Sorry kiddos that I've been a little MIA this week - my work life is pretty hectic.
You know how there are ups and downs with how busy you are? I feel like I'm sitting in the seat of a roller coaster and I hear the click, click, click on the way up, up, up. Here's the kicker, I don't even like roller coasters! At any rate in a couple of weeks I'll be back in the groove of it all. In the meantime, I am planning on getting in a few posts up if for no other reason but to maintain my sanity.
Speaking of work, I recently attended a work pot-luck and brought this slaw. It was a hit!
This is a great choice for a pot luck because it's not mayo-based and travels well. Also, you can whip it together in 15 minutes flat. I should know, I literally was rushing out the door. My friends were waiting for me so that we could get there in time and I just threw some tin-foil on the bowl and slammed the door behind me. When Joel walked in later that night he thought someone had come and ran-sacked the kitchen. It was a disaster. I'll tell you what I told Joel, the slaw is worth it!
One other thing, in my haste to throw this together I had only a few opportunities to include a full-blown photo shoot. Here are the highlights:
First, whip up the dressing.
Dip clean finger in to do a quick taste test. Then avoid slurping up the whole delicious thing. Eye on the prize we're needing this to pour over the veggies.
Dump dressing on top of veggies and dash out the door in the nick of time for your ride. That may just be my method. Nevertheless, it travels well.
Finally, toss all together.
Oh bother, this really demonstrates my complete inadequate understanding of photography.
I know! Maybe a friendly co-worker will enhance the photo by showcasing the beauty that is the slaw.
On the plus side, more than one person asked for the recipe. I just know you'll love it too!
Asian Slaw and peanut dressing
Adapted from Once Upon a Chef
For the Dressing
¼ cup honey
2 tablespoons vegetable oil (the original recipe calls for double the amount of oil, but I reduced it)
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (I use frozen for the convenience)
2 medium scallions, finely chopped
½ cup chopped salted peanuts
½ cup loosely packed chopped fresh cilantro
This is so easy to assemble. Start by whisking (or stirring) the dressing ingredients together until the peanut butter is fully dissolved and set aside. If you have left over ginger then you are a lucky duck! Slice a small pealed piece and drop it at the bottom of your favorite water bottle and enjoy a homemade spa water treatment. Yum!
Next, combine slaw ingredients in a large bowl. I used extra cabbage because the CSA provided us with a small green cabbage and it was still a nice ratio of veggies and dressing. One other note, I zip the frozen edamame in the microwave to thaw before tossing.
Toss dressing over slaw and let sit for about 10 minutes to combine all flavors. Best served cold.