So far, so good. It’s day three and I’ve managed to steer clear of cookies, candy and potato chips. My willpower probably won’t really be tested until I hit day 10 or so. I’m reminded that I truly to prefer to eat healthy, whole foods that I prepare myself but I get caught up in convenience and years of bad habits. We are programmed to crave sugary, greasy fattening foods. It does take more time and a little bit of planning but eating healthy and cooking most of your meals should be enjoyable, not a chore.
I could eat a salad everyday and never get tired of them. The one thing I do get tired of is all the cleaning, chopping and cutting that has to happen. I find that if I prep a few days worth of greens and veggies and have them ready to go I am much more likely to throw a salad together rather than grab take-out on the way home. This is a recipe that I’ve been making on and off for a few years and I love it. Crunchy asian cabbage, sweet carrots, creamy avocados and nutty cashews topped with a spicy peanut dressing makes this one of my favorites. Feel free to adjust or add your favorite veggies or protein to the mix. Sliced red pepper, shelled edamame or some shrimp or chicken all make great additions. The one thing you don’t want to omit are the fresh herbs, they really add a lot of flavor that compliment all the vegetables. Lightly dress the salad and taste it before adding more dressing, a little goes a long way and leftovers are great to use a dip for spring rolls.
Crunchy cabbage salad with spicy peanut dressing
Makes 2 large or 4 small servings
for the salad:
- 1 head napa cabbage, thinly shredded
- 1/2 small head red cabbage, thinly shredded
- 1 carrot, peeled and julienned
- 1 cup snow peas, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup cilantro leaves
- 1 avocado, diced
- 1/4 cup chopped roasted cashews
- 2 tablespoons black sesame seeds
for the dressing:
- 2 tablespoons smooth peanut butter
- 2 tablespoons rice-wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon sriracha
- 1 clove garlic, finely minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons water
Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.