Spicy Thai Slaw with Red Cabbage

By Kathryn Washburn Breighner

I cut this recipe out of the Detroit Free Press years ago because I love red cabbage. And I never made the slaw until last week. That was a mistake. This slaw is outstanding. It begins with a water, vinegar, soy sauce, corn starch and sugar mixture that is brought to a boil and then peanut butter is added before it is cooled.

Recipes using red cabbage are not as prevalent as those using green cabbage. I like the flavor of the red cabbage and I love the color on the dinner plate. This slaw will hold for several days. If you are looking for a new slaw recipe or a new way to spice up and dress up your plate, this is it.

1/2 c water
3 T rice wine vinegar
1 T soy sauce
1 1/2 t cornstarch
1 t sugar
1 T creamy peanut butter
1 garlic clove, peeled, minced
1 T freshly chopped cilantro
1/2 t crushed red pepper
4 c finely shredded red cabbage
1/2 c shredded carrot
1/2 c sliced green onions

In a small saucepan, combine the water, vinegar, soy sauce, cornstarch and sugar. Bring the liquid to a boil and cook for 1 minute, stirring constantly. Remove the pan from the head and add the peanut butter, whisking until the mix is smooth.

Stir in the garlic, cilantro and red pepper; cover and chill.

In a large bowl, place the cabbage, carrots and green onions; add the dressing, tossing to coat. Cover and chill before serving.

Blue Cheese Coleslaw

By Kathryn Washburn Breighner

One of the items on today's menu is coleslaw. But not any coleslaw. Blue cheese coleslaw. This is a favorite family recipe given to me years ago by good friend Sherri Reynolds. If you love blue cheese, you'll love this slaw. And if you don't like slaw, you will like this one! It's tangy and sweet and never lasts long when our boys are home.

Combine, whisk and chill for 1 hour:
3 T apple cider vinegar
2 T finely chopped onion
1 T sugar
3/4 t celery seed
1/4 t salt
1/8 t dry mustard
1/4 t pepper
1 clove garlic, minced
1/4 c vegetable oil

While it is chilling, finely chop:
1 lb. of cabbage. For color, add some chopped red cabbage and carrots if you like--which we do.

Pour the chilled dressing on the cabbage, stir well and add:
4 oz. crumbled blue cheese

Good luck having any leftover!