Summer Meat Slaw Recipe

Cook Time: 10 minutes

This summer meat slaw is likely the most exciting twist on coleslaw in centuries! It's hard to say for sure since theres no official record of coleslaw history, but what we do know is that this savory, meaty side dish will change the way you think about slaw. Whether you're using leftover pulled pork, grilled chicken, or barbecued beef, this dish is guaranteed to impress at your next summer cookout. Feel free to customize the veggies and dressing to your taste, making this recipe your own. Trust us youll want to try it!

Ingredients

• 1 head green cabbage
• 1/2 cup sliced green onions, plus extra for garnish
• 1 red bell pepper, sliced into thin strips
• 1 large carrot
• 2 cloves garlic, crushed
• 4 cups pulled pork or any other cooked, shredded meat
• 1/4 cup avocado oil (divided, or as needed)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons chile garlic sauce (like Sriracha)
• 1/3 cup seasoned rice vinegar
• 1/3 cup chopped cilantro

Directions

Step 1: Halve the cabbage and remove the core. Cut each half into two pieces and slice it into 1/4-inch thick strips. Set aside.

Step 2: In a large mixing bowl, combine the green onions, red bell pepper, and crushed garlic. Use a vegetable peeler to shave thin strips of carrot directly into the bowl.

Step 3: Heat a nonstick skillet over high heat and add the pulled pork. Cook for about 5 minutes, or until the pork is piping hot and begins to form a brown crust. If the pork is lean, add 1 to 2 tablespoons of oil to help with cooking. Once the pork is ready, pour it over the vegetables in the mixing bowl and toss everything together using tongs.

Step 4: Add 2 tablespoons of oil to the same skillet and heat over high. Add the cabbage and sprinkle with salt. Cook, stirring occasionally, until the cabbage softens and begins to brown in spots, but still retains a slight crunch.

Step 5: Transfer the cooked cabbage to the mixing bowl with the pork and vegetables. Add black pepper, chile garlic sauce (such as Sriracha), and seasoned rice vinegar. Mix everything together thoroughly.

Step 6: Stir in the chopped cilantro and taste for seasoning. Adjust salt, pepper, heat, and vinegar to your liking.

Step 7: Serve the slaw hot, warm, or at room temperature, garnished with extra sliced green onions. If preparing ahead of time, warm the slaw before serving.

Nutrition Facts (per serving)

• Calories: 321
• Total Fat: 13g (16% DV)
• Saturated Fat: 3g (13% DV)
• Cholesterol: 44mg (15% DV)
• Sodium: 1042mg (45% DV)
• Total Carbohydrates: 35g (13% DV)
• Dietary Fiber: 5g (19% DV)
• Total Sugars: 25g
• Protein: 19g (38% DV)
• Vitamin C: 86mg (96% DV)
• Calcium: 144mg (11% DV)
• Iron: 2mg (12% DV)
• Potassium: 774mg (16% DV)

The Origins of Summer Meat Slaw

Summer Meat Slaw is a modern culinary creation that draws inspiration from both traditional coleslaw and Hawaiian-style pulled pork dishes. Unlike classic coleslaw, which is usually a simple mix of cabbage, carrots, and a creamy mayonnaise dressing, this recipe incorporates shredded, flavorful meat to create a hearty, savory twist. It likely emerged from the fusion of American barbecue traditions with Asian and Pacific Island flavors, reflecting the trend of inventive summer salads in contemporary cuisine. The combination of hot, seasoned meat and crisp, lightly sauted vegetables provides a balance of texture and taste, making it a refreshing yet satisfying dish for warm-weather meals.

Regional Variations and Influences

While the recipe is rooted in Hawaiian cuisine through its use of pulled pork and rice vinegar, it also showcases influences from Southeast Asian and Southern American cooking. In Hawaii, variations may include a sweet pineapple glaze or a touch of soy sauce, emphasizing the local preference for sweet-savory flavor profiles. In other regions of the United States, chefs may substitute the meat with grilled chicken, beef, or even seafood, adapting the dish to local tastes while keeping the core concept of a meat-forward slaw intact. Each region tends to emphasize different vegetables and dressings, reflecting local produce and culinary traditions.

Distinctive Features Compared to Similar Dishes

What sets Summer Meat Slaw apart from traditional coleslaw or other meat salads is its method of preparation and flavor layering. The vegetables are not merely raw; cabbage is sauted lightly to retain crunch while developing caramelized notes. The meat is seared or heated to form a crispy, flavorful crust before combining with the slaw, which adds richness and depth. Unlike a classic pulled pork sandwich, the focus is on harmony between meat and vegetables rather than bread or heavy sauces. This gives the dish a lighter, fresher feel without compromising on umami.

Typical Serving Occasions

Summer Meat Slaw is versatile and can be served as a side dish, main course, or even as a topping for tacos and rice bowls. It is especially popular at summer barbecues, family gatherings, and casual outdoor parties where light yet flavorful dishes are preferred. In Hawaiian cuisine, it might appear alongside traditional staples like macaroni salad, rice, or fresh tropical fruits. The dishs ability to be served warm, room temperature, or slightly chilled makes it adaptable to different serving conditions.

Interesting Facts

• The dish can repurpose leftover barbecue meat, reducing food waste while creating a new meal.
• Its combination of texturesfrom crunchy vegetables to tender meatenhances both visual appeal and mouthfeel.
• Adding ingredients like sriracha, cilantro, or jalapeos allows home cooks to customize the heat and flavor intensity.
• Though it is a contemporary recipe, it echoes centuries-old practices of combining meat and vegetables for summer-friendly dishes in coastal regions.
• Summer Meat Slaw demonstrates the global trend of fusion cuisine, blending Hawaiian, American, and Asian influences into one refreshing dish.

FAQ about Summer Meat Slaw Recipe

Comments