Who hasn’t found themselves squeezing it over nearly everything? If you haven’t, then you don’t know what you’re missing out on! While it’s not my favourite condiment (hello lime pickle!), glazing your meats with hoisin, or adding it to your meatball mix, will keep them moist and yummy.
Lime pickle is another favourite of mine, because it’s sour and salty. I like adding it to rich dressings, such as mayonnaise, to give them some oomph. Or mash into some avocado for a quick guacamole.
And the good news is, because lime pickle is slightly spiced, it pairs very well with hoisin.
This Asian-inspired salad can be made ahead, and if you don’t have minced lamb, any minced meat will do.
- 450g / 1 lb minced lamb
- 1 small carrot, grated (about ¼ cup)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tsp sesame oil
- Salt and pepper
- 1 tbsp vegetable oil
- 2 tbsp hoisin sauce
- 100g / 3.5 oz glass noodles
- 8 baby gem, or other small lettuce leaves
For teh spicy coleslaw:
- 250g / 8.8 oz. / 2 cups coleslaw mix
- 2 tbsp mayonnaise
- 1 tbsp lime pickle (or 2 tsp lime juice + 1 tsp Asian hot sauce, such as sriracha) (I used Sharwood’s lime pickle)
In a bowl, combine the mayonnaise and lime pickle. Toss in the coleslaw mix until coated and set aside.
In a large bowl, mix together the lamb, carrot, ginger, garlic, sesame oil, salt and pepper.
Taking approximately 1 tbsp at a time, shape into about 24 balls.
Heat the oil in a large non-stick pan over medium heat and cook meatballs, stirring occasionally, until browned and no longer pink inside.
While the meatballs are cooking, cook the glass noodles according to the package directions, then set aside.
In large bowl, whisk the hoisin sauce with 2 tbsp water. Add the meatballs and toss to coat.
Place 2 baby gem lettuce leaves on each plate. Top with noodles, coleslaw and meatballs.