Thursday, July 26, 2012
For the Dressing
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the Slaw
- 4 cups shredded red and green cabbage
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
- Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.A summertime favorite.
I've made this recipe a few times from Whole Living magazine and everyone loves them. Super quick, easy and nutritious
- 1 1/2 cups whole-wheat flour
- 2 tablespoons toasted wheat germ (I did it in the microwave)
- 2 tablespoons cane sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups skim milk
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- Vegetable cooking spray
- 1 pint strawberries, hulled and sliced
- 1 cup low-fat plain Greek yogurt
- Maple syrup, for drizzling
- Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
- Stir egg mixture into flour mixture and mix until just combined.
- Coat waffle iron with cooking spray.
- Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.