On occasion I get what Hubby refers to as “a wild hair” which typically means that I’m on a new cooking kick, trend, or whatever you want to call it. Well, I got one of those last week when I decided that it was time to take a little trip around the world. You do that, don’t you?
It all began when Perfect Boy was telling us about an end-or-the-year Cultural Fair that his school was having during the last week of school. Apparently, each grade level selects a country and presents facts, figures and interesting tidbits about it to the rest of the school. Love that idea. It reminded me of the Latin American Fiesta that our seventh grade classes hosted yearly for a number of years. Each class selected a Latin American country and prepared a special “booth” featuring native food, music, games, dances, etc. The students loved it, and admittedly, I did as well.
Then there were the interdisciplinary units that my teaching partners and I did. Ireland — we cooked enough Irish stew and colcannon to feed the entire Irish population. Or, how about the crepes served in our “Oo La La Café” during the study of France? Delish!
I firmly believe that the way to students’ minds is through their stomachs!
Anyway, that got me to thinking which usually gets me into trouble. Hubby and I needed to venture out and about in our culinary wanderings. So along with those Spicy Oriental Green Beans that were posted recently, I made this Asian Slaw with Peanut Dressing. Both were served with teriyaki pork tenderloin which will come soon. I have no clue as to their authenticity it terms of Asian origin. Call it “experimental Asian” if you will.
Next up? We’re headed south of the border down Mexico way. I hope you’ll come on the journey with us. Where will you travel next?
- 6 cups shredded cabbage and carrot mix or coleslaw mix
- 1 1/4 cups sugar snap peas, thinly sliced on an angle
- 1/2 cup matchstick slices jicama
- 2 green onions thinly sliced
- 3/4 cup dry roasted peanuts
- cilantro for garnish
- 1/3 cup chunky peanut butter (or smooth if you prefer)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon finely zested fresh ginger
- 1/3 cup water
- 2 Tablespoons lemon juice
- 2 Tablespoons peanut oil (or olive oil)
- Combine all ingredients in a large bowl, whisking well to incorporate. Set aside.
- Combine all ingredients except the dry roasted peanuts.
- Add the dressing and stir well to coat the salad ingredients.
- Before serving, stir in the peanuts and garnish with chopped cilantro.
This looks so yummy and refreshing!
It’s certainly a change of pace. We enjoyed it. Happy Birthday:)