This past weekend we were in NJ meeting with the person who is semi-officiating our wedding (it’s a Quaker wedding, so the ceremony is a bit… different). He is such a cool guy; I’ve known him since I was a teeny little kid. His son is almost my age. Anyway, we went over to his house to chat about what we want, and they happened to be having a BBQ. His wife Karen had made the best coleslaw I’ve ever had, so I had to try to recreate it. So that’s what I did just now (and accidentally ate it all, but that’s okay: I have more cabbage and will make it again as soon as I finish typing this).
Maggie’s/Karen’s Crunchy Asian Coleslaw Recipe
- 4-5 cups of shredded cabbage (I used a mandoline – so much easier/faster than a grater!)
- 3-4 tablespoons balsamic vinaigrette (not vinegar, vinaigrette! you can make it yourself with oil and balsamic vinegar, or you can use your favorite bottled version – I used Wishbone’s – and please do not use the fat free version)
- 1/2 package of ramen noodles, crumbled finely (not quite crushed completely, but broken down a lot)
- 1-2 tablespoons of soy sauce (or to taste)
- Mix everything together. Add more dressing or soy sauce if you so desire.
- Serve! (These plates are biodegradable reusable palm leaf plates that are completely earth friendly – they get the leaves off the ground so they don’t even hurt the trees. I can’t remember what brand mine are, but here is an example of some palm leaf plates.)
It’s great for a snack, with lunch or dinner, and hey – even breakfast (if you like veggies at breakfast). It has an Asian feel to it because of the ramen so I figured soy sauce would be a good accent. It’s really yum!
Exercise of the day: Today I walked over to Central Park and walked up 5th Avenue (the east side of Central Park) for about 20 blocks. Then I walked back. I also walked home from work (a little over a mile). Total: exactly 4.0 miles (according to Google Maps).
I can’t get over the fact that I am getting married in a little over 3 weeks. 3 weeks! And then I’m going to Hawaii.
Is anyone interested in doing a guest post about something related to marriage / wedding / food / relationship / health / traveling / etc? I’m going to be gone for 2 weeks so I definitely need some help to keep the blog updated while I’m away. Please email me or leave a comment below!
This Asian coleslaw recipe is very simple and refreshing. Healthy coleslaw is the perfect way to finish off a meal. It’s also a great accompaniment for fish or steak, or by itself as a snack. If you don’t like the Asian twist, here is my traditional coleslaw recipe. It’s difficult to make coleslaw without mayonnaise, but this recipe fits the bill! It’s a healthy coleslaw.
Asian Coleslaw Recipe
- 8 ounces (half a bag, if you’re using a mix) of shredded coleslaw
- 1/2 sweet onion
- 1 finely chopped tomato
- 1 grated carrot
- 1/2 cup chopped raw green beans (optional – you could substitute cucumber)
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon granulated sugar (brown or white, I used brown)
- salt and pepper, to taste
- cheddar cheese (optional)
- Mix together the veggies – cabbage, onion, tomato, carrot, beans/cucumber.
- In a separate bowl, make the dressing – mix the lime juice, lemon juice, chili powder, cumin, sugar, and salt and pepper.
- Add as much dressing as you like – I used it all.
- Serve alone or with cheese and ENJOY!
Because this is a coleslaw without mayonnaise, it definitely has a different taste to it – but it’s a good variation on a classic, I think. I hope you try it out.
I spent this afternoon baking sticky buns (update: pumpkin sticky buns recipe), so I had a lot of free time while the dough was rising. I made two batches of coleslaw: healthy coleslaw and Asian-inspired mayonnaise-free coleslaw. The traditional healthy recipe has a bit of a kick – I added mustard, but that’s optional. If you want something a little milder, use less vinegar and more mayo as well.
By the way, I cheated – I used the packaged, store-bought cabbage. It already had carrots in it but I added some nice, fresh, organic ones, too. That’s why this is a quick coleslaw recipe.
Quick and Healthy Traditional Coleslaw Recipe
Healthy Coleslaw Ingredients
- 8 ounces of sliced cabbage (about 3 cups)
- 1/2 cup sliced onion
- 1 grated carrot
- 1/4 cup light mayo (or vegan mayo)
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar (brown or white, I used brown)
- salt and pepper, to taste
- shredded cheddar (optional)
- Mix together the cabbage, onion, and carrot.
- In a separate bowl, mix together the mayo, mustard, vinegar, sugar, and some salt and pepper.
- Add as much dressing as you like to the cabbage mixture – I didn’t quite use all of it.
- Serve with shredded cheddar or alone.
I hope you get a chance to try this quick coleslaw recipe! It’s a healthy coleslaw recipe that tastes great.