Asian Slaw with Ginger-Peanut Dressing

Asian Slaw with Ginger-Peanut Dressing



For the Dressing

  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw
  • 2 cups prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 cup chopped salted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro


  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Amazing Eggless Banana Bread

I found this recipe on Pinterest that came from  It is the BEST banana bread I have had.  ENJOY!!


3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or 4 tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)


Preheat the oven to 350 degrees.

Mix the first five (dry) ingredients together in a large mixing bowl.

In a separate bowl, mash the bananas well.

Stir the butter or margarine, vanilla extract and applesauce into the bananas.

Add the banana mixture into the mixing bowl with the dry ingredients.

Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.

Fold in chocolate chips and/or walnuts, if using.

Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.

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The Best Bean Dip You’ll Ever Taste!!

imageI didn’t intend for this site to have recipes, but I have had so many of my girlfriends ask for this recipe, I figured I would post it online for them to “pin”.  I make it as a dip for parties, but have also ate it as a side salad, and even added it to wraps. It is delicious no matter how you have it!! 

(I don’t usually add the hot sauce)

Bean Salad:

  1. 1 (15) black beans rinsed & drain
  2. 1 (15) kidney beans rinsed & drain
  3. 1 (15) cannelloni beans rinsed & drain
  4. 1 green and red pepper, chopped
  5. 1 red onion, chopped
  6. 1/2 cup Olive Oil
  7. 1/2 cup red vinegar
  8. 2 table fresh lime juice
  9. 1 table lemon juice
  10. 2 table white sugar
  11. 1 table salt
  12. 1 clove crush garlic
  13. 1/4 cup chopped fresh cilantro
  14. 1/2 table ground cumin
  15. 1/2 table ground black pepper
  16. 1 dash hot sauce
  17. 1/2 tea chili powder
  18. 1 (10) frozen corn- Thawed and drained.

Mix beans, peppers, corn, onion. In another bowl whisk OO, red wine, lime, lemon, sugar, salt, garlic, cumin, and black pepper. Season with hot and chili powder.

Pour OO dressing over veggie, mix well. Chill.