Crunchy Peanut Coleslaw

A couple of weeks ago Chef Vanessa from Project Bread made a flavorful Asian inspired coleslaw which we wanted to re-share.  It will make the perfect side dish to any meal incorporating asian flavors PLUS it is mayo-less, meaning it can be packed up and survive without refrigeration for summer picnics.  

We made a few adaptations based on what we had in our pantry; the substitutions were in the same flavor profile which we encourage you to try when you’re out of recipe ingredients. Apple cider vinegar was replaced with lime juice (acid) and we used molasses instead of dark brown sugar.  A splash of Sriracha was added for some heat! The dressing was whisked together in a bowl, make sure to incorporate everything together since the peanut butter is thick.  

To save time, we used a bag of cabbage that was pre- shredded, then chopped some pepper and scallions to add in.  The recipe also calls for cucumbers, we just didn’t have any on hand.  Bean sprouts could also make a great addition to this!

Once the salad is all mixed together, add the dressing and mix well.  You may think there isn’t enough dressing, but keep mixing! You want it to lightly coat your cabbage/veggies not drown it.  Dry roasted peanuts make a great topping but keep them separate and top right before serving so they don’t loose their crunch.  Sesame seeds could also make a great topping to experiment with.  

The original recipe is as follows:

Carrot, Ginger and Apple Soup w/ Grilled Cheese Croutons

As all New Englanders know, cold weather can continue well into spring and those days are often accompanied by lots of grumbling!  Instead, lets warm up with a vegetable soup which is both comforting and fresh, the perfect transitional recipe.

This week, Chef Vanessa from Project Bread demoed a Carrot, Ginger and Apple soup which we used as our foundation.  Chef Vanessa always likes to remind people that recipes are adaptable and are meant to be a guide.

Onions, carrots, apples and ginger were sautéed in a large pot using a little oil, and stirred occasionally to prevent browning.  Salt & pepper were added along with a little oregano. The broth was added to the pot, the temperature increased to bring everything to a boil and then reduced to a simmer, allowing the carrots to soften.

An immersion blender was used to purée the soup, allowing for some chunks to remain.  If you want a very smooth soup, a blender is the way to go, but be very careful when using it.  Make sure you don't fill the hot liquid/soup up to the top, and place a cloth covered hand on the lid to prevent it from flying off. 

The soup can be served with a little dollop of creme fraiche, yogurt, cream, etc. and we added a few drops of Sriracha for some heat.  

For a little more heartiness, we made a quick grilled cheese and cut it into small cubes to use as croutons.  Any bread and cheese will do, but we had a nice pumpernickel and some fontina and parmesan cheese in the fridge.  A little butter was melted in a pan, the best way to flavor and toast the bread.  

We hope you try the recipe from Project Bread and never be afraid to adapt or add things, trust your palate! 

Carrot, Ginger, and Apple Soup from Project Bread