Category Archives: Side dish

Asian Slaw

I guess I’m craving Asian flavors, because I just had to have an Asian slaw.  A side bonus is that I have all this almond butter on hand (a gift from my mom) that I ‘m never sure what to do with.  Now I know!



1/2 head napa cabbage, chiffonade
2 large carrots, grated


1/4 cup roasted almond butter
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/4 teaspoon fresh ginger, zested ( I used a microplane])
7 drops stevia
1/4 cup toasted sesame seeds ( 2 tablespoons for dressing and 2 tablespoons for garnishing)

Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies).
In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
Stir in 2 tablespoons of the sesame seeds.
Stir dressing into bowl with veggies.
Serve, topping with remaining sesame seeds.
With gratitude to

Asian Brussel Sprouts

I happen to adore brussel sprouts.  I adore most vegetables actually.  But don’t serve them to me boring and boiled.  Roasted, yes.  Perhaps with a bit of garlic and lemon.  But today I wanted something with a bit of umami.  And found this recipe for Asian Brussel Sprouts on .  Delicious!!


    • 2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each ( can use frozen)
    • 1 1/2 tablespoons peanut oil
    • 1 -2 teaspoon minced garlic
    • 1/2 tablespoon grated gingerroot
    • 1 tablespoon soy sauce
    • 1/2-1 teaspoon crushed red pepper flakes
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon sugar
    • 1 tablespoon sesame seeds
    • 1 teaspoon sesame oil


  1. Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
  2. Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
  3. Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
  4. Toss with sesame oil and serve warm.