This Weeks Food at a Glance + Asian Broccoli Slaw

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Yay me! This week I have put together my weekly meal plan, and am hear to share with you this weeks food at a glance along with one of the first recipes of the week. The inspiration for the first recipe, “Asian Broccoli Slaw” came from one of Patrick’s co-workers who made it for a work gathering a few weeks ago. He came home from work and we started talking about what some people made and what he ate, and then he said something along the lines of “And Debbie made this really good broccoli slaw with Ramen noodles in it.” He definitely wanted me to replicate this at home.

Well, let’s chat for a minute. First, I had not actually seen organic broccoli slaw in the store. Here is what I envisioned, buying a lot of broccoli, cutting the florets and freezing them, and using the stalks to shred for broccoli slaw. I could make that aspect of it happen.

Second, there are two packs of chicken flavored Ramen noodles in it with one packet of the seasoning in the dressing. RED FLAG…RED FLAG… That single packet of Ramen seasoning has 1820mg of sodium, HOLY MOLY. I am up for the challenge, figure out how to substitute said packet in the dressing.

I decided to investigate the ramen packet at the grocery store and see if I could figure out what “ingredients” were in it. Let me just start from the beginning:

  • Enriched flour (this is the noodles so this doesn’t count)
  • Palm oil
  • Salt (The THIRD INGREDIENT is SALT)

Followed by the words “contains less than 2% of the following” (and I won’t bore you with all of them

  • Calcium silicate
  • Citric Acid
  • Disodium Inosinate

On and on about rather undistinguishable ingredients. The only “food” items I noticed was a brief mention of leek, garlic, and powdered chicken? I decided this must mean that said packet was basically a chicken bouillon of sorts.

Finally the salad included almonds, in which Patrick hates. They didn’t seem to bother him when he ate the salad at work; however, I am sure he would appreciate it more with a tastier nut option that he likes better. With all of this experimentation and research I have finally made it to the day in which I am going to tackle this broccoli slaw, and I am actually excited. I have compiled a few recipes as well as my own changes to come up with the one listed below.

** These are the two ingredients that helped me make this recipe organic. I have included pictures and links right to Amazon to make it easy for you!

 

 

 

 

Print Recipe
Asian Broccoli Slaw
A combination and twist on the traditional broccoli slaw using organic ingredients, instead of packages of Ramen noodles.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
side servings
Ingredients
Slaw
Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
side servings
Ingredients
Slaw
Dressing
Instructions
  1. Melt the butter in a skillet over medium heat and lightly toast the broken up noodles and cashews until just fragrant. Let cool.
  2. Mix together all of the slaw ingredients in a bowl.
  3. Place all dressing ingredients in a jar and shake (or whisk together in a bowl). Pour about 3/4 of the dressing over the salad and toss.
  4. Refrigerate slaw and leftover dressing over night to allow the noodles to soften up. Before ready to serve, pour the remainder of the dressing over the slaw and toss.
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I was very pleased with how the Asian slaw turned out and will definitely make it again in the future, as it is very different from anything I typically make. Let’s take a look at the meal plan that I partially came up with as Little Toddler and I were looking through some cookbooks.

Monday: Asian Slaw, BBQ Chicken Drumsticks, Baked Sweet Potatoes
Tuesday: BBQ Chicken and Pork Nachos
Wednesday: Enchilada Pie (NEW Recipe, I’ll post the recipe if it’s yummy)
Thursday: Philly Cheesesteak Pizza (NEW Recipe, see note above)
Friday: Leftovers
Saturday: Spaghetti and Meatballs, Garlic Knots

So as we were looking through these cookbooks, you might notice a slight push towards Mexican and Italian foods. Well I’ve said before we LOVE Mexican food, and I was raised with a strong background in Italian cooking so that’s where you’ll find me most of the time. The Enchilada Pie is a recipe I have had in one of my cookbooks for awhile and I want to make it every time but I don’t. This week I decided it was time, and I’m really excited. The pizza and garlic knots were decided on because Little Toddler saw pizza in one of the books, and he LOVES to help me make stuff, particularly pizza dough, in the bread machine.

That’s it folks. I will be back towards the end of the week to share those two new recipes if they turn out to be tasty, fingers crossed they are liked by all. Do you have any favorite recipes that you would like to share, or anything you are dying to cook but don’t have a recipe for? Let me know in the comments and I will try my best to help. ENJOY!

 

 

 

 

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