Asian Slaw from votes Ingredients Sesame Soy Dressings 2 tbsp rice vinegar *1 tbsp soy sauce *2 tbsp mirin *3 1 tbsp honey tsp grated ginger tbsp olive oil tbsp sesame seeds oil tbsp sesame seeds Asian Slaw 50 g red cabbage 50 g green cabbage 50 g Napa cabbage carrot 1 scallion cup edamame (frozen) *without pods Watercress to garnish *4 2 tbsp fried noodle to garnish *5 Instructions Sesame soy dressing Combine all ingredients and set aside
More Holiday Sides to Try Follow Cooking Classy Cornbread Stuffing Ingredients Cornbread 1 1/4 cups (202g) cornmeal (fine ground) 3/4 cup (108g) all-purpose flour (scoop and level to measure) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/3 cups buttermilk 2 large eggs 1 1/2 Tbsp honey 4 Tbsp unsalted butter, melted Stuffing 1 full batch prepared cubed cornbread, from recipe above (10 cups) 6 Tbsp unsalted butter 2 cups finely diced yellow onion 1 1/2 cups thinly diced celery 1 Tbsp minced fresh garlic (3 cloves) 1/4 cup chopped fresh parsley 2 tsp roughly chopped fresh thyme 2 tsp chopped fresh rosemary 1 Tbsp chopped fresh sage 1 1/4 cups low-sodium chicken broth 1/2 cup whole milk 1 large egg Salt and black pepper Instructions For the cornbread: Preheat oven to 400 degrees
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White pepper adds to the subtle warmth and nice aroma
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