Sunday, April 26, 2009

Asian Slaw

A tastey side dish for your favorite asian meal.

  • 1 head green cabbage, shredded
  • 1 large carrot, grated
  • 1 c. grated jicama
  • 1 tsp sesame seeds
  • 1 c. mayonnaise
  • 2 TBS rice vinegar
  • 1 TBS sesame oil
  • 3 tsp honey


  1. Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

Soy Sauce Glazed Mushrooms

These are really good as a topper for grilled steaks, with the Asian Wraps I posted earlier, or just as a yummy side if you enjoy mushrooms as much as my family does!

  • 2 tsp sesame oil
  • 1 (8 oz.) package sliced white mushrooms
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced - optional
  • 1 TBS soy sauce
  • ground black pepper to taste


  1. Heat the sesame oil in skillet over medium low heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
  2. Stir in the garlic and ginger; continue to cook and stir for 1 minute.
  3. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Serves 2

Healthy Asian Lettuce Wrap

I enjoy finding healthy substitutes to foods that normally aren't so healthy. This is a favorite for both me and my husband! If you prefer a more traditional style, substitute ground pork for the turkey and jasmine rice for the brown rice.

  • 1 lb. ground turkey
  • 1 TBS light soy sauce
  • 1 tsp minced garlic
  • 2 tsp minced fresh ginger root
  • 1 c. brown rice
  • 1 c. water
  • 16 large lettuce leaves
  • 1 c. shredded carrots
  • 1 c. green onions, thinly sliced
  • 1 c. sliced red bell pepper
  • 1/3 c. light soy sauce
  • 1/3 c. water
  • 3 TBS rice vinegar
  • 2 tsp minced garlic
  • 1 TBS minced fresh ginger root
  • 1 tsp sugar


  1. In a medium bowl, mix together ground turkey, 1 TBS soy sauce, 1 tsp minced garlic and 2 tsp ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
  2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender. (or use your rice cooker for perfect rice every time - just remember that brown rice takes more liquids and needs to cook longer)
  3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 c. water, rice vinegar, 2 tsp garlic, 1 TBS ginger, and sugar. Divide into 4 small dipping bowls.
  4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
  5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Serves 4