Another good one from the hubby. He was in a mood, I think, for something crunchy and healthy, and we needed to use up some produce from the garden! Yee-haw, lucky me! A little about the husband, since he keeps making these great recipes...
He is starting this leadership program (he does a lot of leadership-y type things), and was given the assignment to ask people to give him one word that describes him. Here's a list of just some of his responses:
- Crazy Smart (and handsome) - *that one was from me*
- Eclectic and Curious *some people, like me, just can't choose just one word*
So, yeah, basically he's awesome. :) It's hard to describe someone who can basically do everything. He cooks, he's a planner, he plays the guitar, he fixes stuff, he pays the bills... ETC. One time, after watching Andy do something particularly McGyver-y one moment and then cooking lunch for me and our three kids the next moment, my Mom turned to me and said, "And what exactly do you bring to the relationship?"... and I said, pathetically, "Uhhh....I'm fun?" QUESTION MARK. I'M FUN, QUESTION MARK!
Lucky me, for many reasons! But one big reason I'm so lucky is that he made this:
Crunchy Asian Slaw... filled with all kinds of veggies and shredded chicken. So simple, and yet there are so many things you can do with it!
It's so healthy! Garden-y, too! Yay! I'm excited! Exclamation point!
Ya know, it was so good, that I have been pacing myself out throughout the week on this one. I have squirreled away one last little bit for leftovers for TOMORROW. It's only a teeny bit, so it may have to be an after-school snack, but I'll take it.
And my favorite way of eating this asian slaw? In a CABBAGE WRAP! Yes, that's right, I said CABBAGE. Most people would eat their slaw in a lettuce wrap, but I prefer the cabbage. And I'm not the only one. You guys know Lindsay from Pinch of Yum, right? (Of course you do! She's amazing!) She was the one who pushed me to use cabbage in these wrap-y type things. And I always do what Lindsay says. She is usually right. (Except, perhaps for her latest bit of advice about eating the skin on the squash. Haven't had the courage to try that one yet.)
And even now, thinking about this awesome little bit of goodness, I want to add a few other things. Peanuts? Lime? Ooooh, that sounds yummy. I love these kinds of recipes, where you can just play and experiment and throw whatever you've got on hand. Like, you may not be a sprouts fan. That's ok! Just don't add them.
So the exciting news is that Part II of this post is what we DID with all this beautiful Asian Slaw... Anybody feel like Egg Rolls? Ok! They're coming.
- 4 tbsp vegetable oil
- 1.5 inch grated fresh ginger
- 2 cloves of garlic, minced
- 2 scallions, chopped
- 1 carrot, sliced into 1-inch strips
- 1 green or red pepper, sliced thinly into 1-inch strips
- 1 tsp red pepper flakes - or more or less, depending on how much kick you want
- 3/4 cup cabbage, shredded
- 3/4 cup sprouts
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 large chicken breast, poached and shredded
- Stir fry the ginger and garlic in the vegetable oil until it smells delicious. Then, add in the scallions, carrots, pepper, red pepper flakes.
- In another bowl, stir together the chicken broth, soy sauce and sugar. Then add the liquid mixture into the stir fry pan.
- Bring to a boil and simmer for 5 minutes, stirring occasionally.
- At the very end, throw in the cabbage and sprouts for just a minute or two.
- Finally, add the sesame oil and poached chicken. Stir to combine, and let cool.