I made this stuff up! Cooking with Mimi

Coleslaw

We had pulled pork sandwiches yesterday for Maddie's birthday and made coleslaw to put on top of them for the grown ups. Here's the recipe.

Coleslaw

• 1 small head cabbage, shredded
• 3 medium carrots, shredded
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/2 tsp horseradish

In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar horseradish, and vinegar. Pour over cabbage mixture and toss to coat. The mixture may look a little dry at first the mixture will get wetter as it sits. Serve with a slotted spoon.

Crunchy Chinese Chicken Salad

This is an old recipe and I had it last year at a gathering and wanted to make it for Tim's graduation weekend. I will be making it often. I shredded the cabbage in the food processor. It was so yummy no photo but it's worth the effort.

Crunchy Chinese Chicken Salad

For the Salad

• 1 head of Cabbage Shredded or thinly sliced
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 1/4 cup cilantro leaves
• 3 tablespoons toasted almonds, sliced
• 2 (3 ounce) packages uncooked oriental flavor instant ramen noodles (save 1 seasoning mix packet for the dressing) crushed
• 2 cups chicken breasts, cooked and cubed

 

For the dressing

 

• 1/2 cup sesame oil
  
• 4 tablespoons sugar
• 1/2 teaspoon fresh ground pepper
• 6 tablespoons rice vinegar
  
• 1 teaspoon fresh ginger root, minced
  

Directions

1. Combine salad ingredients in a large bowl.
2. Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
3. Mix well.
4. Refrigerate overnight or several hours.