crunchy asian slaw

 https://recipesfiber.com/easy-crunchy-asian-cabbage-slaw-sesame-dressing/#recipe

Vegetables

• 2 cups Green cabbage, thinly shredded (about 1/2 medium head)
• 1 cup Red cabbage, thinly shredded (about 1/4 medium head)
• 1.5 cups Carrots, shredded (about 2 large carrots)
• 4-5 pieces Scallions, thinly sliced (green and white parts)
• 0.5 cup Fresh cilantro, chopped (optional)
• 0.25 cup Toasted sliced almonds or cashews

 Dressing

• 0.25 cup Toasted sesame oil
• 2 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey or maple syrup
• 1 tablespoon Toasted sesame seeds
• 1 clove Garlic, finely minced
• 1 teaspoon Fresh ginger, grated
• 1 pinch Red pepper flakes (optional, for heat)

Instructions

 

• First, prep your veggies. Thinly slice both cabbages and place them in a roomy mixing bowl. Shred the carrots and add them in. Slice the scallions and toss those in as well. If using cilantro, roughly chop and add it to the bowl.
• In a separate small bowl or jar, whisk together the dressing ingredients: toasted sesame oil, soy sauce, rice vinegar, honey (or maple syrup), toasted sesame seeds, garlic, ginger, and red pepper flakes if you like a little kick.
• 
  

contented sigh....so tasty!

a contented sigh is the only way i can describe the delisciousness of tonight's dinner!

i used the mccormick bbq pork seasoning for the first time and it turned out amazing! the smell throughout the day was such a tantalizer! after it cooked through, i removed the pork and got rid of any  of the fat and other "icky" parts. i then shredded it with two forks and put it back in the sauce. i served it on french rolls (arnie's) that had been warmed in the over. mmmmmmmmmmmm

to go along with these yummy sandwiches, i made asian slaw. i could not find my aunt betty's coleslaw crunch recipe (aka asian slaw) but i did find a similar one. i took the recipe and my memory to create the one i listed below.  on the side i also served watermelon, strawberries and chips :) 

mmmmmm dinner hit special spot in my tummy tonight. that slaw is one of my favorites but don't make it often since i am the only one of us four that likes it :) good thing i sometimes make things for me too! :)

tb's rendition of an asian slaw 

dressing:
1/2 cup veggie oil
1/2 cup rice wine vinegar
1 T soy sauce
1 T sesame oil (makes it extra yummy) 
1/8 cup of white sugar

**Shake ALL together--i also let it hang out in the fridge for a while

cole slaw:
2 packs of ramen noodles (use "packet of seasoning" for other use) BROKEN UP SMALL
sesame seeds
1 stick butter
1 package slivered almonds
1 (or 2) of napa cabbage (also known as celery cabbage)
green onion
dried cranberries or cherries (optional i suppose but an amazing addition)

saute the first four ingredients (noodles, sesame seeds, almonds and butter) in a pan on the stove until they are "warm brown" (melt butter first for easiest sauteing)

let the entire sauteed mixture cool on paper towel COMPLETELY and then store in a air tight container

finely julienne the cabbage. slice up the green onion. mix these two together and toss with the dried berries. cover and store in fridge.

when you are ready to serve, combine the dressing, crunchy mix and cabbage mix together. ENJOY!