I have a very special guest today!
And when you read her intro below…just know,
I did not pay her for those sweet comments!
Bethany from The Glamorous Housewife is here to cook for us! The last time I saw Bethany in person she was wearing a wedding dress (a GORGEOUS one) and more recently I was flipping through Country Living and saw her smiling at me.
Yep, her charming and unique home was features in Country Living in June!
Now, here is Bethany….
Hi everyone, my name is Bethany Herwegh and I am The Glamorous Housewife. I met Holly 13 years ago when I hired her to be my wedding planner. I can’t believe it has been so long! Holly was amazing at her job and I had the time of my life. My mother has gone on to have two more of her children married off and she says Holly was by far the best wedding planner she ever had the pleasure of working with. And if you knew my mom you would know that is a gold plated recommendation.
Recently Holly and I reconnected through our blogs, and I am loving everything 504 Main! From cooking to crafting, Holly does it all with such style and aplomb. I am definitely inspired by her.
As an avid cook I wanted to share with the readers of 504 Main a favorite salad of mine:
Sweet Asian Slaw.
Sweet Asian Slaw.
I have made this multiple times and whenever I serve it the bowl is licked clean. No seriously - I have had people actually use their bread to scrape out the last of the dressing! And the best part is how simple it is to prepare.
I always start by mixing my dressing first. I have found the longer a dressing sits, the better it tastes. I often make my dressings a day ahead of time, or I make a big batch and just leave it in the refrigerator. This dressing should last at least a month in the fridge. But if you are short on time just make sure all the sugar has dissolved before you serve it.
In a jar I mix together:
½ cup oil - usually canola
½ cup rice vinegar
1/3 cup sugar
1-2 tsp of salt.
- I give it a good shake and then leave it for the flavors to mingle together.
- Next I melt 2-3 Tbsp of butter in a skillet on a medium to medium low heat.
- Once the butter is melted I add ½ cup sliced almonds and 1 Tbsp sesame seeds and a few pinches of salt. NOTE: In the pictures I used black sesame seeds, but white works just as well.
- I let those toast up to a nice light caramel color making sure not to let them burn. Then I place the mixture on a plate so they don’t continue to cook in the skillet. This is the easiest way to keep them from burning.
- After I toasted the almonds and sesame seeds, I open a bag of slaw.
- In the photos I sliced my own cabbage, but this seriously is just as good with the bags of coleslaw you can get in the market. Or you can also slice your own cabbage- either way tastes fantastic.
- To the cabbage I add 2-3 sliced scallions and a handful of chopped cilantro.
- About 10 minutes before I serve I add the dressing to the slaw, sprinkle on the nuts and seeds, and toss.
Though the ingredients are simple the taste is an ideal arrangement of sweet, sour, and salt. You get a soft crunch with the cabbage, a green fresh pop from the cilantro and scallions, and then a hard salty crunch when you bite into the toasted nuts and sesame seeds. Together these simple items create a perfectly balanced salad that you and your family will love.
Doesn't this sound and look A-M-A-Z-I-N-G!
I am so making this ASAP!
So ladies (and gentlemen) you must checkout Bethany’s blog.
I love her about me page.
I think I need to go to Bethany Bootcamp right about now!