Crunchy Peanut Slaw

I love cole slaw and especially cole slaws that include a crunchy component. I saw this recipe for crunchy cole slaw with peanuts on The Kitchn and realized I had already had all of the ingredients so gave it a try right away.  It has lovely Asian inspired flavors and a wonderful crunch from the peanuts. It would be a great side dish to any of your summer meals!

Crunchy Peanut Slaw 
From The Kitchn
Printable Version

Ingredients
1 medium head of cabbage (I used one bag of shredded cole slaw mix)
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro, chopped (two handfuls)
Salt and pepper

Dressing:
1/2 cup light oil (like canola)
3 tablespoons rice vinegar
1 tablespoon sugar (or more to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more to taste)


Directions
Shred cabbage very finely and toss with peanuts in a large bowl. 

Chop the green onions, both the white and green parts. Toss green onions and cilantro with cabbage and peanuts. Season lightly with salt and pepper. Whisk ingredients for the dressing until emulsified and taste to modify for your preference of sweetness or saltiness. Pour over cabbage combination. 

Southwest Slaw

This is the phenomenal slaw from Patio Daddio that I made for the Grilled Fish Tacos. It adds an excellent crunch atop the fish tacos. It is zesty, smoky, and so good that I ate it for lunch all by itself the next day!

Southwest Slaw
Modified from Patio Daddio
Printable Version


Ingredients
1 package of cole slaw mix (or 1/4 head red cabbage and 1/4 head green cabbage)
1/2 red onion, sliced very thin
1/4 cup cilantro, chopped medium-fine
3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in Adobo sauce (canned)
1 tablespoon Adobo sauce (from the canned chiles)
1 teaspoon garlic salt


Directions
Combine all of the dressing ingredients in a small mixing bowl and blend well with a stick blender. You could also put into a stand mixer.

Set aside. Combine cole slaw mix and red onion in a large mixing bowl. Add the cilantro and dressing to the bowl and mix well. 

Cover and refrigerate for at least 30 minutes. Serve on top of fish tacos or with your food of choice: burgers, sandwiches, etc.

Grilled Fish Tacos

I've been wanting to make Fish Tacos for a long time now. When my parents stayed with us last weekend it was the perfect time to make them and highlight the fresh fish we have available to us here in Virginia. Mom and I went to a fish market right around the corner from us and the owner recommended we use rockfish because it's light and flaky.

 I modified the recipe from Patio Daddio BBQ and served the tacos with homemade flour tortillas and Patio Daddio's killer southwest slaw (recipe to follow). I had already made avocado sauce for a previous recipe, so we topped our tacos with that and a little shredded cheese. My parents and hubby raved about these tacos. They were so fresh, flavorful, and light. Perfect for spring and summer served alongside a chilled Corona! 

Grilled Fish Tacos 

Adapted From Patio Daddio

Printable Version

Ingredients

6 fillets of fresh fish (Tilapia, Halibut, Mahi Mahi, Cod, Red Snapper, or Rockfish)

Juice of 2 limes

2 tablespoons hot sauce

1 teaspoon garlic salt

1/3 cup olive oil

12 corn tortillas

1/4 cup cilantro, chopped 

Directions

Combine lime juice, hot sauce, garlic salt and olive oil in a small bowl and whisk together. 

Put the fish in a gallon zip-top bag and add marinade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing excess air) and set aside to marinade for 30 minutes. 

Start your grill and prepare for direct cooking over a hot fire (450-500 degrees). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Oil the grill and put the fish of the grill. Cook for three minutes on each side. 

Move the fish to a serving bowl or platter and flake fish with a fork to make smaller chunks.

Drizzle with lime juice, and garnish with cilantro.  Serve family style with tortillas and slaw so each person can build their own taco!

Gram's Cole Slaw

This cole slaw was a staple in Gram's fridge. I love cole slaw and my Grandm'a cole slaw was definitely my favorite. It's sweet, tangy, and creamy. I love how it has a little bit of this and a little bit of that, which is so classic of my Grandma's cooking. She just eyeballed ingredients and tasted as she went along. So in honor of her I did not use a single measuring cup to make this recipe. 

This picture of my Grandma and Grandpa on their wedding day in 1947. My Grandma was only 16 when she and Grandpa eloped and got married in Indiana. They were married for 61 years and were each other's best friend. Truly amazing if you ask me. 

Grandma's Cole Slaw
Printable Version


Ingredients
3 flat tablespoons sugar
2 heaping tablespoons Hellman's Canola Mayonnaise 
2 heaping tablespoons low fat sour cream
3 green onions, chopped
1/4 of a green pepper, chopped
1 teaspoon celery seed
1 or 2 shakes of garlic salt (don't overdo)
1/4 teaspoon dry mustard
2 tablespoons vinegar
1 package of shredded coleslaw mix or 1 head of shredded cabbage with a few carrots shredded 

Directions
Mix all of the ingredients together and refrigerate for at least 3 hours. 

Taste for sweetness or tanginess and add sugar or vinegar if needed.