5/29/2012 – Best Chinese coleslaw ever!

I’m sure that everyone has a recipe for Chinese coleslaw or Chinese chicken salad or some equivalent.  You know, the salad that has cabbage, slivered almonds, sunflower seeds and uncooked ramen noodles.  It’s a potluck staple but we still love it.  The last couple nights we’ve feasted on a variation that we’re calling Brazilian Style Chinese Coleslaw.  Why Brazilian?  Because we adapted a recent SeriousEats.com recipe for Peel and Eat Brazilian Shrimp and Fried Garlic.

First, Lulu made her standard Chinese coleslaw recipe but omitted the chicken.  Oh yeah, and since we didn’t have any sunflower seeds available, she toasted pumpkin seeds (pepinos) instead.  Meanwhile, I peeled about a pound of “small” shrimp.  These would probably classified as medium in the States but down here they’re small.  Then I very thinly sliced 6 cloves of garlic.  I sauteed 3/4 of the garlic in a tablespoon of olive oil until they just turned golden, about 2 minutes.  I removed the garlic using a slotted spoon and turned the heat up.  Just before the oil started to smoke, I dumped all the shrimp in.  I stirred the shrimp as it cooked and, just before it was done I dumped the cooked garlic as well as the remaining raw garlic slices in.  Cooked another minute or so and pulled it off the stove and added salt and pepper.

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Since these shrimp were a little bit big, I cut each one into 2-3 pieces and added it to the salad.  Once all the shrimp was in, I squeegeed all the garlicky oil from the pan into the salad as well and then mixed it all up.

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Oh man! This was the best version of Chinese coleslaw ever!  Obviously the shrimp was the star but the garlic and the toasted pepinos and sliced almonds were key.  Fortunately we had enough leftover last night that we got to eat it again tonight.  Wish we had more for tomorrow night.  And just so you know, if we ever share an anchorage with you and get invited to a cruiser potluck, be aware that this is probably what we’ll bring, so don’t you bring it too.

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About sryoder

Steve & Lulu... retired. Had enough of the cold wet dreary fall/winter/spring in the Pacific Northwest. Bought a boat, fixed it up, sold our home and sailed to Mexico in November, 2010. Been here ever since except for occasional forays to the States (summer only, thank you) to visit the kids, parents and siblings. If you're looking for a sailing blog, this is the wrong place. This is a traveling, hunkering in, eating blog. Sailing is just how we get from place to place when we can't walk.
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5 Responses to 5/29/2012 – Best Chinese coleslaw ever!

  1. MWhite:LittleCunningPlan says:

    Curious readers want to know: what is Lulu’s Chicken Chinese Coleslaw recipe, for those of us who are shrimp-impaired?

    • sryoder says:

      Well, since you asked…

      Chinese Coleslaw

      1/2 head cabbage, finely shredded 1 package Ramen noodles, uncooked. Save the seasoning packet. 8 green onions, finely sliced 6 tablespoons slivered, toasted almonds 6 tablespoons toasted sesame seeds 6 tablespoons sunflower seeds 1 can of salad shrimp. Frozen shrimp or 1 cup diced chicken or pork works too. 1 teaspoon Johnny’s Seasoning Salt 1/2 teaspoon pepper 1 tablespoon vinegar 1/2 cup oil 1 tablespoon sugar 1 package Ramen seasoning

      Mix everything together and serve cold.

      Serves 8

  2. bud elkin says:

    Steve,
    You have made the art of cruising go to another level with you and LuLu’s “Cooking with the Yoder’s” show! I start to get hungry every time I see one of your blogs pop up in my inbox. You’all ought to have a show on the Food Channel. Although I don’t have a TV, nor ever want one, I here that the Food Channel is the place for chefs like you and LuLu!!

  3. Dani says:

    Man oh man that looks soo good right about now. I am definitely trying this one!! We have lots of shrimp and I LOVE cabbage. yummy yummy
    Dani

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