And the Oscar Goes to...Asian Cabbage Slaw

Poor coleslaw, always plays a forgettable supporting role next to the leading lady. But this side is tasty enough to take center stage at your next cookout. Its light and crispy, and the Siracha adds quite a kick.















Asian Cabbage Slaw

Slaw
1 bag of Shredded cabbage
2 carrots, julienned
1 cucumber, julienned
4 green onions
A bunch of cilantro

Dressing
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
15 drops fish sauce
1 bottle rice wine vinegar
2 tbsp olive oil
Siracha, about 1 tbsp or to taste
½ tsp coriander
Salt to taste

Mix all of the slaw ingredients together in large bowl. Whisk all dressing ingredients together in separate bowl. Pour over slaw. Let marinate in refrigerator.

Prison Chic

Anyone who knows me knows about my addiction to black and white stripes. The Jailhouse Rock design holds some substantial real estate in my closet. Always classic and timeless, I love the casual elegance the pattern implies. This American Apparel dress is a perfect addition to my collection. It has pockets, plus, it hugs in all the right places! So arrest me, at least I won’t be committing a fashion crime.

Aubergine Batons

Eggplant, beets, cilantro, brussel sprouts. People either love them or hate them. Me, I love them all, even canned beets. This recipe for Fried Eggplant Sticks will win over even the most discriminating eaters. They are light and crispy with a soft center and the Cajun mayo offers the perfect jolt of flavor. You may want to sprinkle them with some extra cajun seasoning, such as Tony Chachere’s. And make sure to fry them over high heat to get them extra crispy, if not you run the risk of them being a little limp, which to some might be as unappealing as canned beats…

Fried Eggplant Sticks
6 cups vegetable oil
1 large, long eggplant (about 2 pounds)
1 teaspoon salt
1 cup flour
2 large eggs
1/2 cup milk
Heat the oil in a large, heavy sauté pan.
Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with the salt to coat evenly. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Cajun Mayo
Mayo
Lea & Perrins
Dijon Mustard
Lemon Juice
Hot Sauce
Salt
Cajun Seasonings

Nola Jane is in bloom!

Welcome to Nola Jane! The coming of spring seems like the perfect time to start this blog. I don't know about you, but when springtime is upon me, I feel like a butterfly coming out of my cocoon, shedding my wool turtlenecks and tights. I am so excited to wear cotton and color and flowy dresses. I have to admit, the changing of all of the seasons thrills me. I am equally excited with the coming of fall, the snuggly cashmere, comfy cardigans and leather boots. Maybe I just like the metamorphosis...