So this big B called Patricia really put a damper on our outdoor weekend plans but a full day of steady rain and cooler temps is very much a welcome change! I still managed to knock out some items on my One Room Challenge to-do list so be sure to catch my Week 4 update on Wednesday!
Today’s post is about a month late I know…I promised y’all this after last month’s Monthly Ingredient Challenge post with it’s counterpart Spaghetti Squash Coleslaw. When I made that, I couldn’t decide if I wanted to do Asian-style or traditional in the post, so I made both :)
This variation is also super easy and quick to make, and is based on the same ingredients I used in the traditional style slaw, but is even healthier since it doesn’t have the traditional mayonnaise sauce.
To cook my spaghetti squash, I cut it in half, remove the seeds, flip them over and poke holes in the rind, then bake at 375 for about 40mins. Then just use a fork to scrape out the “noodles”.
The sauce for this variation is just a simple vinaigrette using sesame seed oil, rice vinegar, sugar and poppy seeds.
Mix it all together and you’re done! You don’t have to refrigerate this before serving, and it actually tasted really good warm, but in normal coleslaw-style you can let it chill first.
Other crunchy additions that I think would be great in this is matchstick broccoli, cauliflower florets, jicama, bamboo shoots, or even large bean sprouts. Oh, and cabbage of course.
- 1/4 cup rice vinegar
- 2 tbsp sesame seed oil
- 1-2 tbsp poppy seeds
- 1 tbsp sugar
- 1 small package matchstick carrots
- 1/4 cup unsalted sunflower seeds
- 1/4 cup green onions chopped
- 1 cooked and shredded spaghetti squash
Whisk oil, vinegar, sugar, and poppy seeds together until combined
Combine carrots, squash, and sunflower seeds in large bowl.
Pour vinaigrette over squash mixture and stir until evenly coated.
Refrigerate until serving.