Summer Cabbage Slaw

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This week has been an exhausting week. I made it out of the 1st trimester, was still taking care of a recovering sick baby, and had an event in Pittsburgh that I went to [for those who don’t know, Pittsburgh is a 2 hour round trip for me]. Also, we live down the street from a university, and many of the students returned for the fall semester. Since Hubs works in the university bookstore, he’s been busy this week too. We were both so busy that we kept reaching for easy meals that required little to no preparation, and also, little to no nutrition. I had a head of cabbage sitting in the fridge and I didn’t want it to go to waste, so naturally I searched “cabbage” into Pinterest. I got some inspiration for this from a specific pin, but honestly, the recipe did not meet my expectations, so I’m not even going to bother posting the original recipe. Too much olive oil, too wet of a salad… it was just bad.

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Instead, I’ll give you MY recipe for delicious summer slaw. Its packed with veggies and has a delicious dressing, so it doesn’t even feel like work to eat something so healthy. It took me awhile to make my own variation on that original pin, but I think this recipe is the perfect solution! Here’s what you need for the salad itself:
-5 cups of shredded cabbage [you can buy prepackaged, but I prefer organic, so I sliced my own]
-1 cup of corn [if you’re using canned corn, make sure to drain the corn before using]
-1 red bell pepper chopped
-1 avocado [not too ripe] cubed

Then for the salad dressing:
-1 Tb Extra virgin olive oil
-2 limes juiced
-4 Tb greek yogurt
-1.5 Tb honey
-1 Tb hot sauce
– **optional** 1/2 cup of cilantro leaves

Whisk together the dressing ingredients in a small bowl and set aside. [If you do choose to use cilantro, I would blend these ingredients in a nutribullet or blender]. Add all of the cabbage salad ingredients to a large bowl. Pour half the dressing over the salad and mix with your hands or with tongs. Continue to add dressing to your taste, and that’s it! You can even make this hours ahead of time and it still tastes great whenever you decide it’s meal time.

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We served our slaw with some roasted chicken drumsticks. YUM. I felt like it was a good way to get us back on the healthy eating track after a crazy week of compromise.

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One comment

  1. mariaholm · August 24, 2015

    I do as you – create my own recipes with what I have I’m the fridge and from recipes found at the Internet

    Like

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