Recipe

Cabbage-Cilantro Slaw

Step 1: Combine cabbage and cilantro in a large bowl.

Step 2: In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grapeseed oil. Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly. Will keep refrigerated in an airtight container for 2 days.

Sloppy Joes

Step 1: Heat a large, heavy frying pan on medium-high. Add grapeseed oil and swirl the pan to spread the oil. Add onions, garlic, ginger, celery and sambal oelek and sauté, stirring often, until onions are translucent, about 5 minutes. Add ground beef and ground pork and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6-8 minutes.

Step 2: Pour off and discard any fat from the meat. Add hoisin sauce, tomatoes and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.

Step 3: Preheat the oven to 375°F.

Step 4: Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted.

Step 5: Arrange the bottom halves of the buns on individual plates. Spoon about 2/3 cup of the sloppy joe mixture on top of each bun, then cover with 2-3 tbsp of cabbage-cilantro slaw. Finish with the top halves of the buns. Serve immediately. Refrigerate leftover meat and slaw, separately, in airtight containers for up to 2 days.

See more recipes from Rob Feenie.

Reprinted with permission from Rob Feenie’s Casual Classics (2012 Douglas & McIntyre). Available through Amazon.ca or Indigo.ca.