My kids don’t like coleslaw.
Or cabbage.
And I wouldn’t say I go looking for either of those items myself, so I don’t blame them (unless it’s cold, crunchy coleslaw on a pulled pork sandwich, because that, my friends, is a completely different tastebud experience).
But in this recipe? We all ate cabbage and survived to tell the tale.
I’d be hard-pressed to say you could even pick out that cabbage is even in the recipe in a blind-taste test.
So if you don’t like cabbage, keep reading anyway.
Because it’s a stir-fry recipe, it comes together lickety-split. Which makes it perfect for a weeknight of sports practices. A late night at work. Or what have you.
And? It’s a one-pot meal, so no stack of dirty pots and pans when you’re done.
And? It’s guilt-free.
You’re welcome.
*Don’t skip the soy sauce. It totally makes the dish what it is. I mean, hello? Salt? You are my weakness.
I used a package of coleslaw mix (to save chopping). If you do the same, you’ll have a bit leftover, which is perfect for this samosa quesadilla recipe, an old favorite.
Tomorrow? We talk casseroles! I have a deadline for that post, so will be pushing the glasses post until Friday.
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