Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
Sprinkle with sesame and/or sunflower seeds before serving, if desired.
*To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian
Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.
Combine flour, cocoa powder, baking powder and salt in a mixing bowl. Set aside.
Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached. Mix on medium speed until well combined and light in color.
Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness. Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies. Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
Roll out the remaining dough on the parchment paper and cut with cookie cutters. Continue until all the dough is used.
Bake cookies for 7-9 minutes or until there are no wet spots on top of them. Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
Decorate with powdered sugar, glaze or frosting, if desired.
Hack: Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Yield: 3 dozen cookies
Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
1tspfreshly chopped cilantro or ⅓ tsp dried cilantro
1cucumber, peeled, split lengthwise with seed removed
Salt and pepper to taste
Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated. Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉. Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.
Hack: Place burgers on a cookie sheet and place them in the freezer until frozen. Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container. The rolls can also be frozen in the same manner.
Hack: To extend the shelf life of romaine, separate leave and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.