Tuesday, April 1, 2014

JJ's Asian-Inspired Slaw

My mom rarely cleans her plate at the dinner table, but last night when I cooked for the family, she had a second sandwich - and ate all of it. That's how I knew this was a recipe I will have to make again & again, so I'd better write it down.

Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!

I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ


  • Half a head of green cabbage, shredded
  • 2 large radishes, peeled & julienned
  • Bragg's Apple Cider vinegar (add gradually to taste)
  • Mirin (add gradually to taste)
  • Fresh lime juice (maybe 1/4 lime?)
  • Black sesame seeds (shake generously!)
  • Tupelo honey (maybe a heaping teaspoon?)
  • Toasted sesame oil (add gradually - it's a strong ingredient!)
  • Fresh cilantro, chopped (to taste)
  • Sea salt (to taste)
  • Chopped roasted peanuts (to top)


Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.

Asian Pulled Pork Tenderloin Sandwiches...

  • Pulled pork tenderloin
  • JJ's Asian-Inspired Slaw
  • Toasted buns
  • Vegenaise
  • Sriracha pepper sauce
  • Hoisin sauce

Pulled Pork Tenderloin

Adapted from this recipe.

  • 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
  • 1.5 beers
  • 3/4 cup Bragg's apple cider vinegar
  • 1/2 cup water
  • 5 garlic cloves, bruised
  • Black pepper
  • Dried chili pepper
  • Kosher salt (~2 tsp)


Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.

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