Happy Friday!  

Hope you all enjoyed the meatloaf.  Here's the rest of the menu:

Oriental Cole Slaw

1 bunch (about 6 lg) scallions, trimmed and sliced thin
2 pounds of shredded cabbage
½ C thinly sliced red onion
¼ C soy sauce AND lemon juice AND oil
2 tbsp grated ginger
2 tbsp white vinegar
2 tbsp brown sugar (I like the dark version)
2 tsp toasted sesame oil
1 tsp salt
½-3/4 tsp freshly ground pepper
2 tsps of toasted sesame seeds-optional.

Toss everything together and serve within the hour.  It is still crisp.  If you don't mind your slaw on the softer side, it's still very tasty if served after that!

PEANUT PASTA SALAD

1 lb small pasta-gemelli, elbow or mini penne work well, cooked, drained and coated with 1 tbsp oil
1 bell pepper (any color) julienned
1 small red onion, sliced thin
¼ lb mushrooms, sliced thin
1 carrot, either julienned or shredded
1 zucchini, julienned
For the dressing-
¼ c chunky peanut butter
3 tbsp white or rice vinegar
2 tbsp soy sauce (I like tamari for this)
1 tbsp freshly grated ginger
1 lg clove of minced garlic
2 tsp. toasted sesame oil

2-3 tbsp water (this depends on how thick the dressing is!)

As you can tell-the dressing is a very typical peanut "sauce"-I would suggest that you taste the dressing and adjust it to your family's taste buds.  We like things a bit spicy-so I do add some hot sauce, unless the little ones come over. Sometimes I add a bit of salt and pepper.
This is best after it has chilled for at least an hour.