Thursday, January 13, 2011

Asian Cabbage Salad

My friend made this salad at a luncheon the other day and I couldn't stop eating it.  The recipe is from Our Best

1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Baked spinach artichoke dip

I made up this recipe based off of Costco's yummy spinach artichoke dip.

1 cup shredded parmesan cheese
3/4 cup mayonnaise
3/4 cup sour cream
1 14 ounce can artichoke hearts
1 box frozen spinach 
2 cloves garlic
1/2 tsp salt
1/4 tsp white pepper

Thaw the frozen spinach and squeeze to remove all water.  In a food processor add spinach, artichoke hearts, and garlic cloves.  Pulse till well combined and roughly chopped.  Make sure the chunks are pretty small. 
In a large bowl mix sour cream, mayonnaise, parmesan cheese, salt, and pepper together until well combined.  
Add spinach mixture into the cream mixture.  (Scrape sides to get all the bits).  Stir until well combined.  Add more Salt and pepper to taste.
Bake in a 350 degree oven for 15 minutes or until edges start to brown.  Serve with bread or chips.
Makes about 3 cups of dip.