I really need to work on posting sometime before midnight every time you guys hear from me! Maybe that will be my new goal. But usually I’m wanting to tell you about what I ate for dinner…so it’s not really possible for me to post any earlier! Oh well. We’ll see what I can do with some extra effort. Right now I’m putting my effort into digesting the amazing BBQ we had for dinner. Barbecue is a big summer food tradition in this house. It’s SO delicious and we always make huge quantities that make perfect leftovers for a large family like ours (there are six of us in the house right now…including two “growing boys” that can really chow down ). Tonight my mom picked up some baby back ribs to make and did her magic with them on the grill.
She cooks them low and slow on the charcoal grill so they get nice and tender and have that awesome smoky flavor. This is definitely one of the things I craved in my vegetarian days…not gonna lie.
Along with the ribs we had some of mom’s Cowboy Beans (beans in a BBQ sauce with bacon and ground beef–a true Southern dish):
And for some veggie power I made a batch of my Tangy Asian Slaw.
This slaw is the bomb (do people still say “the bomb”?) and I’ve been wanting to share the recipe with you for a while. It’s adapted from Guy Fieri’s recipe and is packed with nutrition and flavor.
Tangy Asian Slaw
Prep Time: 45 minutes
Keywords: raw salad side vegetarian Chinese
Ingredients (serves 6)
- 1 1/2 T. garlic, minced
- 1 1/2 T. ginger root, minced
- 3 T. olive oil
- 2 T. brown sugar
- 5 T. soy sauce
- 4 T. white wine
- 1 T. sesame oil
- 2 T. peanut butter
- 1/4 c. rice wine vinegar
- 1 c. green cabbage
- 1 1/2 c. napa cabbage
- 2/3 c. carrots
- 1/2 c. red bell pepper
- 2/3 c. sugar snap peas or snow peas
- 3 green onions
- 2 T. nuts (cashews or peanuts work)
In a small saucepan, sautee the garlic and ginger in the olive oil until lightly toasted.
Add the brown sugar, soy sauce, and white wine to the pan and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Remove the pan from the heat and whisk in the rice wine vinegar, peanut butter, and sesame oil.
Set the dressing aside and allow it to cool.
While the dressing is cooling, shred the green cabbage, napa cabbage, and carrots (I do the cabbages by hand with a chef’s knife and the carrots in a food processor with the grating attachment).
Thinly slice the red pepper, peas, and green onion.
Toss all the veggies together in a bowl, and when the dressing cools (it can be warm but shouldn’t be hot) pour it into the bowl and toss well.
Refrigerate until ready to serve (the dressed slaw will stay crisp in the fridge for a few hours). Toss in chopped nuts right before serving.
The flavors are just bright and fresh and you don’t even realize that you’re eating a bunch of awesome vegetables. I think this would be wonderful as a meal on its own with some tofu or chicken mixed in.
It was a great meal! BBQ never gets old.
Thanks for reading! And hopefully I’ll see you next time before the clock strikes twelve!