If all of life is a stage, and much of it game to be played, are we the pawns or the players? The actors or the very script itself? Très philosophical, right? Way to heavy for a food blog!
Here’s a lighter alternative to a mayonnaise based coleslaw with a lovely Asian twist and a crunchy surprise in the form of cashews. Another recipe hailing from Aimée Wimbush-Bourque’s Brown Eggs and Jam Jars. What a pleasant title that is for a cookbook! Homey, rustic, comforting, easily fostering images of life in an old world kitchen. With a quick perusal of the pages, you quickly find modern recipes such as this tucked in between old family favorites like Maple Porc au Poivre.
This is my second discovery found hidden within Aimée’s stunning homage to homestead cooking. Perfect for a last minute vegetarian salad or as an aside to the above mentioned Maple Porc au Poivre or warmly tucked into a Spicy Asian Pulled Pork Na’an Wrap, I am sure this will prove a welcome addition to your table!
- 1 cup coleslaw mix
- 1/4 cup of Buttered Peas , prepped per instructions
- 1/4 red onion, sliced thinly
- 1 small garlic clove, minced
- 2 tablespoons roasted cashew halves
- 1 teaspoon cilantro, minced
- 1 tablespoon pure maple syrup
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- Prep the peas per instructions and set aside to cool.
- Combine the coleslaw, onions, garlic, and cilantro in a small mixing bowl. Next, add the ingredients for the sauce and stir to combine. Finally add the peas and chill for 15 minutes to allow the flavors to develop.
- When you are ready to serve, add the cashews and munch away!
- Be sure to add the cashews just before serving. Otherwise, they become a soggy mess!