What we ate Wednesday. {Asian Slaw and Grilled Chicken}

My allergies are attacking me this week.

Putting me in a miserable state of sneezing, itchy eyes, and running nose.

So cooking is the last thing I want to do.

But alas my kids need to eat, those darn kids always needing to eat.

Easy has been the name of the game.

And for ME nothing is easier then grilling.

Why?

Because Hubs does the grilling, SO technically that means no cooking for me.

But making easy yummy sides I can do.

Asian Slaw.

Which this recipe was originally a dip our family friend Cindi makes,

that I turned into a cole slaw dressing.

What you will need:

- 1 cup mayo

- 2-3 tsp of wasabi paste

- 4 tsp soy sauce

- 1 and 1/2 tsp sugar

- 2 tsp fresh lemon juice

- bag of shredded cabbage

Put all your ingredients in a bowl and mix. Ha, told you easy.

Add to slaw, one tip for making cole slaw of any kind, add a little bit of sauce at a time.

Stir, then add more, you always need a lot less then you think. And you can use the leftover sauce for dipping your chicken.

We had ours with some grilled teriyaki chicken and endamame. Just a note my favorite store brand teriyaki is Soy Vay Veri Veri Teriyaki, you can get it at Target or Whole Foods. I think it has the best and freshest flavor.

And you can see why Hubs is the griller in the family.

Best chicken EVA.

Enjoy.

Please share what's been brewing in your kitchens...