Asian fusian tacos

Crisp tangy slaw and savory BBQ porkFusion or Korean tacos are all the rage. These are snap to make. You can whip up a big batch of this tangy sweet slaw and enjoy it all week. I use Stevia for the sweetener and very little oil so it is figure-friendly.
The tacos also contain Chinese BBQ from Chinatown or your local BBQ. The entire recipe is more of an assembly job than actual cooking.
4 Taco large wheat tacos, warmed or toasted
1 pound of BBQ, preferably thinly sliced
½ onion, thinly sliced
¼-cup Hoisin sauce
Brown the onion, add the BBQ meat and the hoisin with a little water, if necessary.
Warm the Tacos in oven for a few minutes. Do not let them get hard,
Fill each taco with ¼ of the meat and onion mixture and a heaping spoonful of well-drained slaw. Fold up the ends of the taco and roll it tightly.
Cut the taco in half and serve warm.
This recipe can be doubled or tripled.
Cole slaw
Finely slice a medium-sized head of rinsed red cabbage on a mandoline or by hand.
Slice half a medium sweet onion very thinly (transparent).
Grate two large peeled carrots.
Mix and salt very lightly with kosher or sea salt
¼ cup raspberry vinegar
1 tbsp. sugar or Stevia in the Raw.
1 tbsp. grainy mustard (you can use Dijon)
1 large clove garlic, peeled and crushed
1½ to 2 tbsp. good oil
Mix well and toss with the slaw
This is a great change from salad and does not wilt or spoil in the heat. This slaw is so delicious you will eat it just for the taste.
Red cabbage is very low in saturated fat and cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron, and Magnesium, and a very good source of fiber, Vitamins A, C, K, and B6, as well as Potassium and Manganese. The salad is low in calories due to the type of vegetables and the low amount of oil.