I made up this quick Asian-flavored coleslaw to be a cool and crunchy condiment. We often eat it with my pulled pork recipe.
150g thinly shredded cabbage (or coleslaw mix; in Japan I use sengiri cabbage)
2 green onions (konegi), sliced
1/4 cup mayonnaise
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp rice vinegar
1 tbsp toasted sesame seeds
salt and pepper to taste
Mix mayonnaise, sesame oil, sugar, vinegar, and sesame seeds.
Add the cabbage and green onions, and mix well. It may seem like there isn’t enough dressing, but keep mixing and it may be enough. If it really is too dry, add a little more mayonnaise at a time.
Add salt and pepper to taste.
I made these open-face grilled cheese type sandwiches using some leftovers from last night’s dinner, and they were so delicious! You could top these with all kinds of different things, and do it as a sandwich or open-face – very adaptable.
2 slices of bread or baguette
1 tbsp mayonnaise
a few drops lemon juice
a pinch of basil
2 thin slices of your favorite meltable cheese
salt and pepper
butter or margarine for cooking
In a small bowl, mix the mayonnaise, lemon juice, and basil. Spread on one side of each slice of bread. Place thin slices of cheese on top.
In a frying pan, melt a small pat of butter or margarine, and place the bread slices (mayo and cheese side up) in the pan. Cook until golden brown on the bread side.
Carefully remove from the pan and top with sliced avocado and tomato. Here’s where you can get creative and put whatever you like on it. I’ve added many different veggies, or sometimes marinated grilled or sauteed chicken. Sprinkle on salt and pepper to taste. Leave the sandwiches open-face or put them together to be more traditional.