Recipe: homesick Asian slaw

I went to the beach for a few days.

It was really lovely, but I missed having all my kitchen stuff and cooking dinner every night.

I wanted something bright and cheery for our first dinner home.

And, world, meet Gordon!

Gordon the puggle!

Gordon the puggle!

So, I made a quick Asian slaw because I was craving edamame : )

Mason jar for mixing!

Mason jar for mixing!

To the best of my recollection:

homesick Asian slaw:

  • 1 cup cooked chickpeas
  • 1 1/2 cups cooked edamame
  • 2 cups purple cabbage* (treatment below)
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 2 TBS toasted sunflower seeds
  • 1 small cucumber, chopped
Asian slaw marinade

Asian slaw marinade

marinade:

  • 2 TBS coarse grain mustard
  • tea grated ginger
  • 1 carrot, grated
  • juice and zest of 1 lemon
  • 2 TBS rice wine vinegar
  • 1/2 cup vegetable stock (I had to add an extra splash when I mixed it with the vegetables.)
  • 4-6 chopped sprigs of cilantro, with stem (I read that recently. The stems of cilantro have lots of flavor.)

*I dunked the cabbage in boiling water for two minutes, then ran it under cold water to soften it up a bit. . .

Slaw was delightful. And I have a very happy sunburn : )

Hope you’re having a great summer, too.

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