THE CHINA STUDY QUICK & EASY COOKBOOK (17 page)

Peanut Slaw is a great twist on traditional coleslaw, which I love but get a little bored with. This lighter version uses a vinaigrette instead of the usual mayonnaise and is just as versatile. I eat it with Mushroom Tacos (
p. 206
) and Portobello Mushroom Burgers (
p. 124
). It’s also great as a side dish to take to picnics.

6 cups slaw mix

¾ cup Asian Salad Dressing (
p. 45
)

6 green onions, chopped

½ cup toasted peanuts

1.
Combine everything in a bowl and toss to mix well. Store refrigerated in an airtight container for up to 5 days.

TIP

Try some of the fun variations on slaw mixes in your grocery store, like broccoli slaw or angel hair slaw for a change.

Buffalo Po’ Boys

Pulled Mushroom Sandwiches

Barbacoa Mushroom Burritos

Portobello Mushroom Burgers

Southwest Burgers

Warm Mushroom Salad Sandwiches

MAKES 4 PO’ BOYS    

The Peanut Slaw really cools off the otherwise spicy Buffalo Cauliflower Bites in this unusual variation on a traditional Po’ Boy (usually made with fried shrimp or oysters, or other meats). And of course it’s not a Po’ Boy in my house without dill pickle slices.

4 hoagie buns

1 recipe Buffalo Cauliflower Bites (
p. 85
)

1 recipe Peanut Slaw (
p. 114
)

dill pickle slices

1 small red onion, thinly sliced

1.
Slice the hoagie buns in half lengthwise.

2.
Place the cauliflower bites over the bottom half of the buns.

3.
Spoon some of the Peanut Slaw over the cauliflower, then top with the pickle slices, red onion slices, and finally the top half of the hoagie bun. Serve immediately.

MAKES 4 SANDWICHES    

A popular foodie idea is the concept of pulled pork or pulled chicken or pulled whatever. I like barbecue sandwiches as much as the next person, but I don’t want the unhealthy meat in my diet. I do want to go to a cookout and have a great sandwich, however. Mine just happens to be healthy.

1 medium yellow onion, thinly sliced

1 pound portobello mushrooms, cut into thin strips

½ cup Easy Date Barbecue Sauce (
p. 59
), more or less to taste

4 whole grain sandwich buns, split

1 recipe Peanut Slaw (
p. 114
)

1.
Preheat a medium skillet over medium heat.

2.
Add the onions and mushrooms and sauté for 5 minutes, until the onions start to brown and turn translucent.

3.
Add the barbecue sauce and cook for 3 minutes.

4.
To serve, place the bottom half of each bun on a plate. Divide the mushroom mixture among the four buns. Top with the Peanut Slaw and the top halves of the buns.