Best Hot And Sour Slaw Recipes
KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
- Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
- To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
HOT AND SOUR SLAW
Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes.
Provided by Anonymous
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine bok choy, red bell pepper, and scallions in a large bowl.
- In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
- Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 8.6 g, Fat 1.2 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 504 mg, Sugar 5.2 g
SWEET AND SOUR HOT COLE SLAW
A relly nice change from your ordinary cole slaw. It has a nice spicy taste to it. This goes really good with any kind of barbeque!
Provided by Anita Harris
Categories < 15 Mins
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all vegetables in a large bowl.
- Combine sugar and remaining ingredients in another bowl and mix well.
- Stir dressing into vegetables and mix.
- Cover and chill several hours.
- Drain well and spoon into serving bowl.
Nutrition Facts : Calories 139.2, Fat 0.3, Sodium 459, Carbohydrate 33.6, Fiber 3, Sugar 29.8, Protein 1.9
RACHAEL RAY'S HOT AND SOUR SLAW SALAD
Recipe from Rachael Ray's book 30-Minute Get Real Meals. I make this sometimes to go along with the Korean Barbecued Flank Steak. It is easy and very good. I do add either some onion or chopped green onion to the cabbage mixture when cooking.
Provided by mama smurf
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
- Serve with Korean Barbecued Flank Steak.
Nutrition Facts : Calories 105.1, Fat 7.2, SaturatedFat 0.9, Sodium 309.3, Carbohydrate 10, Fiber 2.5, Sugar 7, Protein 2.3
KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.
- Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.
- Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.
- To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.
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