Ingredients| Asian coleslaw | |
| 1/4 cup | Rice Wine Vinegar |
| 3 tbsp | Sesame Oil |
| 1 tbsp | Olive Oil |
| 2 tbsp | Brown Sugar |
| 1 tbsp | Soy Sauce |
| 2 tsp | Ginger, minced |
| 3 | Garlic Cloves, minced |
| 1/4 tsp | Dried Chili Flakes |
| 2 cups | Red Cabbage, shredded |
| 1 cup | Savoy Cabbage, shredded |
| 1 cup | Julienned Carrots |
| 1/4 cup | Green Onion, sliced |
| 1/2 cup | Cilantro, chopped |
| 2 tbsp | Toasted Sesame Seeds |
| Garlic Mayo | |
| 1 cup | Mayonnaise |
| 8 | Garlic Cloves, minced |
| 1 tbsp | Lemon Juice |
| 1 tsp | Lemon Zest |
| 1 tsp | Pepper |
| Sausages & Assembly | |
| 1 tbsp | Olive Oil |
| 12 | Siwin Filipino Sausages |
| 12 | Mini Sub Buns or Hot Dog Slider Buns |
| 3 cups | Asian Coleslaw (recipe above) |
| 6 tbsp | Garlic Mayonnaise (recipe above) |
InstructionsAsian Coleslaw
1.Combine the first 8 ingredients in a bowl. Whisk well. Set aside.
2.In a large bowl toss the next 5 ingredients together until it is well mixed. Add the dressing and mix together well. Let it sit for at least half an hour and up to 3 hours in the fridge before serving. The longer it sits the better the flavours combine. Garnish with sesame seeds.
Garlic Mayo
1.Combine all five ingredients in a medium bowl. Mix well. Set aside in the fridge for at least 1 hour before serving.
Sausages & Assembly
1.Heat oil in pan or heat grill to medium. Add sausages and cook, turning to they brown on all sides and are heated to 71ºc. About 10-15 minutes. Remove from pan and put on a plate
2.Spread ½ tbsp. of mayonnaise of the bottom half of each bun. Add with about ¼ cup of coleslaw. Top with a sausage in each.
Siwin Foods Ltd.
5520 34 St NW Edmonton Alberta T6B 3V2 Canada
T: 780-469-7051 | F: 780-469-7051
