A couple of weeks ago I Twittered that I was eating a big bowl of Kim’s Crunchy Coleslaw – a recipe that Kim Kiyosaki gave me that I’ve since adapted.
A few people asked for the recipe… so here it is.
But first I want to tell you about Kim…
Kim is the author of Rich Woman – a powerful book on women and investing. She’s a great role model and has been a good friend for many years. She’s one of the kindest people I know and she’s very passionate about supporting women to have financial independence.
For 10 years we worked very closely together – promoting the Rich Dad brand.
Her husband is Rich Dad Poor Dad author Robert Kiyosaki and through my previous businesses Rich Dad Australia and Pow Wow Events we worked to make Robert Kiyosaki a household name in Australia and New Zealand and in the process helped a lot of people get started on their financial freedom journey.
Then in 2000 my partner PJ and I moved to Arizona (and moved into Robert and Kim’s old house) which became our base in the US. PJ and I started Rich Dad’s Seminars and for 6.5 years promoted and produced Robert’s personal finance seminars all over the US.
So… Kim and I have shared many meals – on planes, hotel lobbies and publicity tours.
More than that though we have shared many successes, joys and tears, holidays, Thanksgivings and Christmas’s.
We don’t have a lot of contact these days, since I moved back to Australia, and I miss her.
Each time I have this coleslaw it it reminds me of her.
Here’s the recipe (adapted):
Salad:
1/4 red cabbage finely shredded
1/4 white cabbage finely shredded
1 x carrot grated
1 x fistful of slivered almonds (slightly browned in a pan with a little oil)
3 x green onions finely chopped
1 x packet of 2-minute noodles (Australia) or Ramen Noodles (US) – chicken flavour
Protein:
You can add a can of salmon, tuna or, if you’re lucky enough to be able to find it (and I haven’t been able to in Australia) a can of chicken. (Aussies.. trust me it’s lean and healthy and great on salads and I have no idea why it’s not available here. If you find it, let me know!) OR you can add grilled chicken, salmon (yum!) or any meat (though I don’t think red meat works as well as white), cut into bite-sized pieces.
Dressing:
1 part olive oil
1/2 part red wine vinegar and 1/2 part white wine or balsamic vinegar
chicken flavour sachet from noodles
Mix all the veges together in a bowl.
Add the slivered almonds.
Add your choice of protein.
Make the dressing.
Break up the noodles (I do it under a paper towel with the palm of my hands or you can use a rolling pin) til they are very small pieces. Add them last.
Mix the dressing (you can be more liberal than I’ve been here) and mix it all up really well.
I’ve made this salad on many occassions for bbq’s and parties and people tend to love the crunchiness that the nuts and noodles add. I make it often as a quick meal.
Hey, let me know if you try it out.
