Saskatchewan Menu of the Week – 9 February 2006
Breakfast – Yogurt with cherries.
Lunch – Leftover pizza.
Dinner – Pork chops with coriander marinade. Japanese Coleslaw. Canne pears.
This version of coleslaw is a nice change from the usual coleslaw made with mayonnaise. To make the pork chops with coriander marinade, see the recipe in the June archives.
1/4 cabbage shredded
5 carrots grated
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 tsp. sesame oil
1Tbsp. canola oil
salt and pepper to taste
2 Tbsp. toasted sesame seeds
Mix the cabbage and carrots. Vigorously stir together the other ingredients (except sesame seeds). Toss in the sesame seeds and blend well. If you are making this coleslaw ahead of time, reserve the sesame seeds and add them just before serving.