August, that time of year when turning on the oven to cook dinner sounds miserable. This quick and easy slaw utilizes the blender attachment for a zesty peanut and cilantro dressing and the slicer/grater attachment for vegetable prep on napa and red cabbage, carrots and snap peas. Add some cooked chicken from the deli, top with some roasted peanuts and fresh cilantro, and dinner is done!
If I had to pick one food to represent my childhood summer experience, it would have to be Peanut Butter and Banana Sandwiches. I remember one summer spent riding my bicycle to a friend’s house, playing in his creek and eating peanut butter sandwiches just about every single day! If we found ourselves at my Grandmother’s house, another ingredient would be added to this simple fare…..mayonnaise. Please tell me I am not the only one who has consumed a peanut butter, banana and mayonnaise sandwich?! My Grandma would say that the mayo helped to prevent the peanut butter from sticking to the roof of your mouth though I didn’t mind the stickiness and would have preferred to go without the mayo. Ugh! Don’t worry, there is no mayonnaise in today’s recipe. With that said, I set out this summer to recreate the flavors of my childhood by creating a cool, creamy, simple cheesecake recipe.