I have just been having one of those January weeks. The kind where I'm already dreaming on Spring and Summer....even though I know I have a LONG time to wait! I don't know what's wrong with me, or why I punish myself this way. I was born and raised here. Lived in the North my whole life. One would think I would get a grip!
But as I've gotten older - I find that I always have this little lapse this time of year. Once the holiday hoopla has slowed down and it's just me and the cold and the snow...I get horrible Spring Fever!! Don't worry it will pass. And then I'll catch it again REALLY bad in March. But in the mean time sometimes I need to look at warm weather photos and dream on light summery recipes. That's why last week I made BBQ with that yummy orange pecan slaw side dish. So please indulge me another moment today.
Last summer at the beach and our docked pontoon
Last summer at a family reunion on the lake - Annie swimming with a cousin, and her and I on a pontoon boat
So I was looking at some of these photos from last summer. And the bottom ones are from a family reunion. It triggered a memory for me of something we ate at the family gathering. My cousin and his wife made this most delicious Asian coleslaw side dish to go along with our other yummy picnic food at the reunion. It was so different than other kinds I've had and I just fell in love with it! I don't think I ever remembered to share it with you all back then - so I'm sharing it today. Just in case you're having the same problem I am and need a summer time fix. ;)
ASIAN STYLE COLESLAW
2 c shredded red cabbage
1 c shredded Napa cabbage
2 carrots, grated
6 scallions, chopped
1 jalapeno, minced
3 Tbsp sesame oil
3 Tbsp rice wine vinegar
1 Tbsp sugar
1/2 tsp Sriracha
1 Tbsp finely grated fresh ginger
1/2 c honey roasted peanuts
1/2 c raisins
- Place the cabbages, carrots, scallions, and jalapeno in a largo bowl. Toss to combine.
- Mix the sesame oil, vinegar, sugar, Sriracha, and ginger together.
- Add the dressing to the slaw, toss to combine. Add the raisins and peanuts, toss again.- Refrigerate for 1-4 hours before serving.