It has been so wonderful staying at my parents’ house. All the memories are still here; all my loved ones are still here with an additional adorable little one. My friends take turn visiting and things seem to be back to “normal” as it was 15 years ago.
Ever since I left Thailand for the U.S. 15 years back, whenever I came home, time seemed to stand still. I instantly transform into a ‘girl’ who has limited skills in the kitchen, a ‘girl’ who eat dim sum in the morning, a ‘girl’ who read a lot and has no responsibilities, and a ‘girl’ who has to listen to many ‘advices’ for every single decision making. I was that girl for a very long time, and I am still that girl whenever I visit. It’s actually quite nice.
Many childhood memories have flashbacked every since I arrived home; as a result, many recipes inspired by my childhood memories have lined up for this blog, including this one.
When I was little, which was a long time ago, My mom had to stop at the market almost everyday for fresh ingredients. Fast food places were scarce in Thailand; KFC and Pizza Hut, were such special eateries for my sister & me. At KFC, I learnt to really love coleslaw. It has stayed with me until now, and to tell you the truth, out of all the fast food restaurants, I really don’t mind KFC at all. And so this post is born.
These rainbow bell peppers can be found year round, and it’s one of veggies I prefer it raw. I made it often, and use this coleslaw for a lot of dishes, such as cold sandwich, panini etc. Though I love to serve it with Fried Chicken the most. This is my KFC version you might say.
Bell Pepper coleslaw
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 small purple onion, sliced
- 1/2 cup edamame, shelled & cooked
- 1 green apple, sliced
- 200 g. mayonnaise
- 1 teaspoon ginger paste
- 1 tablespoon white wine vinegar
- 1 teaspoon agave nectar
- salt & pepper, to taste
- roasted black sesame seed, option
Mix mayonnaise, ginger paste, white wine vinegar, agave nectar, roasted black sesame seed, and salt & pepper to taste. Set aside.
Toss the rest of ingredients with dressing. Refrigerate until the serving time.
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