A Recipe for Japanese Sesame Slaw and Busting Myths about Canola Oil, PLUS: A Giveaway for a Cherry Wood Salad Bowl and OXO Salad Shaker {Podcast #242}

On this week’s Cooking with the Moms radio podcast, we shared some amazing emails from listeners including a note from Lori, a mom of two kids ages 10 and seven, who uses our Recipe Reviewer Chart to entice them to try new foods. Lori had this to say: “My son, especially, dislikes trying new foods. This chart worked like a charm. He was actually eager to try new foods and even decided he liked some of them. Miracle! For the first round, I opted to make the incentive prize worthwhile. $10 cash. Did you notice the Peanut Butter Power Cookies? They both loved those.”

Recipe Reviewer Chart via MealMakeoverMoms.com/kitchen

For those of you who follow our blog, use our Meal Makeovers app, and rely on our cookbooks to get healthy meals on your family’s table, you probably know by now how we often turn to canola oil for our cooking. So on this week’s show, we partnered with CanolaInfo.org to dispel some common myths about this heart-healthy oil and to share two new recipes: Japanese Sesame Slaw and Mini Blueberry Cornmeal Muffins. We’re also giving away an OXO Good Grips Salad Dressing Shaker and a cherry wood bowl with matching salad hands, so read on for the details on how to enter.

Japanese Sesame Slaw via MealMakeoverMoms.com/kitchen

For the salad, we used a 12-ounce bag of broccoli slaw and then tossed it with a tangy dressing made with canola oil, sesame oil, seasoned rice vinegar, garlic, ginger, and reduced-sodium soy sauce. For the complete recipe, visit CanolaInfo.org. {Disclosure: We were compensated for this myth-busting promotion, but all opinions are our own.}

Japanese Sesame Slaw via MealMakeoverMoms.com/kitchen

The salad gets topped with green onions and sesame seeds. To turn this from a side dish into a main meal, you could toss in some grilled chicken or shrimp.

Canola Myths … Busted:

Q: Is canola oil the same as rapeseed oil?
A: No. Canola comes from the crushed seeds of the canola plant, which is a member of the Brassica family that includes broccoli, cabbage and cauliflower. It was developed in Canada in the 1960s through traditional plant breeding from rapeseed, but the two crops and their oils are distinctly different.

Q: Is canola oil really heart healthy?
A: Doctors and dietitians laud canola oil for both what it does contain and what it doesn’t. Of all common cooking oils, canola contains the most plant-based omega-3 fat (11%) and the least saturated fat (7%) — half that of olive oil (15%).

To see how canola compares to other oils, check out this dietary fats chart.

Q: Is canola oil harvested and processed sustainably?
A: Absolutely. Once harvested, canola seeds are taken to a facility where they are crushed to extract the oil contained within the seed. This oil is then further refined and bottled as canola oil. Basic characteristics of this cooking oil include a pale golden color, light texture, neutral taste and high heat tolerance. The average canola seed is 45% oil (double the amount in soybeans). The remainder of the seed, which is very high in protein, is processed into canola meal and used as a high quality animal feed.

canola giveaway via mealmakeovermoms.com/kitchen

GIVEAWAY: Thanks to our friends at CanolaInfo.org, we are giving away a gorgeous cherry wood bowl with matching salad hands and an OXO Good Grips Salad Dressing Shaker to one lucky winner. To enter, tell us why you like cooking with canola oil or share your favorite recipe that calls for canola.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on April 28th at 5pm EST using Random.org. Good luck!

91 Responses to “A Recipe for Japanese Sesame Slaw and Busting Myths about Canola Oil, PLUS: A Giveaway for a Cherry Wood Salad Bowl and OXO Salad Shaker {Podcast #242}”

  1. Jen Baxter says:

    I love listening to your podcast. I use canola oil for most of my baking and cooking when not using olive oil!

  2. Beth Gormong says:

    I use canola oil for all my baking. I’d love to win the salad shaker to make dressings with it too,

  3. Kellie Van Atta says:

    Since I started following the Mealmakeover moms, I’ve been using canola oil for all of my baking. (Blueberry buckle is my favorite, and I make the pumpkin muffins weekly for my 3 year old). Love the podcast!

  4. Jen Camburn says:

    Just tweeted the link!! I love canola oil – use it in baking, salad dressings, whatever!

  5. Rachel Simmons says:

    I’ve used Canola Oil for cooking since 2002. I switched from vegetable oil once I found out about the health benefits. I still use Canola Oil for the majority of my cooking.

  6. Kelly R. says:

    What a beautiful bowl!! I love canola oil. I use it all the time, often with applesauce as a sub for butter/shortening in baking…

  7. Danielle Pugh says:

    I enjoy using canola oil in cooking and baking because it is light and does not have a strong flavor. My favorite recipe would be one I use all the time which is sauteed zucchini and squash with canola oil.

  8. marie says:

    I made the cornmeal blueberry muffins and forgot to add the blueberries.

  9. Jessica says:

    Sorry, I don’t buy it. Canola is heavily processed – refined, bleached, degummed, and then deodorized – as yes, it does contain the most omega-3 and thus goes RANCID really really fast. I don’t use it anymore, and don’t miss it one bit. We’ve switched to coconut oils, ghee, and good olive oil. I actually use an organic applesauce in place of oils when baking.

    • Janice says:

      Hi Jessica:

      Refined canola oil has a shelf life of about one year stored at room temperature – about the same as other processed oils. The refining process removes impurities that may accelerate oxidation. Luckily, refining doesn’t affect the omega-3 (alpha-linolenic acid) content; it just makes them less susceptible to oxidation or rancidity.

      Most oils on the market are fully refined unless they were extracted using a mechanical-only process such as cold-pressed, expeller, or virgin oils. These oils are generally less stable than fully refined oils because of the compounds that remain in the oil.

      The upshot is that if you are worried about rancidity, it would be best to purchase fully refined oils (or buy small quantities and use them up quickly). Keeping oils in a cool, dark place will also increase their shelf life. Hope this helps!

  10. Kim says:

    I love baking cakes with Canola Oil.

  11. Kim B says:

    I use canola oil when making gluten free pancakes. Love the bowl and salad dressing mixer!

  12. Nicole says:

    I like using canola oil because it is recommended by the Meal Maker Moms! I use it in dumplings for soup.

  13. Hope says:

    Use canola when I use your recipes

  14. Cindy A. says:

    My favorite recipe using canola oil is campfire chicken and beans.

    http://www.justapinch.com/recipes/main-course/chicken/campfire-chicken-w-beans.html

  15. Cindy A. says:

    I follow you on Pinterest.

  16. Cindy A. says:

    I follow The Meal Makeover Moms on Facebook.

  17. Cindy A. says:

    I follow The Meal Makeover Moms on Twitter.

  18. Laura Bourne says:

    My high school aged son loves to work with wood recently started eating salad because of the enticing croutons I tossed in a salad bowl. He loves to cook and we toss in kale and lemon juice. TJs multi-colored Swiss chard tastes great too. Homemade dressing will be my next go to with this lovely cherry bowl.

  19. dinan says:

    It’s the baker’s choice!

  20. Michaela says:

    I like it’s fatty acid profile, neutral taste, and higher smoke point

  21. Sarah says:

    I like canola oil because it doesn’t have a strong taste. We use it when we make tortilla soup.

  22. miranda says:

    I use Canola when I need a neutral oil.

  23. miranda says:

    follow on pinterest

  24. miranda says:

    Follow The Meal Makeover Moms on Facebook and Twitter

  25. Bill says:

    I use Canola for brownies

  26. Gary says:

    Canola is nice for using on the grill so things don’t stick

  27. gary says:

    follow on FB and twitter

  28. gary says:

    follow on pinterest

  29. Bethany says:

    My favorite balsamic salad dressing calls for olive oil but I love using canola oil bc it balances the flavor of the other ingredients without having a distinct oil flavor.

    1/2 cup Balsamic vinegar
    1/2 cup Canola oil
    1/4 tsp garlic powder
    1/4 tsp black pepper
    1 tsp brown sugar
    1 tbsp Dijon mustard

    Combine all ingredients in a jar and shake shake shake. So delicious!!!

  30. D Schmidt says:

    I like cooking with canola oil because it makes my roast potatoes and yorkshire puddings far more crispy!

  31. Julie says:

    Canola oil is the only oil I buy other than olive. I especially like it for baking.

  32. KYRA GORSKI says:

    I use Canola oil in a lot of baking actually………….my friend’s carrot cake uses 1 1/2 cups and it really does come out with a great texture!

  33. Robin G says:

    What a beautiful bowl, would love to win!! Thanks so much for the opportunity! I use canola oil for most of my baking, and olive oil for most of my cooking. Love your podcast, shared your giveaway on FB and Twitter :-)

  34. Felina P says:

    I need to take care of my heart & that is why I love cooking with Canola oil.

  35. kelley chiang says:

    I love using an oil that has so much omega 3.

  36. brecah helm says:

    Its heart healthy for my family

  37. Debra Desgrosiellier says:

    I use Canola oil for so many dishes. Canola and olive oil are the only two oils I use regularly.

  38. Debra Desgrosiellier says:

    I use Canola oil in so many dishes. Canola and olive oil are the two oils I mainly use.

  39. Erin says:

    Truth: my favorite recipe that requires Canola Oil is the MMM Mini Pumpkin Chocolate Chip Muffins. I make them weekly for (and with) my kids.

    I also took this salad to a work potluck today. In addition to the Broccoli slaw, I grabbed a bag of sliced brussel sprouts. It was a huge hit!

  40. Sarah rachel says:

    Love the podcasts!

  41. tracie says:

    As a registered dietitian, i am a strong advocate of using canola oil- because of all its health benefits. Canola and olive oil share the top two spots in my pantry!

  42. Claudia says:

    Since listening to the Meal Makeover Mom’s podcast I have completed switched to Canola oil. I love your show and thank you for all your great recipes.

  43. Nancy A. says:

    I use canola oil for frying potatoes and meats and in all my baking (like cakes).

  44. Gayle Fearday says:

    I use canola oil for all my baking. Nice looking bowl. I tweeted and follow on pinerest.

  45. Lori S says:

    Canola is great for frying. I also use a canola oil spray when baking.

  46. Lisa says:

    I only use canola and olive oils for all cooking.

  47. Lisa says:

    Heart healthy and it doesn’t add any weird taste to foods. Love that!

  48. Janel M. says:

    I like cooking with canola oil because it doesn’t impart flavor like coconut and olive oils.

  49. Janel M. says:

    I follow on Pinterest as: http://www.pinterest.com/jmyers666/

  50. Janel M. says:

    I like The Meal Makeover Moms on Facebook as Janel Myers and follow on Twitter as @VeganJanel

  51. Shannon C says:

    It’s great for high-heat cooking!

  52. Krystal says:

    I only buy Canola or olive oil. Canola is called for in lots of recipes I use.

  53. Pauli S. says:

    I use canola oil for stir-frying and canola oil spray for lots of stuff.

  54. Erin says:

    I like MMM on FB

  55. rhoni4 says:

    I use canola oil for baking. Liked and Followed, tweeted
    https://twitter.com/RonLump/status/459713805724180481

  56. Erin Ruff says:

    I follow @MealMakeverMoms on Twitter (and @JaniceBissex and @LizWeiss)

  57. Erin says:

    I tweeted!

  58. MaryB says:

    I like using canola oil in baking because of its mild flavor and I like it in cooking because I can cook at a relatively high heat without having a problem.

  59. MaryB says:

    I follow on Pinterest. (Okieinwa)

  60. MaryB says:

    I am a fan on Facebook.

  61. sara says:

    I like to use canola oil when cooking mild fish like tilapia, because the flavor is not too overwhelming.

  62. sara says:

    I follow on Pinterest

  63. Marsha Blair says:

    Love to bake and cook with Canola Oil. Only use Canola or Olive oils. Invited to follow on https://www.facebook.com/marsha.blair.75?ref=tn_tnmn.

  64. Christa says:

    I use canola oil for baking almost exclusively…I just made the No-Nut Pumpkin chocolate chip muffins this week!

  65. Lori says:

    I use canola oil for all baking and when we make popcorn!

  66. Janet says:

    I like to use canola oil because it doesn’t have a strong taste. Also, I find that it performs well when I cook at high heat which I love!

  67. Stephanie says:

    I like to use canola oil in montreal slaw, it has a milder flavor than olive oil. It is especially good in recipes where you do not want the flavor of the oil you are using to stand out.

  68. Jessica w says:

    my favorite recipe is my italian salad dressing recipe found here http://warfieldfamily.com/2012/09/our-favorite-italian-salad-dressing/

  69. Jessica w says:

    I Follow you on Pinterest

  70. Jessica w says:

    I Follow The Meal Makeover Moms on Facebook

  71. Gianna says:

    I like using it for baking cakes.

  72. Elizabeth Mayfield says:

    Love using canola for baking.

  73. Elizabeth Mayfield says:

    I love to bake with canola.

  74. Margaret says:

    Love using canola for baking.

  75. Kim says:

    I love making my Triple Chocolate Brownies with canola oil.

  76. Leslie Inglis says:

    I like canola oil’s relatively high smoke point for cooking, and use it in baking also.

  77. Jennifer says:

    I use canola oil in all my recipes that require a high smoke point oil for cooking. I made Mexican rice the other day and had to use canola oil to saute the rice in prior to cooking.

  78. Tara Oliver says:

    I like the subtle flavor of canola oil! That makes it easy to cook with!

  79. Tara Oliver says:

    I follow you on Facebook and twitter as th7272

  80. Tara Oliver says:

    I follow you on Pinterest. I think my name is tara72

  81. Beverly says:

    Our “standard” family pancakes: 1 cup multigrain pancake mix, 1 egg, 1 cup milk and 1 TBSP canola oil.

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