1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
2 cups shredded red cabbage (from 1 head cabbage)
½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
½ cup coarsely chopped fresh cilantro
¾ cup dry-roasted peanuts, coarsely chopped, divided
5 Tbsp. fresh lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. toasted sesame oil
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. light brown sugar
Crushed red pepper, to taste (we used 1 Tbsp.)
In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !
Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! Perfect when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).
We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.
¾ cup lite soy sauce (we used reduced-sodium soy sauce)
½ cup coconut milk
½ cup rice wine vinegar
½ cup chunky peanut butter
4 garlic cloves, minced
1 tsp. sesame oil (we used toasted sesame oil)
½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
½ tsp. salt (we used kosher salt)
1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
6 green onions, cut into 1 ½-inch pieces
Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.
*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.
While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !
We’re starting Throwback Thursdays on our blog. We’ve got so many recipes on the blog that we decided to revisit some of our old favorites so you don’t have to dig through all the posts in order to view the older ones.
2 cups vanilla ice cream (we used Blue Bunny Homemade Vanilla)
1 can (6 ounces) frozen orange juice concentrate, partially thawed (we used no pulp frozen orange juice concentrate)
12 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks (we used molds)
Add the milk, ice cream and orange juice concentrate to a blender, putting the lid on the blender afterwards and processing it until it’s blended and smooth.
Pour ¼ cup of the mixture into each Popsicle mold or plastic cup (we poured more than ¼ cup in so that the mold could be fully filled). Once filled, top the molds with their holders or insert Popsicle sticks into the cups. Stick them in the freezer until firm.
Tasting this, it reminded us so much of those delicious orange creamsicles ! The orange juice keeps this from being too sweet but the flavor of the vanilla ice cream still comes through. This is a really nice, sweet and refreshing popsicle to enjoy on a hot day !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Blue Bunny or Taste of Home.
2 tablespoons olive oil, divided (we used extra-virgin olive oil)
2 teaspoons minced garlic
2 teaspoons minced jalapeño
2 cups finely chopped green cabbage
2 cups finely chopped purple cabbage
1 ¼ cups finely shredded carrot (about a 1 (10-ounce) bag) (we used a 10-oz. bag of julienned carrots)
1 cup cherry tomatoes, halved
½ cup fresh lime juice
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
Pour 1 tablespoon of the oil into a small sauté pan, setting the heat to medium. Once the oil’s hot, add in the garlic and jalapeño, stirring constantly for 3 to 4 minutes or until fragrant. Take the skillet off the heat and leave it off the now.
In a large mixing bowl, toss the cabbage, carrot, and tomatoes together.
Add the garlic mixture (we took that to mean adding in the oil as well from the skillet), lime juice, honey, salt, pepper, cumin and the remaining tablespoon of oil into a small bowl, stirring to combine. Pour the dressing over the cabbage mixture, stirring everything together. If you’re not going to eat it right away, cover the slaw and refrigerate it for up to 2 days.
We really enjoyed how bright this slaw tasted ! We’ll have to add more jalapeños next time though ‘cause we barely got any heat from this. To get maximum crunch from this slaw, we’d advise waiting to toss the cabbage mixture with the dressing until you’re just about to eat.
We got this recipe from Louisiana Cookin’ magazine.
We weren’t paid in any form to promote Louisiana Cookin’.