Rob Feenie is one of Canada's most popular chefs and arguably Vancouver's biggest celebrity chef. Rob is out with his fourth cook book Casual Classics, everyday recipes for family and friends' and he is with us today to share one of his delicious recipes.


  • 2 cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp rice vinegar
  • 1 Tbsp low sodium soy sauce
  • Juice of 1 lime (about 1 Tbsp)
  • 2 Tbsp grapeseed oil

Combine cabbage and cilantro 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. Will keep refrigerated in an airtight container for 2 days.


  • 2 Tbp grapeseed oil
  • 2 red oinions, in ¼ inch dice (about 2 cups)
  • 1 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 2 ribs celery, in ¼ inch dice (about ¾ cup)
  • 1 Tbsp sambal oelek or any hot sauce of your choice
  • 1 lb extra-lean ground beef
  • 1 lb ground pork
  • 1 cup hoisin sauce
  • 1 cup chopped fresh or canned Roma tomatoes
  • Juice of 1 lime (about 1 Tbsp)
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 6 Portuguese buns or any other bun of your choice 

Heat a large, heavy frying pan on medium-high. Add grapeseed oil and swirl the pan to spread the oil. Add onions, garlic, ginger, celery, and sambal oelek and sauté, stirring often, until onions are translucent, about 5 minutes. Add ground beef and ground pork and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6 to 8 minutes. Pour off and discard any fat from the meat. Add hoisin sauce, tomatoes, and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20 to25 minutes, stirring occasionally.

Preheat the oven to 375ºF. Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted.

Arrange the bottom halves of the buns on individual plates. Spoon about 2/3 cup of the sloppy joe mixture on top of each bun, then cover with 2 to 3 Tbsp of cabbage- cilantro slaw. Finish with the top halves of the buns. Serve immediately. Refrigerate leftover meat and slaw, separately, in airtight containers for up to 2 days.