Hello all! So much has happened here since I last posted. You know I was having computer issues and that hasn’t changed. Today’s post is coming to you via my iPad. Savannah picked my computer up for me last Wednesday, because I don’t have a car, which is another story. I had to send it back on Friday. So, because I haven’t really thought about getting photos with my cell phone, today’s recipe will not have a picture until I get my computer back again.
Worse than my computer problems is the storm that came through here last Monday night. We had strong storms here in east Georgia! We do not have a garage here on the farm, so I typically park in the driveway. We do have 4 out buildings though, so when hail was in the forecast, I moved my Suburban under a shelter. That steel beam, metal building that I chose to park under was blown down! On top of my Suburban, our boat, a camper, Greg’s grandfather’s old truck, Greg’s tractor and many other things. We had to call three insurance companies and haven’t seen an adjuster yet. Along with the building we had a tree and many limbs down. There has been a lot of clean up and we still have a long way to go. We are thankful that it wasn’t the house and that we’re all unharmed!
I know 2013 hasn’t started out so well on Not Just Sunday Dinner. Circumstances may slow me down, but it will stop me from doing the blog that I love.
Back to the real reason that you visit my blog in the first place, recipes. I was looking for an Asian Slaw recipe that didn’t have ramen noodles. I do love the Napa Cabbage Slaw but didn’t want the carbs. This recipe is full of vegetables, very colorful and wonderful! I sliced my cabbage in the food processor for ease & cut all of the veggies into approximately same length matchsticks. From my experience, the white part of the scallions were difficult to slice into matchsticks. In fact, the next time I make this recipe I think I’ll use the green part only. I started by only adding half of the dressing, because it seemed to be a lot. I ended up using it all, but think I could have made it using about 3/4 of the dressing. You may want to add the dressing a little at a time to determine how much you want, depending on your taste.
With warm weather approaching, this would be awesome to take to your next cookout. I’m not sure how long it would last in the refrigerator, because we didn’t have enough left over to last 24 hours!
- 2 carrots, peeled & cut into matchsticks
- 1 red bell pepper, seeded & cut into matchsticks
- 1 yellow bell pepper, seeded & cut into matchsticks
- 2 c. thinly sliced purple cabbage
- 5 c. thinly sliced green cabbage
- ½ c. chopped cilantro
- 8 scallions, cut into matchsticks
- Dressing Ingredients:
- 1½ tbsp. minced garlic
- 2 tbsp. peeled & minced fresh ginger
- 3 tbsp. soy sauce
- 3 tbsp. packed brown sugar
- 5 tbsp.creamy peanut butter
- 6 tbsp. vegetable oil
- 6 tbsp. rice vinegar
- Prepare all of the vegetables by slicing and chopping.. Combine in a large bowl, set aside.
- In a small bowl whisk together minced garlic, fresh ginger, soy sauce, brown sugar, peanut butter, oil, and vinegar.
- Pour dressing over vegetables and toss to coat. Serve right away or you can refrigerate a couple of hours before serving, if desired.