The other night it was blazing hot, and I was dreading making dinner. That’s where this refreshing salad came into the picture. I had tried a similar one at Lemonade over the summer, and my daughter and I both loved it. It just so happens that I found this recipe in the most recent issue of Cooking Light. I hope you enjoy it as much as we did.
1 1/2 cups frozen shelled edamame, cooked
1 cup shredded carrots
1 1/2 tablespoon sesame oil
2 tablespoons fresh chopped cilantro
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon of sesame seeds (I used more than that)
1/4 teaspoon kosher salt
1. Place edamame and carrots in a medium sized bowl, then drizzle in oil and vinegar.
2. Sprinkle with seeds, cilantro and salt. Give it a good stir, and viola! It’s ready. Enjoy!
One of my biggest daily challenges is to try to get a healthy meal on the table that the whole family will enjoy, while still shuttling kids to their afterschool activities. But often after working and then doing homework with the kids and driving them to their stuff, I succumb and just throw together some pasta and sauce or end up ordering takeout. I know it’s a bad habit.
Sometimes I will actually plan out the meals for the week on Sunday, and then head to the grocery store, and then chop up some of those fruits and veggies so they are ready to go. That of course is always the plan, but often the weekend fun and busy week gets in the way of my best laid plans. Continue reading Save the Day Chicken Lettuce Cups→
I’m not a big fan of coleslaw, in fact, I really hate most that I encounter. If I am served one, I simply doctor it up a bit. I find that they are too sweet for my taste. And don’t even get me started on mayonnaise. I know some of you love this condiment, but I am purely creeped out by it! It’s eggs and oil and it’s supposed to taste like something other than fat? I just don’t get it.
I digress. Although I have a strong distaste for slaws, I do like shredded cabbage as an alternative to lettuce for a quick salad. And since there’s more good stuff in cabbage than romaine, so I’ve come to topping my tacos as well as serving a shredded cabbage salad tossed with a store-bought Asian Vinaigrette. Paul Newman’s is my favorite right now, and its low fat too.
But this is not a cabbage slaw. It is a shredded carrot slaw with a homemade dressing. And it’s the Big Boy’s favorite salad of the moment.
2 Tablespoons cilantro leaves, chopped
2 Cups shredded carrots (I used the pre-cut ones from the veggie aisle)
3 cups shredded cabbage
2 Tablespoons chopped roasted peanuts
for the dressing:
4 Tablespoons olive oil
4 Tablespoons seasoned rice vinegar
2 teaspoons honey
a pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1. Place carrots, cabbage and cilantro in a serving bowl.
2. In a small Tupperware container mix dressing ingredients together. Put the lid on the Tupperware and shake it vigorously to combine it all.
3. Toss the salad with the dressing and serve with chopped peanuts.