Orange Glazed Shortribs With Kimchi Slaw Recipes

RUSSIAN DRESSING SLAW

Steps:

• Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
• Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.

SESAME SALMON WITH ORANGE SLAW RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a sharp knife, cut off the top and bottom of the orange, then cut away the peel from the sides.
• Slice alongside the membrane of the orange to remove each segment until the orange is fully supremed.
• In a large bowl, mix the orange supremes, napa cabbage, red cabbage, carrots, green onions, oil, rice vinegar, 1 tablespoon of the sesame seeds, and season with salt and pepper. Set aside.
• Season the salmon fillets on both sides with salt, pepper, and the remaining 1 tablespoon of sesame seeds.
• Transfer the fillets to a greased rimmed baking sheet.
• Bake for 8-12 minutes, until the salmon has just started to form a golden crust.
• Plate the salmon and slaw on a plate with a few lemon wedges, if desired. Sprinkle over a pinch of sesame seeds and serve.
• Enjoy!

ORANGE FRUIT SLAW

Steps:

• In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.

CROCK POT ORANGE-GLAZED SHORT RIBS

Steps:

• With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
• Squeeze 1/2 cup juice from orange; cover and refrigerate.
• In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
• In crock pot, place beef short ribs.
• Pour teriyaki mixture over short ribs.
• Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
• (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
• To make glaze, strain cooking liquid; skim fat.
• In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
• Bring to a boil; cook and stir 1 minute until thickened.