Asian Broccoli Slaw

Book Update: So, now that I’m dismissed from jury duty I can talk about it.  Wow!  What an interesting experience I have to say.  Everyone needs to see the process.  There is nothing in “pretend” 8th grade mock trials that really prepare you for a plaintiff lawyer grilling you in voir dire.  We were even called “victims”!    I kid you not.  Apparently, you can have a mistrial before the jury is even chosen.  Now I know.  I also know I never ever ever want to be sued!  Oh boy.  To sit there and listen to people talk about you and if you will pay money or not for pain and suffering?  No thank you.

Still working on my freezer meal cooking ideas…

Recipe Update:  To completely change gears, this recipe is a result of my ever ongoing search for finding vegetable recipes I like and finding vegetable recipes that don’t require a ton of prep work.  This fits the bill!  I’m a big fan of this Asian Plum Ginger Dressing by Wildtree.  I’m sure Kraft and other companies make a similar Asian dressing.  You can even make this slaw in less than 5 minutes!  Plus, you can change it to suit your taste.  It is partially based on the California Chicken Salad that I often get from O’Charleys.  But only on Monday and Tuesday… because kids eat free on those days.  🙂

Asian Broccoli Slaw

1 serving – multiply as you see fit

1 and 1/2 cups broccoli slaw (shredded broccoli stems and carrots)
*Trader Joe’s Organic Broccoli Slaw works well
2 Tb. asian dressing or your favorite dressing
1 handful chopped pecans or walnuts
1 handful raisins or dried cranberries

1.  Toss it all together and eat!

     +      +  nuts + dried berries = YUM!