Glenda Moore's Asian Coleslaw

spring salad season...

With spring comes lighter eating, preparing us for summer, sun, and fun. So, for this rainbow series I'll post 3 different salad type recipes. Each will pay homage to different ethnic cuisines and yield a fusion style recipe. Our first stop is Asia with an Asian Coleslaw from a family friend's kitchen.

This recipe was given to my mom by one of her friend's Glenda Moore. While I haven't followed her recipe to a "T", she still deserves the credit (I hope she doesn't mind I'm posting this for anyone to see) and praise. It's delicious and always a great alternative to traditional coleslaw. Plus it's super easy to make, can totally be made ahead, and transports easily. Get ready for summer sun and make this spring type salad. Here's how...

Ingredients - Serves 8-12
Dressing
1/2 C Peanut Oil
1 T Low Sodium Soy Sauce
1/4 C Red Wine Vinegar
3/4 C Granulated Sugar

Crunchy Stuff
4 T Unsalted Butter
1 C Sliced Almonds
1 Package Ramen Noodles (any flavor), crushed
1/4 C Sesame Seeds

Slaw
2 (10 oz.) Packages Broccoli (or regular) Slaw
6 Green Onions, sliced

Directions
This recipe can be made ahead. Just put the dressing, crunchy stuff, and slaw in separate containers. When ready to eat, mix together, and serve immediately.

Make the dressing: In a small bowl combine the oil, soy sauce, red wine vinegar, and sugar. Whisk to combine. Set aside. Note: You can substitute vegetable oil if you don't have peanut (or someone has an allergy).

Make the crunchy stuff: Melt the butter in a skillet. Add the almonds, crushed ramen, and sesame seeds. Toast until lightly browned. Set aside to cool. Note: It doesn't matter what flavor ramen you buy, the packet is discarded.

Make the slaw: Combine the broccoli slaw and onions in a large bowl. Add the dressing and crunchy stuff. Toss to mix well. Serve immediately. Enjoy!

Pulled Chicken Sandwiches with Sweet Shallot BBQ Sauce

sweet and savory...

This was an easy recipe to create, write, and make. I've made many different versions of BBQ chicken sandwiches. Typically though, I use a bottled BBQ sauce. One of my favorites is Sweet Baby Ray's. Inspired by the sweetness in that sauce, I've created this caramelized shallot version. Of course the shallots make this BBQ sauce different, but so does the green apple. Not only does it provide texture, but it provides a nice balance to the sandwich as a whole.

If you are going to use this BBQ sauce in a different way (say with ribs, pork, etc.) you might consider pureeing it after it has been cooked and cooled. The apples mostly keep their shape and that might prove troublesome if you use the sauce to grill (it's almost that season!). Anyway you choose to enjoy the Sweet Shallot BBQ Sauce, do it soon, it's really delicious. Here's how to make it...

Ingredients - Serves 4
2 T Unsalted Butter
4-5 Shallots, thinly sliced
1 Green Apple, peeled & diced
1 C Ketchup
1/3 C Molasses
1/3 C Brown Sugar
3 T Apple Cider Vinegar
1 T Whole-Grain Mustard
1 T Worcestershire Sauce
~ 2 C Poached Chicken, shredded
4 Whole-Wheat Buns, split & toasted
Coleslaw (optional)

Directions

Poach the chicken: Put ~1 1/2 lbs. boneless, skinless chicken in a pot. Add enough water to cover by 1 inch. Optional: Add 2 bay leaves, 6-8 black pepper corns, and 1/2 T kosher salt. Bring to a boil, then reduce the heat to a simmer. Cover and simmer until the chicken is cooked through, 10-12 minutes. Remove to a plate to cool. Shred the chicken and set aside.

Meanwhile, caramelize the shallots: Heat a large high-sided skillet over medium. Add the butter. Once the butter is melted, add the shallots. Cook 2-3 minutes, then reduce the heat to med-low and cook until caramelized, about 20 minutes.

Make the BBQ sauce: Next, add the apple to the caramelized shallots and cook for 3-4 minutes. Then add the ketchup, molasses, brown sugar, apple cider vinegar, mustard, and Worcestershire sauce. Simmer over low for about 20 minutes. The apples will soften and the flavors will meld.

Plate the dish: Mix the shredded chicken into the BBQ sauce. Put one toasted bun on a plate and top with the saucy chicken. Serve with your favorite coleslaw and another side (we chose chips). Enjoy!

Blueberry-Poppy Seed Coleslaw

oompa loompa do piddy do...I've got a blueberry recipe for you

Spring is winding down and now is the time to take in the last of the seasonal berries. Blueberries remind me of the movie Willy Wonka and the Chocolate Factory. As a child I watched the movie many, many times. I'm talking about he classic, not the new one with Johnny Deep. I remember the girl who loved gum so much, chomping on it the whole time while taking the tour, that she ate the blueberry gum and then turned into one. Ha! The Oompa Loompa's had to juice her.

Much like Willy Wonka's candy creations, I've taken an unconventional approach to coleslaw with this recipe. It might sound weird or even gross to have blueberries with cabbage. But, I assure you, this coleslaw is delicious and different. Try it at your next cookout, I'm sure it will be a hit. Here's how to make it...

Recipe - Serves 8-10
1 Pint Blueberries
1/2 Medium Head Green Cabbage, thinly sliced
1/2 Small Head Purple Cabbage, thinly sliced
1/2 Vidalia (yellow) Onion, grated
1C Plain Greek Yogurt (any fat)
2T Red Wine Vinegar
1T Poppy Seeds
1-2tsp. Salt
1/2tsp. Pepper

Directions

Start by making the dressing: grate the onion into a large bowl to capture the juices as well as the pulp. Then add the yogurt, vinegar, poppy seeds, salt, and pepper. Whisk these ingredients together well. Taste and adjust the seasoning as needed.

Next, thinly slice both cabbages. I suggest slicing instead of grating them, as I find the cabbage keeps its crunch longer. The coleslaw can be enjoyed even after it sits in the refrigerator. Add the cabbage to the dressing and mix well.

Finally, top the coleslaw with the blueberries and refrigerate for at least 4 hours, if not over night. Surprise your guests at your next cookout with this unconventional coleslaw. Enjoy!