the julia to my julie //
Tonight we attempted a new cravings recipe, using our farmers’ market finds and the spices available at our local grocery this week. The beauty of rural, small town living is that there are many hobby farmers, with acres upon acres of fresh produce. Trust me, nothing is better than a fresh harvest. On the other hand, country living does have a few drawbacks. The local grocery stores can be limiting in terms of what they carry, and how much they have in stock at any given moment. I never know what I’m going to find, which brings out the fun in learning to cook and experiment with different flavors.
Lately I’ve been looking for ways to incorporate more veggies in my diet. My phone is filled with screenshots of vegetable-based recipes, shadowed by empty promises to try them all. Instead, I end up with some blend of all 500. I’m obsessed! After my kale binge on IG last week, we all know it was time to switch it up a little on the veg spectrum. This week I’ve added cabbage and boy choy to the mix.
This cabbage based salad is totally inspired by the queen, Chrissy Teigen’s Chinese Chicken Salad with crispy wonton skins. There are some changes and additions, but man oh mannnnn…you’ll lick the bowl.
Do it //
1. In a mixing bowl combine all salad ingredients, drizzle with extra virgin olive oil and toss. Using a griddle or skillet, warm vegetable over medium-low heat. Remove after 5 minutes.
2. In a separate bowl, combine evoo, vinegar, yellow mustard, soy sauce, sriracha, honey, garlic powder, and salt.
Plate salad with a light amount of dressing and you have it!!
1/2 medium head of napa cabbage, shredded
1 C red cabbage, shredded
1 large carrot, cut into strips
1/2 C sliced white onion
3 stalks of chopped boy choy (stem + leafy greens)
1/3 C evoo
1/3 C apple cider vinegar
1 tbsp yellow mustard
1 tbsp light soy sauce
1 tsp sriracha
1 tbsp honey (+ more if desire sweeter sauce)
1 tsp garlic powder
1/2 tsp himalayan pink salt