Spicy Mango Slaw

A fun take on coleslaw, this one has a bit of heat to it! From Food and Drink Winter 2012

4 cups slivered Napa cabbage
1 large mango, peeled and julienned
1 cup thinly sliced red onion
1/2 cup mint leaves, slivered

DRESSING
2 tsp finely chopped garlic
1/3 cup fresh lime juice
2 tsp finely chopped, seeded green chili (or to taste)
2 tbsp chopped coriander
2 tbsp fish sauce
2 tsp golden brown sugar

1. Combine Napa cabbage, mango, onion and mint in bowl or on platter.
2. Whisk together dressing ingredients and toss with slaw just before serving.

Open-Face Hamburger with Kimchee Mayonnaise

This is a really different take on hamburgers.  I loved the slaw!  From Food and Drink Early Summer 2011.

BURGERS
2 lbs (1kg) coarsely ground chuck
1 tsp Asian chili sauce
2 tbsp soy sauce
2 tsp chopped garlic
Salt and freshly ground pepper

KIMCHEE MAYONNAISE
1/2 cup chopped kimchee
1/2 cup mayonnaise
1 tbsp lemon juice

SLAW
2 cups shredded lettuce
1 cup julienned snow peas
1 cup julienned cucumber
1/2 cup julienned green onions
1/4 cup slivered mint
1 tbsp rice vinegar
1 tbsp vegetable oil
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp grated ginger

1. Preheat grill on high heat.
2. Combine burger ingredients.  Form 6 burgers, making them about 1 inch thick.
3. Combine kimchee, mayonnaise and lemon juice in a small bowl.  Set aside.
4. Combine lettuce, snow peas, cucumber, green onions and mint in a large bowl.  Whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and grated ginger, and toss with salad ingredients just before serving.
5. Grill burgers for 4 minutes per side or until medium or longer for desired degree of doneness.  Serve burgers on an open face bun with Kimchee mayonnaise and slaw.