Hello all– I know it’s long past now, but did you have a festive 4th? We met up with a group of old friends for our annual potluck at the Keys (thanks Jeff & Betty!). Everyone comes in the door with an armful of food to contribute and there is just a whole lot of lazing around the backyard and long conversations with friends.
The yard is situated on a hill above the high school where the city fireworks are lunched so at 9:00, Jeff cranks up the blaring patriotic music and we watch the show in the sky. It’s all good old fashioned fun.
And our contribution to the meal– this colorful coleslaw. I hope you like it.
SWEET ASIAN COLESLAW
1/2 cup vegetable oil
1/3 cup rice wine vinegar
1/3 cup sugar
1 to 2 tsp. soy sauce
1 small green cabbage, cut to shreds (about 8 cups)
1 cup red cabbage, cut to shreds
1/3 cup red bell pepper, cut to small bits
1/3 cup yellow bell pepper, cut to small pieces
1 carrot, peeled and grated
4 green onions, cut in small slices
1/2 cup cilantro, finely chopped
1/2 cup toasted almonds
2 tab. sesame seeds
Whisk together the oil, rice wine vinegar, sugar and soy sauce, beating until it’s emulsified, all blended.
Mix together the 2 cabbages, red & yellow pepper, carrot, green onion and cilantro. Pour in the dressing and toss it to coat all the ingredients.
Just before you’re ready to set it on the table, mix in the almonds and sesame seeds. Happy eating!!