RecipeMuncher

When I was reading Sophia’s blog yesterday, I got inspired to make a pastrami sandwich on rye with coleslaw. I picked up some pastrami while grocery shopping today and I was so excited to get home and make lunch. This sandwich took no more than five minutes to make, and it was hearty and delicious. I loved the combination of the soft bread, crunchy coleslaw, and the tangy sauce with the tomato

When I was reading Sophia’s blog yesterday, I got inspired to make a pastrami sandwich on rye with coleslaw. I picked up some pastrami while grocery shopping today and I was so excited to get home and make lunch. This sandwich took no more than five minutes to make, and it was hearty and delicious. I loved the combination of the soft bread, crunchy coleslaw, and the tangy sauce with the tomato

While shopping at Trader Joe’s the other day, we headed over to the sample table. They had this simple yet delicious coleslaw available for tasting. I loved the spicy peanut vinaigrette with the crunchy peanuts and sweet raisins. My kids liked it too so I grabbed all the ingredients and decided to make it with dinner that night. I served it alongside chicken pot stickers. It was a quick and tasty

While shopping at Trader Joe’s the other day, we headed over to the sample table. They had this simple yet delicious coleslaw available for tasting. I loved the spicy peanut vinaigrette with the crunchy peanuts and sweet raisins. My kids liked it too so I grabbed all the ingredients and decided to make it with dinner that night. I served it alongside chicken pot stickers. It was a quick and tasty

Ingredients:1 medium onion, thinly sliced1 stalk celery, thinly sliced16 oz coleslaw mix (shredded red and green cabbage, carrot)3 tablespoons mayonnaise 2 1/2 tablespoons lemon juice1 1/2 tablespoons Old Bay1/2 teaspoon celery seed1/2 teaspoon ground jalapeno Directions:In a large bowl, toss together the coleslaw mix, celery and onion. In a small bowl, whisk together the lemon juice, Old Bay,

Ingredients:16 oz coleslaw mix (shredded green and red cabbage and carrot)1 small onion, sliced thinlyfor the dressing:1/4 cup apple cider vinegar1/2 cup mayonnaise1 1/2 tablespoons sugar1 teaspoon sesame seed1/2 teaspoon celery seed1/4 teaspoon salt1/4 teaspoon pepperjuice of 1/2 lemonDirections:In a small bowl, whisk together the dressing ingredients until smooth. Toss with the onion and

I’m not sure this even counts as a recipe, it’s so easy. It’s a chunky, filling, nutrient-packed alternative to a green salad, or a traditional creamy coleslaw. We eat it with spicy marinated lamb chops or chicken, and sometimes just with a fried egg on top. It will last a few days in the fridge, so when I’m trying to be healthy I’ll make a big bowl and take it to lunch every day. I hope you like it too.
Asian Coleslaw
1/4 red cabbage or wombok, shredded
2 cups bean sprouts
2 carrots, sliced into matchsticks
1/2 Lebanese cucumber, sliced into matchsticks
1 small red chilli, diced finely
3 Tbs sesame seeds, toasted
Dressing
2 Tbs sweet chilli sauce
1 Tbs lime juice
1 tsp fish sauce (optional)
Toss together all the ingredients. Whisk together the dressing ingredients in a small bowl, then pour over the salad. Add fresh coriander if you have some. Enjoy with a clear conscience!

Was busy for a while in college and so was away from blogging for a while..When I found that the deadline for Taste and Create was approaching I went back to the recipes I had bookmarked from dear Jescel’s blog..Yes,am paired with Jescel this month for the Taste and Create event..She has several unique recipes in her blog,especially non-vegetarian and baking dishes..I had a great dilemma in picking recipes as I found each one of them too good..

Finally I decided to make this Coleslaw which is one of my favorite sides and which I had always wanted to try at home..The recipe was quite simple and came out too delicious…

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