Asian sloppy joes flip traditional “joes” out the window, bringing a fusion of classic American and Asian cuisines to a meal that your family will love!
Don’t be scared off or freaked out with this flavor combination! Just look at the goodness that I created using those two simple ingredients and wait until you see how wonderfully the two paired up together.
Everything’s gonna be awesomesauce, and as long as you’re not allergic to peanut butter, you’ll thank me for this Asian sloppy joes recipe. I promise!
NUT-FREE: And if peanut allergy is something you’ve got to watch simply swap it with a sunflower seed butter!
I’m not normally one to drool over my own food or pat myself on the back, but dang, I’m happy with how this turned out.
I must not be the only one who thinks so, either. This recipe is going crazy on Pinterest!
The key to the greatness of this sandwich is rich, creamy peanut butter marries the tang of the tomatoes in the ketchup.
It’s all balanced out with some salty soy sauce and fresh ginger. Then it’s topped with a crunchy Asian vinaigrette. My taste buds are on a seriously awesome adventure when I eat this meal.
Everything is a bit healthier too, using ground turkey instead of beef and serving it on whole grain buns.
Oh, and the family went crazy over these Asian Sloppy Joes. Claiming to love them more than my over stuffed meatloaf recipe and my Italian beef recipe. Yikes, that IS love!
I hope you enjoy these Asian sloppy joes!
Asian Sloppy Joes with Cabbage Slaw
Ingredients
Cabbage Slaw
- 2 cups shredded green cabbage
- 1/4 cup carrots, finely julienned
- 2 Tablespoons rice vinegar
- 1 Tablespoon low-sodium soy sauce
- Juice of 1 lime (about 1 Tablespoon)
- 2 Tablespoons grapeseed oil
Sloppy Joes
- 1 Tablespoon grapeseed oil
- 1 large red or white onion, diced (about 1 cup)
- 1/2 Tablespoon minced garlic
- 1/2 Tablespoon minced fresh ginger
- 1 ribs celery, diced small (about 3/4 cup)
- 1 Tablespoon Asian hot sauce of your choice
- 1 pound ground chicken, or ground turkey
- 1 Tablespoon ketchup
- 1/2 cup hoison or peanut sauce
- 4 ounces (1/2 cup) tomato sauce or fresh Roma tomatoes, chopped
- Juice of 1 lime (about 1 Tablespoon)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 whole grain buns of your choice
Instructions
Asian Cabbage Slaw
- Combine cabbage and carrots in a large bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grapeseed oil. Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly. If refrigerated, it will keep in an airtight container for 2 days.
Sloppy Joes
- Heat grapeseed oil in a large, heavy frying pan over medium-high heat. Add onions, garlic, ginger, celery and hot sauce; Sauté, stirring often, until onions are translucent, about 5 minutes. Add ground turkey and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6-8 minutes.
- Pour off and discard any fat from the meat. Add ketchup, hoisin sauce, tomato sauce and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.
- Serve on buns, topped with Asian slaw
- Refrigerate leftover meat and slaw in separate, airtight containers for up to 2 days.
Johnny Phillips says
oh my gosh, 2 of my favorite dishes – sloppy joes and cole slaw – and you’ve spiced them up asian style. what an amazing idea. never thought of doing that. can’t wait to try this one also.
you do realize i’m going to gain weight eating all of these wonderful dishes, right? but, that’s okay, it’ll be worth it – LOL!!
Elisabeth says
Thanks for this recipe. It all looks awesome & can’t wait to try it. It’s kind of like a Chinese staple we have here in Shanghai, except we serve it with smaller, Steamed buns, and the sauce is like a Peking Duck-styled sauce. This dish originates from way back in the Emperor’s days in China, and it’s part of what we call “Imperial Cuisine”. I love the addition of hot sauce though – any chance I get to use my Sriracha, I’m like “Bring it ON!!”.
Chef Becca says
I LOVE those little Asian steamed buns, Elisabeth! There’s a Chinese restaurant here that makes them from scratch… they’re amazing!
Thanks for stopping by, and long live Sriracha! 🙂
Karen @ Baking In A Tornado says
I can’t believe you got both of those ingredients into a recipe, let alone in such a delicious way. Can’t wait to try this one with the family.
Chef Becca says
AMAZING, right? Oh, and you know what ELSE is amazing? For the first time in MONTHS, your comment didn’t end up in my spam folder! HOORAY <3
Kat says
This looks SOO GOOD! Can I have one? 😉
Chef Becca says
Absolutely, Kat! Heck, I’ll even make you two of them 😉
Dawn ~ Spatulas On Parade says
Oh girl I think you outdid yourself. They look and sound great.
Not sure why but I didn’t have you on my list of “follow” but I fixed that 🙂
Chef Becca says
Thanks, Dawn! 🙂
Kelster says
This looks sodelicious! I need a sloppy joe!
Chef Becca says
Thanks, Kelly! I hope you have a chance to try ’em… they’re AWESOME!
Jenni @ Jenni's Ferris Wheel of Food says
Oh my yum this looks fantastic! Great use of the ingredients this month!!
Chef Becca says
Thanks so much, Jenni! I was happily surprised at how well those crazy ingredients worked together!
Cindy ~Hun... What's for Dinner? says
Looks yummy Becca! I went the Asian route too 🙂
Chef Becca says
Thanks, Cindy 🙂 Your shrimp dip looks great!