Memphis-Style Coleslaw

Summer has finally arrived here in Seattle, Hallelujah!
I am ready to slather on sunscreen and sit by our little pool.
Some foods just scream summer, and coleslaw is one of them.
This recipe from Our Best Bites for coleslaw is spot on.
It has just the right taste, I think it is the celery seed, perfect.


It even looks so pretty before you mix it together!

Memphis-Style Coleslaw
recipe from Ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Okay, peeps, this is rocket science. Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.

Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).

Back for real this time

Well moving, blogging and being a new Mommy was more than I could take. Now we are moved in and back to our normal lives.

I could not sleep last night, and as I was laying awake I was thinking how much I have missed creating. I have been on a bit of a cooking hiatus because everything was in boxes. I long to sew, but can't because my sewing machine eats fabric. When I scrapbook I like to lay things out everywhere, and we just didn't have the space. My heart has a need to create. I am coming to understand my need to make beautiful things better after I created my amazing baby Eli.

So I am recommitting myself to the things that make me feel complete and happy.


I made this salad a few weeks ago with leftover cabbage from St. Patrick's day. It is easy, super fast to throw together and yummy!


Oriental Chicken Salad
1/2 head of cabbage, thinly sliced
1-2 cups chicken, cooked and diced
2 green onions, chopped fine
1 package Top Ramen noodles, broken
2 Tablespoons sesame seeds
2 Tablespoons slivered almonds

(Dressing)
1/3 cup vegetable oil
1/2 teaspoon pepper
1 packet Top Ramen seasoning
1 teaspoon salt
3 Tablespoons sugar
3 Tablespoons vinegar
1/2 teaspoon sesame oil

Combine all salad ingredients, wisk together dressing, mix with salad and enjoy!