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March 24, 2021
Rated 5 stars by 1 users
Cabbage is so plentiful this time of year. You walk past the tables of the produce vendors at the Farmers Market and they are overflowing with cabbage. I make Cole Slaw all year, but I have to admit, I usually use the cabbage in the bag. I can tell you this: It does not compare to the flavor and taste you will get from fresh cabbage.
When I found this recipe for Asian Style Slaw from Dave Lieberman I knew that I needed to try it. It may have a long list of ingredients, but is definitely worth a few extra minutes to prepare this recipe. I paired it with Asian Chicken Wings, bought from a producer at the Farmers Market.
1 bunch (6 large) scallions, trimmed and thinly sliced
1 head of green cabbage
1/2 head of Red Cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
1/3 cup Worcestershire sauce
1/3 cup honey
1/3 cup oyster sauce
1/4 cup soy sauce
6 cloves garlic, minced
2 tablespoons vinegar
1 teaspoon thyme
1 teaspoon sesame seeds, or to taste
1/2 teaspoon Chinese five-spice powder
4 pounds chicken wings
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Shred the Cabbages. I did this in a food processor, but you can shred by hand.
Mix the cabbages, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.
The recipe said not to mix the ingredients together to early because it would get to wilted. We actually liked the recipe just as well the next day after it was wilted.
Preheat oven to 325 degrees F.
Whisk Worcestershire sauce, honey, oyster sauce, soy sauce, garlic, vinegar, thyme, sesame seeds, and Chinese five-spice powder together in a large bowl; add chicken wings and toss to coat completely. Let chicken marinate 30 minutes. Transfer chicken wings and marinade to a deep baking dish.
Bake wings in the preheated oven, turning and spooning marinade over wings every 20 minutes, until chicken is cooked through and sauce is thick and bubbling, about 60 minutes.
These two recipes really compliment each other. The Asian flavors are delicious. I also think that the wings could be grilled instead of being roasted. But that is for another day in Marina’s Kitchen!
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