So it's been my first week back in the wonderful, wacky world of Preschool. As usual, my own children have been less than enthusiastic to return to Elementary school but we're slowly making it over the hump.
January has already brought me many challenges but I'm feeling rather brain dead tonight. So instead of masterminding a more meaningful post, I decided to cook LOL.
Tonight, I made Asian Chicken Slaw. If you like this kinda thing, you definitely need to make it. It came out restaurant quality! The presentation of this salad is a sight to behold. I woulda/shoulda taken a picture of it but alas my camera would not cooperate. Bring it to your next party. You'll get lots of ooooos and awes :-)
Asian Chicken Slaw
1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded (I cubed it into small pieces)
2 cups broccoli florets, blanched
1 cup sugar snap peas, blanched
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional) ... I used rice noodles (similar to lo-mein noodles)
Dressing: (I doubled the sauce and served it on the side. Warning: this is one gianormous salad LOL so I would recommend serving the dressing on the side to prevent the remainder of the salad from wilting before consumption).
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil
1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
3. Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.
Modern CrockPot Slow Cooking -
1 hour ago