Not your mother's coleslaw

I got a couple of cabbages and this recipe from a friend about 15 years ago. It was a gift that lasted far longer than that first salad.


Asian Slaw

6 cups thinly sliced cabbage
6 thinly sliced green onions
6 oz snow peas - stringed and thinly sliced
1 large sweet red pepper thinly sliced
1/2 cup peanuts

Asian Dressing

whisk or shake together:

1/2 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp toasted sesame oil
1 1/2 Tbsp soy sauce
salt and pepper to taste

Toss all vegetables and salad dressing together, top with chopped roasted peanuts


Notes and modifications:

I make a batch of this dressing and keep it around for putting on our everyday lettuce salads.

Leave off the peanuts if you're feeding someone with a peanut allergy.

You can substitute olive oil or peanut oil for vegetable oil, but the sesame oil really boosts the flavor, so I've never left it out.

I have made this with many different raw veggies when I don't have the right ingredients. I've subbed red onion for green onion, julienne raw carrots for red pepper or peas, etc. The key is to keep the volume of the salad about the same, and always have the cabbage and something onion like.

Pocket Sandwiches

Frozen pocket sandwiches were all the rage when I was in college and flat broke. No worries, I had my secret weapon - the ability to cook. These are great for a quick meal or hearty snack.

Krautburgers and Pasties

Use your favorite bread recipe. After the first rise roll it out flat in batches.
Slice into rectangles. (twice as large as you'd like the finished pocket to be)
Put your favorite filling in and pinch the bread closed with your fingers. Use water to dampen if necessary. Bake at 350 for ~20 min, or until bread is done and filling is warm.

Fillings:
I've always made these with precooked meat and veggies.

Use any left over meat and veggies, chop into smallish bite sized pieces. Add left over gravy, or cheese to add moisture. Mix together in big bowl and then spoon onto prepared dough.

Examples:
Chopped leftover turkey, peas, mashed potatoes and leftover turkey gravy

Chopped steak, mushrooms, peas, fried onions and a bit of beef gravy

Chopped broccoli, cheddar cheese, cubed left over baked potato, and a bit of pepper

Cooked and drained spinach, feta cheese, fried onions, spiced with a bit of dill



Krautburgers
(I remember eating these as a kid, and even now a local fast food place sells something like them)

1 lb ground beef
1/2 head of cabbage, sliced
1 large onion, sliced
salt and pepper to taste

Fry up all together until browned and yummy. Eat up all on it's own or make into a pocket sandwich.

Notes and modifications:

There is no limit to what you can put in a bit of bread and call food. Taste as you go and you're not likely to go too far wrong.

These freeze and reheat well. To freeze put in freezer on a baking sheet. When hard wrap in plastic wrap, bag together and put back in the freezer. To reheat, microwave for ~2 minutes. I like to put them in the toaster oven for just a little bit when they come out of the microwave, just to make the bread toasty.