Happy Father’s Day!
Let’s celebrate all the fantastic Dads out there. What better way than to have a family BBQ. My Dad was a master of the charcoal pit. I remember going to the beach growing up and my Father securing a charcoal grill in the picnic area. He carried that giant bag of Kingford over and piled it high. He’d squirt a lot of starter fuild out of the tin can and lite it up with gusto. My brother and I spent most of the time in the water, while my intrepid Dad tended the grill until the coals were gray and red inside. He mostly grilled a London Broil, halved onions and corn. Sometimes we even got fancy and had shish kabobs on long metal skewers that I got to prepare with green peppers, onions, beef and pineapple cubes. I think we did this at least once a week all summer long.
My Son Alexander is named after my Father. Unfortunately Alexander never got to meet his Grandfather. I’d give anything to be able to have another beach BBQ with my Dad and my Son. Instead we will have to have a BBQ with Alexander’s Dad and my Brother at the grill celebrating Grandpa’s memory.
I find it especially true when the weather is beautiful and warm that I’d rather be outside at the park or the beach all day long. Consequently I don’t have much time to spare in the kitchen. Anything that will save time I embrace. Even if it means changing my frugal ways and spending a little more for pre-shredded cabbage and carrots. I created this recipe to be super easy and quick so everyone can spend more time enjoying their Father’s Day BBQ.
Enjoy!
Avec Amour, Victoria & Alexander
Toasted Sesame Asian Coleslaw
10 oz Bag of Shredded Red Cabbage
14 oz Bag of Shredded Cabbage and Carrots
1/2 of an 8oz Can of Water Chestnuts, cut into slivers
1/2 Cup Baby Corn
3 Scallions
1 Tablespoon Sesame Seeds
1 Tablespoon Rice Vinegar
1/2 Cup Asian Ginger Sesame Dressing (Any brand will do we used Wishbone)
1/2 Cup Chow Mein Noodles
1. In a large bowl toss together cabbages and chestnuts, slice baby corn into 1/2” pieces,
add to the bowl, thinly slice scallions,
add to the bowl and toss.
2. In a small skillet over medium high heat toast sesame seeds until golden brown,
sprinkle over cabbage, pour dressing and vinegar over cabbage and toss to coat. Let sit in refrigerator minimum 2 hours up to 2 days, just before serving toss in chow mein noodles.
Ingredients
- 10 oz Bag of Shredded Red Cabbage
- 14 oz Bag of Shredded Cabbage and Carrots
- 1/2 of an 8oz Can of Water Chestnuts, cut into slivers
- 1/2 Cup Baby Corn
- 3 Scallions1 Tablespoon Sesame Seeds
- 1 Tablespoon Rice Vinegar
- 1/2 Cup Asian Ginger Sesame Dressing (Any brand will do we used Wishbone)
- 1/2 Cup Chow Mein Noodles
Instructions
- In a large bowl toss together cabbages and chestnuts, slice baby corn into 1/2” pieces,
- add to the bowl, thinly slice scallions, add to the bowl and toss.
- In a small skillet over medium high heat toast sesame seeds until golden brown,
- sprinkle over cabbage, pour dressing and vinegar over cabbage and toss to coat. Let sit in refrigerator minimum 2 hours up to 2 days, just before serving toss in chow mein noodles.
