Tuesday, July 20, 2010

Cook With Style Tuesdays – Gaga Over Asian Peanut Coleslaw

Q. Can I get away with using bagged coleslaw instead of freshly shredded cabbage when making a coleslaw for a party?

A. Let’s be straight, fresh cabbage has much more sweet flavor than anything that comes prepared in a bag. But true style requires time so we should never turn a blind eye to convenience. It’s what you do with that convenience that truly matters. If you just toss bagged coleslaw with some store bought coleslaw dressing then your cooking style and coleslaw will go virtually unnoticed; much like a Tragically Hip song south of the border.

To put it into perspective, Lady Gaga’s musical talent is much like bagged coleslaw; it’s not bad but not good enough to be solely relied upon to get others to notice. It’s the extra attention she puts into dressing up her persona with accessories and colorful images that adds to her pizazz and interests the masses. The same applies to bagged coleslaw. Add some “Gaga” style to it with colorful ingredients and a zippy homemade dressing and you’ll easily wow the party crowd!

Bagged coleslaw will never really propel you to the pinnacle of cooking style but it will save you the precious commodity of time. And if that allows you to pursue your dreams, relax or send me questions and read these posts more often, then that’s fine by me!

This Asian Peanut Coleslaw is welcome at any party! It’s even better when served with grilled meats, chicken or fish that have been marinated in an Asian style marinade.

4 cups bagged coleslaw (the one that includes shredded carrots and red cabbage)
1 red bell pepper, thinly sliced
½ cup chopped green onions
3 tbsp rice vinegar
1 tbsp peanut butter
1 tbsp honey
½ tsp oriental sesame oil
¼ tsp ground ginger
Salt and pepper

In a large bowl combine bagged coleslaw, red peppers and green onions.

To make dressing, in a small bowl, whisk together vinegar, peanut butter, honey, oil and ground ginger. Season with salt and pepper.

Add dressing to coleslaw mixture just before serving.

Volume: Makes 6 to 8 servings

* * * *
Brent Garell
The Kitchen Roadie

No comments:

Post a Comment