Monday, October 22, 2012

Asian Coleslaw | Updated Recipe

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Happy Monday!  How was your weekend?

My weekend was full of crafting, time with family & friends, and some much needed relaxation!  One of the projects I worked on involves burlap & lace, I can't wait to share it with you, but you'll have to wait a couple of month.  It's a craft for my friend's December wedding.

Julia and I enjoy sharing recipes and crafts with y'all.  We realize that our instructions are not always perfect, we've only been doing this blogging thing for a year!  Julia made my asian coleslaw the other week and mentioned how large the portion size is, plus there are some ingredients in there that I don't always use.  So, I wanted to "edit" the recipe for a more manageable portion size.
 Revised Recipe:
1 bag pre-shredded cabbage
1/2 cup peanuts
1/2 cup shredded carrots
1 bag frozen edmame (cooked per bag instructions)
Kraft's Asian Sesame dressing

Mix everything in a large bowl. 
Add salad dressing until everything is well coated (about 1/3 cup).

Serve in small phyllo shells.
My original recipe called for diced onions and peppers.  The last few times I have made this recipe, I have not added them and it turned out just as good.  So you can add those ingredients if you want to, probably 1/2 diced onion and 1/2 diced red or green pepper.
We would love to hear from you if you have tried any of our recipes or crafts.  We want to know if they turned out as good for you as they did for us??
Enjoy your Monday!
~ Elizabeth
Skip To My Lou

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