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Asian Slaw

I am on a coleslaw roll.  In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can’t get enough crunchy cabbage.

One afternoon last week, I put out a query on Twitter (my favorite e-venue to hang out these days, I’m over there quite a bit chatting with people real time) to find out people’s favorite coleslaw recipes.  Jenn Cuisine responded with this recipe and I was hooked from the moment I saw it.  My recipe is based on Jenn Cuisine’s.  In fact, I hadn’t thought about making a “peanut” style sauce for my coleslaw and I have to say, this really hits the spot –and again, no agave and hopefully, healthy enough for all you health nuts out there!

Asian Slaw
  1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
  2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
  3. Stir in 2 tablespoons of the sesame seeds
  4. Stir dressing into bowl with veggies
  5. Serve, topping with remaining sesame seeds

As I mentioned, I am having a lot of fun with Twitter.  What’s your favorite form of social networking these days?  TwitterFacebook?  Or something else that I haven’t even heard of yet?