Mom's Coleslaw

every once in a while i get a hankering for my mom's style of coleslaw. in fact, i made some last night after talking about comfort food on my other blog.

here is how i make it:

1 bag shredded cabbage ( i buy the pre-bagged stuff, just plain cabbage because i don't like carrots in my coleslaw.)
2 bunches of green onions sliced up (i just realized last night that i could use my kitchen shears for this rather than a paring knife. DOH!)

mix cabbage and onions together in a bowl.

dressing:

8 oz sour cream (or plain yoghurt if you prefer)
1 cup of mayonaise (my personal favorite is best foods)
2 T red wine vinegar
1 dash worchester sauce
lawry's garlic salt and lemon pepper to taste

mix in separate bowl and pour over cabbage and onion mixture. stir together and enjoy.

Chinese Chicken Salad

For this recipe I added chopped up romaine lettuce because I am not a big fan of bell peppers of any color.

Adapted from Ina Garten, “Barefoot Contessa Parties!” cookbook.


Serves 12

8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted

For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.