"I'm a spud"

I named this blog after my brother Ryan because he loves to be in the kitchen watching and helping me cook. The quote comes from when he was in high-school. I was helping him get ready for a school dance and he looked so handsome so I told him to go tell mom that he looked like a stud. Well, you can guess the rest...he went into the living room and proudly said, "Mom, I'm a spud!"
I LOVE to cook! I have compiled recipes for years. Some are passed down from family, others I have collected from friends, but most I have found, experimented with, and tweaked to make them gluten free or just the way I like it. Since I have been gluten free for 3 years now, the recipes on this blog will be gluten free but I'll also post the non-gluten free version of the ones that aren't naturally gluten free so you don't have to worry about buying the weird and expensive flours and other ingredients.

Thursday, July 5, 2012

Asian Slaw with Ginger-Peanut Dressing

For the Dressing 
1/4 c. honey
1/4 c. vegetable oil
1/4 c. rice vinegar
1 Tbl. GF soy sauce
1 tsp. sesame oil
1 Tbl. peanut butter
1/2 tsp. salt
1/2 tsp. Sriracha sauce
1 Tbl. minced fresh ginger
1 garlic clove, minced


For the Slaw 
4 c. shredded coleslaw
2 c. shredded carrots
1 red bell pepper, thinly sliced
1 c. cooked and shelled edamame
2 medium scallions, finely sliced
1/2 c. chopped salted peanuts
1/2 c. cilantro

Instructions

  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
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