Summer Coleslaw 夏日涼拌高麗菜

Hot hot hot ..... Nonstop cooking ..... I guess this is all moms heartfelt during the summer break when all kids are home. The great thing about the summer break is everyone can sleep till whenever they want. I'm so glad my kids are all almost in the high school now. I don't need to worry all the time about their meals and safety issues as they were little kids. But the minute they wake up, they will ask me, " what's for lunch? " We just finish the lunch, they would ask me again, " what's for dinner? " These kids don't like leftovers either ! Eating out is especially not economic in US, plus food is not so decent which always make me feel sad. Then, I have to go home to do over again to release the feeling of being no good food and waste money matters. That's kinds of sucks !!! It is definitely not easy to raise three kids and maintain certain life quality at the same time. Although I love to cook very much, I still feel under some pressure during the summer break. Eating is really occupy the big part of human's lives.

If I could turn on the stove one less more in the hot summer time. I would try it for sure. I also try to avoid the long hours cooking like stews. Use the rice cooker or any small appliances instead to steam the food, or simple sauté, blanch or mix some cold salad to make my meals. I often think Taiwanese mom are amazing, they would do 3 or 4 or 5 dishes and a soup to accomplish as one meal. I wish I can still have that kind of luck to enjoy that. In Lucy'S kitchen, I only offer the balance nutrition meal. As long as I have great protein, vitamins, and carbs, dinner is set !!!

This cold dish comes from the great seafood buffet restaurant that my family usually go. I adore it a lot and memorized it very well. So, I try to use my own way to put it together. My hubby and my big boy all think this is better than the mayo coleslaw vision. The things really makes me happy is, I don't need to be look messy in the kitchen. I hope you will like this cold dish as much as I do !!!

Preparation time: 10 minutes.

Refrigerate at least 30 minutes.

Serving for 4 people.

Ingredients:

1. 1/4 of cabbage thin sliced, do not wash it first, but season with fairy among of salt first. Rinsed after the cabbage got salty and release the water.

2. 1/4 cup of skinned almond toasted in the dry pan with medium low heat. Turn the heat off right away when you see smell the nutty flavor and get some lightly golden color. Place it to the plate and let it cool down.

3. 1 tablespoon of toasted white sesame seed.

4. 1 stock of scallion sliced in 45 degree angles.

Dressing :

1. 1 tablespoon of nature white vinegar or lemon juice.

2. 1 tablespoon of light sesame oil, and more.

3. 1 teaspoon of Japenses flavoring soy sauce.

4. salt and white pepper.

Mix all the dressing ingredients together, and try to reach your own taste. Pour the dressing in the cabbage and 2/3 of scallions, then mix well. Place in the refrigerator keep it cold at least 30 minutes. Sprinkle toasted almonds and white sesame oil, the rest of scallions, drizzle a little more light sesame oil before you served, as simple as that !!!

Light, crunchy, refresh, and sweet, no guilty but great taste. You would like it. I was gonna save some to make sandwiches with grill chicken, but nothing left. Dear mom whoever in summer break. We got one month more to go, hanging there ! ~ hahaha !!!

熱熱熱 ...... 煮煮煮 ...... 這應該是每個媽媽在孩子放暑假中的心聲吧？放暑假的好處是大家可以睡到自然醒. 還好我的孩子們都差不多入高中了, 我不必再擔心他們曾經是幼兒, 需要無時無刻的照顧他們的飲食和安危. 但這些孩子們起床後, 問的就是午餐是什麼? 才剛吃完午餐又問我晚餐要吃什麼? 還不吃隔餐的 ! 在美國老是外食特別傷荷包, 而且食品也不怎麼樣, 常令人萬分感嘆. 而且還得回家再從做一次才能平息沒有吃到好料又浪費錢的心情, 真是傷腦筋呢! 要養三個孩子又要唯持一定的生活品質, 真是不容易啊. 即使愛做菜的我, 在暑假裡還是感到些許的壓力. 吃吃吃 ..... 真是佔了人生中頭一條大事啊 !

在炙熱的夏天裏, 能少開一次火就盡量. 長時間燉煮的菜色我在夏天裡也少做, 充份的應用電鍋蒸食, 或是簡單的快炒, 川燙, 或涼拌都是給自己鬆口氣的好方法. 我常常很佩服台灣的媽媽煮個三菜, 四菜, 五菜一湯的. 我真希望我還能有機會可以享受那佳肴. 通常露西蘇的餐桌上只要營養均衡, 有蛋白質, 維生素, 和醣類, 晚餐就搞定了.

這道菜是我去一大型海鮮自助餐廳裡很喜歡的涼菜. 一直記得那味道, 所以試著用自己方式把它做出來. 老公和大兒子都覺得比美奶滋版的好吃許多. 而且最開心的是我, 因為我可以輕鬆的上菜, 不用當黃臉婆. 希望你們也會像我們一樣的喜歡這道涼拌菜!!!

準備時間: 10分鐘.

冷藏至少30分鐘.

四人份

材料:

1. 1/4 個高麗菜切絲, 先勿洗淨, 用多一點的塩先醃著, 因為夏天熱又切絲, 5-10分鐘的時間很快就入味出水了, 之後再清冼乾淨, 瀝乾即可.

2. 1/4 杯的去皮杏仁再乾鍋上用中小火烤. 過程記得翻動, 烤至杏仁的味道釋放出來呈現淡金黃色就可以即時熄火, 移至盤中冷卻.

3. 1 大匙烤過的白芝麻.

4. 1 根䓤斜切細絲.

涼拌醬料:

1. 1 大匙的天然白醋或檸檬汁.

2. 1 大匙的香油或是更多一點.

3. 1 小匙的日式昆布醬油.

4. 塩和白胡椒.

把所有的涼拌醬料先調好, 試過自己的味道. 倒入醬汁入瀝乾的高麗菜, 和2/3的䓤, 然後拌勻. 入冷藏至少半小時. 食用前灑上杏仁和白芝麻和剩下的䓤絲, 再淋上少許的香油, 就是這麼的簡單 !!!

清脆爽口甘甜, 零負擔的好滋味, 你會喜歡的. 我原本想留下一些隔天中午夾著烤雞做三明治, 卻連一點也沒剩下. 暑假中的媽媽, 我們還有一個多月, 加油啊! ~ 哈哈哈!!!