Asian Coleslaw – Barbecue Sides

Asian Coleslaw – Barbecue Sides

Asian Coleslaw that goes great with Asian Pulled Pork.
Print Recipe
CourseSide Dish
CuisineAsian
Keywordasian coleslaw, asian pulled pork, coleslaw
Prep Time30 minutes
Sit in Refrigerator1 hour
Total Time1 hour 30 minutes
Servings6
Calories291kcal
Cost3.00

Ingredients

Cooking Ingredients

Instructions

  • On cabbage remove dirty or wilted leaves. Then cut out the stem so the cabbage and sit straight up.
  • Now cut the cabbage in half.
  • Now cut the halves into quarters.
  • With a sharp knife start making thin slices on one of the quarters. Try to keep the slices together so when you are done on the first cut you can turn the quarter 90 degrees and then start making cuts about an inch apart.
  • Keep doing this on each quarter.
  • When all four quarters are cut then out into a large bowl,
  • Now it is time to add the carrots. Here I am using pre sliced ones but by using the same technique you did with the cabbage it is not hard t o do. I;m just lazy. Cut up around one full cup of carrots.
  • Now with food preparation gloved mix the cabbage and carrots together. A lot easier than using salad forks.
  • Now we make the dressing. In a mixing bowl. First put three overfilled tablespoons of mayo.
  • Add one tablespoon of clover honey.
  • One tablespoon of sesame seed oil.
  • One tablespoon of soy sauce.
  • One half a cup of rice vinegar.
  • Mix well and add it to cabbage and carrots.
  • Using fresh food preparation gloves mix everything together in the bowl.
  • Now transfer to the refrigerator and let it sit for one hour. Then serve.

Video

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 1.8g | Fat: 19g | Saturated Fat: 3.1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 388mg | Potassium: 246mg | Fiber: 3.6g | Sugar: 23g | Vitamin A: 3% | Vitamin C: 46% | Calcium: 5% | Iron: 2%

Sous Vide Mashed Potatoes – Barbecue Sides

Sous Vide Mashed Potatoes – Barbecue Sides

Mashed potatoes is one of the classic sides for brisket or pulled pork.
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordmashed otatoes, sous vide, sous vide potatoes
Prep Time30 minutes
Cook Time1 hour
Servings6
Calories214kcal

Ingredients

Cooking Ingredients

Instructions

  • Select 5 medium size Yukon Gold potatoes.
  • Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
  • Now take 3 garlic cloves and cut of the ends.
  • Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
  • Dice the garlic into very small pieces and put off to the side
  • Now get one stick of un-salted butter.
  • Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
  • Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
  • Set the sous vide circulator cooker to 194F and let it come up to temperature.
  • . Put bag into sous vide bath and cook for one hour.
  • Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
  • Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
  • Season potatoes to your liking and then serve.
  • Bon appetit.

Video

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.7g | Trans Fat: 0.3g | Sodium: 741mg | Potassium: 692mg | Fiber: 3.1g | Sugar: 1.2g | Vitamin A: 8% | Calcium: 4% | Iron: 4%