Pasta Slaw

from Lickety-Split Meals by Zonya



Put a medium-size pot of water on to boil.

place in a large serving bowl:

2 cups shredded cabbage

2 cups shredded carrots

1 cup kale , or other green, remove center rib and slice thin



Add to boiling water:

2 oz dry spaghetti pasta

Add to cabbage and carrots:

1 green pepper, chopped

1 red pepper, chopped

1/2 red onion or 4 green onions, thnly sliced and chopped



Mix together in a small bowl:

1 tbsp lemon juice

2 tbsp balsamic vinegar (or red wine)

1/2 tsp salt

1/2 tsp oregano (use more of that fresh oregano)

2 tbsp olive oil

1/2 tsp crushed garlic

dash of pepper to taste



Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled

Asian Slaw with Peanuts

One of our favorites! Great for a 4th of July BBQ

Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce

Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts

Toss with enough dressing to coat. Season with salt and pepper to taste.