Asian Nachos from The Kitchen Party Cookbook

Asian Nachos from The Kitchen Party Cookbook

Jenny Osburn | *The Union Street Cafe Cookbook* |

Cabbage is one of my favourite year-round Nova Scotian vegetables. I love it cooked in soups and curries, in salads, or in the tangy sesame slaw used to top this fantastically flavourful nacho mash-up. The slaw can be made a day or two in advance and also makes an excellent all-season side dish. The wonderful folks at Taproot Farm grow a variety of beautiful cabbages. I pick mine up at their farm stand or at Noggins!

If you have a deep-fryer and are ambitious, try frying up some quartered wonton wrappers and use them in place of the nacho chips. Just a warning, this isn’t the same as the nachos that are served at Union Street –those are downright addictive– but it is truly delicious!

For the Sesame Slaw:
2 C finely shredded green or red cabbage
1 medium carrot, grated
1⁄4 C chopped cilantro
2 Tbsp apple cider vinegar
1 Tbsp sesame oil
2 tsp sugar
1 tsp salt

For the Nachos:
1⁄2 lb (225g) ground pork
1 tsp grated ginger (1⁄2 inch piece)
2 cloves grated garlic
2 Tbsp soy sauce
2 tsp sugar
2 tsp sriracha or other hot sauce
1 Tbsp canola oil
1 bag (around 300g) tortilla chips
2 cups grated Monterey Jack or cheddar cheese

For the sesame slaw, mix the cabbage, carrot, cilantro, vinegar, sesame oil and sugar and salt in a bowl and toss to combine thoroughly. Set aside.

Combine the pork, ginger, garlic, soy sauce, sugar, and sriracha sauce in a bowl and mix thoroughly. Heat a medium frying pan over medium heat. Add the oil and tilt to coat the pan. Crumble in the pork mixture and cook, stirring frequently, until pork is cooked and browned, about ten minutes.
Preheat the oven to 350°F. Spread the tortilla chips over a large ovenproof serving platter or cookie sheet.

Sprinkle with the meat mixture, then the cheese. Bake for 10-15 minutes, until cheese is melted. When the cheese has melted, remove the nachos from the oven and top with the slaw mixture. Serve immediately.

Note: I keep my ginger in the freezer and grate it with a rasp as needed. It stays perfect this way for months.

Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, is now available! Find more recipes at and see what she’s up to on instagram at jenny.osburn