For this week's game, we're featuring MSU's Cowles House recipe for Asian Slaw, recommended by Executive Sous Chef Patrick Merz.
Saturday afternoon the Michigan State Spartans continue their season with a home game against the University of South Florida. Kickoff is at 12:00 p.m. in Spartan Stadium. Here's hoping that this week's game is a little less rainy than last Friday! Tailgating is allowed in campus lots beginning at 7:00 a.m.
For this week's feature in our Fan Faves & Raves series, we asked Patrick Merz, Executive Sous Chef at MSU's Cowles House, to recommend a recipe that is very popular at Cowles House receptions, including the occassional tailgate party. He shared a recipe for Asian Slaw. This is a great, light salad, perfect for a late summer tailgate picnic.
(Recipe makes 24 servings)
For the Dressing
- 1 cup honey
- 1 cup vegetable oil
- 1 cup unseasoned rice vinegar
- ¼ cup soy sauce
- 1 teaspoon Asian sesame oil
- 1 teaspoon Sriracha sauce (Thai hot sauce - optional)
- 2tablespoon minced fresh ginger
- 2 large garlic clove, minced
For the Slaw
- 8 cups shredded Napa cabbage
- 4 cups prepared shredded carrots
- 2 red bell pepper, thinly sliced into bite-sized pieces
- 2 cup cooked and shelled edamame
- 4 medium scallions, finely sliced
- 1 cup chopped salted peanuts (or you can leave them whole or peanut allergy omit)
- 1 cup loosely packed chopped fresh cilantro
Make the dressing by combining all of the ingredients in a medium bowl. Wisk until the mixture has come together. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten to twenty minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve ice cold!