Home Ec Bec
I've been in a bit of a cooking rut the past few days.
A batch of cookies I was completely excited about were an epic failure - the dough didn't hold together so they melted all over the pan AND they tasted terrible. Sigh.
THEN, I decided to make pizza and let's just say it was a total meltdown. It ended with a hole in the crust and the ugliest shape you ever did see. I can't even show you, I'm too embarrassed. But, it tasted GREAT. So, when I get my act together, I'll make it again and share the recipe with you all. Promise!
Needless to say, I needed a break from the kitchen. We went out to dinner for the first time since March (OMGITWASSOGOOD), ordered in Chinese food and basically ate leftovers. It was awesome.
So, I decided to ease back into the cooking game with a no-cook salad. Baby steps, people!
This salad is nice and crunchy and so incredibly fresh! The dressing is a little sweet and a little salty and definitely delicious!
I think it pairs well with fish!
Prep Time: 20 minutes
Cook Time: 0 (yay!)
Total Time: 20 minutes
1/2 small head of red cabbage, julienne (sliced thin)
1/2 small head of green cabbage, julienne (sliced thin)
2 large carrots, diced
1 cup edamame (steamed from frozen bag)
1/4 cup cilantro
1/4 cup peanuts, crushed
1/4 cup rice wine vinegar
2 Tbsp honey
2 Tbsp low sodium soy sauce
1 Tbsp creamy peanut butter
1 Tbsp hoisin sauce
salt + pepper
Whisk together rice wine vinegar, honey, low sodium soy sauce, peanut butter and hoisin sauce. Set aside
In a large salad/serving bowl, place cabbage, carrots, edamame, cilantro and peanuts.
Pour sauce over vegetables and toss to combine. Taste and season with any salt and pepper you feel is necessary.