This is a recipe we made with Nick when he was in town last year for our wedding. I loved the flavor and wanted to make it again but after a year of cooking regularly it didn’t seem as difficult. It is a recipe out of my cookbook from the Dallas Morning News but I just realized that it actually comes from the Slow Cooker Revolution cookbook. I cut the amount of meat in half in the interest of $$ and only made half the sesame slaw recipe. The Newspaper article gives a suggestion to serve it as tacos so that’s what I did. I put the beef in a corn tortilla with sesame slaw and cilantro.
Sesame Slaw (full recipe)
1/3 cup rice vinegar or cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
4 tablespoons vegetable or canola oil
6 cups (about 1/2 head) finely sliced napa cabbage (or substitute bagged coleslaw mix)
1 cup julienne-cut or coarsely grated carrots
2 tablespoons toasted sesame seeds (optional)
Whisk the vinegar, honey, soy sauce, ginger, sesame oil and canola oil together in a bowl to make the dressing.
Place the cabbage and carrot in a bowl. Toss with the dressing. Sprinkle with sesame seeds.