This post is sort of a continuation to my previous post, which was about our July 4th celebration. As mentioned to you, my hubby and I decided to grill some rib-eyes, and I prepared this side salad.
Like I said, this coleslaw was inspired by KFC. I've always liked how they prepared the coleslaw, so I wanted to make an imitation of theirs. I've browsed through the internet for recipes, and I was so surprised that there's a lot that came up as a result of my search. I compared a lot of the recipes that I found and noticed that most of them have similar ingredients, only the ratio varies just a tiny bit. So, I decided to make my own version.
The salad is a breeze to make, mainly because I also decided to use the pre-shredded mix in the bag. Of course, nothing beats fresh ingredients from the market. But for working wives like me, or if you're pressed for time, those pre-washed, bagged salads are a huge help.
Anyway, the following recipe is more like a method than anything else. Please feel free to adjust the ingredients' ratio, according to your preferences. The measurements I gave below are all an approximation, as I eyeballed everything, and tasted the mix every now and then until I've convinced myself that I've come close to KFC-coleslaw taste that I was trying to achieve.
Coleslaw Salad1 small onion, finely chopped
1/2 cup mayonnaise
1/4 cup milk
1/4 cup sour cream
2 tbsp white vinegar
1 lemon, juiced
3 tbsps granulated sugar (more or less, depending on your taste)
1 bag of pre-shreddix coleslaw mix (or approx 1 head shredded cabbage, 3 medium sized shredded carrots)
1/4 kosher salt
1/4 freshly ground pepper
1. In a bowl, mix the first 5 ingredients, from onion thru lemon. Let it stand while you shred the vegetables. (Skip this if using the pre-shredded mix)
2. Add the vegetables to the mixture. Toss until dressing is well incorporated. Season with salt and pepper.
3. Cover the salad with plastic and let it rest in the fridge for about 2 hrs before serving.
The most rewarding part about cooking is seeing people enjoy your food. I'm sure anyone who cooks would agree with me on this, am I right? What I struggle most about it though, is putting a menu together. Well, if I went to culinary school this story would have been different but I didn't. I just have to learn this area vicariously through restaurants, TVs and magazines while relying a lot on my (and Mr. J's) tastes buds.
Personally, I am not picky and in the least bit particular about the pairing of my food. My philosophy is, it will all get mixed up in your stomach anyway. Thankfully, Mr. J is not picky as well. He's game, he'll try anything. I'm proud to tell you that he's even tried eating "bulad" - the dried, salty fish in the Philippines, which a lot of foreigners find really repulsive (it has a strong fishy smell when being cooked). I still have to convince him to try our world famous "balut" delicacy though, or the fermented duck's eggs with the embryo in it. Hahahah.. sorry if I gross you out, but the truth is, a lot of people in the Philippines enjoy this delicacy. (I don't though, so that's why I don't have the right to push Mr. J to try it himself) Balut is supposed to have a lot of nutrients and is believed to be an aphrodisiac as well. Hmmmn..
Back to my food today. When you're a career lady, the last thing you want is to spend a long time in the kitchen when you get home from work. I don't know about you but I don't. Much as I like to cook, when I 'm from work I just want to relax. That's why if you notice, majority of my recipes are simple and quick to do but without sacrificing the taste.
So here's a simple side dish that is quick, flavorful and healthy. I served it with a blackened salmon steak cooked in a cast iron pan. Hope you like it.
Zucchini And Squash With Basil and Feta
Adapted from Cooking Light
1 tablespoon olive oil
1 tbsp unsalted butter
2 cups zucchini, sliced
2 cups of baby pattypan, halved
2 cups leeks, sliced (about 2)
1/2 tsp salt
1/8 tsp freshly ground black pepper
3 tbsp feta cheese, crumbled
2 tbsp fresh basil, cut into strips (chiffonade)
1. Heat a large non-stick skillet over medium high heat. Add oil and butter to pan, swirling to coat.
2. Add squash/zucchini and leek to pan; saute for 5 minutes or until tender, stirring frequently.
3. Stir in salt and pepper.
4. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Salmon
1. Sprinkle salmon steaks with salt and pepper on both sides.
2. Heat your cast iron skillet to medium high. Add about a tablespoon of oil, just enough to coat the pan to make sure fish does not stick.
3. When skillet is hot, add the fish. Fry 4 mins on one side or until done. Do not overcook or salmon will get dry.
4. Serve with lemons, if preferred and the side dish above.
