaw Ingredients:
1 pound of lean ground meat (any kind that is lean; ground turkey is interesting)
4 cloves of minced garlic
2 tablespoons of sesame oil
7 cups of Cole Slaw mix (or shredded cabbage, if you wish to take the time)
2 tablespoons of Siracha
1 tablespoon of soya sauce
3 tablespoons of white vinegar
1⁄2 teaspoon of white sugar
1⁄2 teaspoon of salt and pepper
1 teaspoon toasted sesame seeds 3 tablespoons of green onions
Preparation:
Fry the meat and break it up so it is granular
Fry the garlic in sesame oil and add the meat
5 minutes later, add all remaining ingredients and cook at medium heat till the cabbage is soft and the odour heavenly
Top with the green onions and sesame seeds
Thanks again for all your feedback and recipe hints. I’m still at pcormier@ranaprocess.com.