Asian Slaw – Guest Blogger!
My friend, Heather, called me yesterday to get this recipe. I had given it to her a few years back and she had misplaced it and wanted to make it for her upcoming fourth of July gathering. Fortunately, I remembered seeing it on my blogging buddy Rhoda’s site and just sent her there to get it! That got me to thinking that this would make an excellent guest post and since Rhoda is so quick on the trigger with her emails, we got it all set up last night!
Mama and I first had this amazingly delicious slaw at the Red Rooster Bed and Breakfast in Cullman, Alabama when we were on a quilting retreat. We went back for seconds and then asked for the recipe! I am thrilled to bring this to you today, courtesy of Rhoda of Southern Hospitality. I know you’ll enjoy her post, this dish, and then a visit to her blog after wards! If you’re going to make this for a crowd, be sure you double it! Thank you, Rhoda!
Gratefully,
Christy
Have you had this Asian slaw recipe before? What a great time of the year for something cool and delicious like this. It seems to be one that has been passed around in the last few years in one form or another and it really is a great recipe for a party. It serves a lot of people and most folks seem to like it, with a sweet oil and vinegar mixture that is very good. Most men seem to like it too.
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*Christy’s Note: If slaw mix isn’t available where you are, just use two cups of shredded cabbage in it’s place.
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You may feel I’m a bit scarce right now due to all of the guests I’ve had lately, getting settled into my new home, and spending summer time fun with my kids. Rest assured that I have a list a mile long -literally several hundred more family recipes- still left to bring you! I’m also working on a book proposal as well so stay tuned for more great things coming up on Southern Plate! Thank you all so very much for taking time out of your days to let me be a part of your life. Every single comment means so much to me!
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Gratefully,
Christy
Live a good, honorable life. Then when you get older and think back,
you’ll enjoy it a second time.
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I love it! I could add leftover chicken or pick up rotisserre and call it a meal. My 5 year old made the sundae cake with the addition of colorful sprinkles. They loved it. Thank you for the sweet memory maker.
Your button looks great! Thanks for linking back to us so others can share buttons on their blogs.
Allyson
This is such a good recipe! In the past, I’ve made it with broccoli slaw, which is also delicious! I’ll be making this recipe for company on the 4th of July along with your sundae cake, an apricot nectar cake, and some ribs cooked on the Orion cooker. It’ll be scrumptious, I’m sure.
I ran and got the stuff to make this and it is sitting in the fridge now! I put chicken in it and some soy sauce. It taste YUMMY!! I have been wanting a salad lately. I hope I can keep from nibbling on it!
I have made this dish for years, and there is never any left, only I use virgin oil instead of veggi oil, more healthier,
Hey, Christy! Thanks for putting up my recipe today and yes, I’m sure there are a LOT of different varieties of this one & they are all probably equally as good. Very good summer dish, so I hope you’ll all try it.
And I hope you’ll stop by Southern Hospitality for some fun too!
I’ve made something like this, but with the oriental flavor ramen, and a little soy as well as rice wine vinegar and a dab of sesame oil, and- get this- CHICKEN! Yup, just add some cooked chicken, and you have a tasty meal. Had this at a BBQ and people couldn’t get enough of it.
Chicken? Yummy! I’d bet it would be delicious with shrimp too!
Hi Susie,
That’s how I like, we call it asian chicken salad. It’s so good.