5-Ingredient Asian Slaw with Peanut Dressing

I'm all about making things fully from scratch. I love when I know every ingredient that goes into the food I'm eating. Since we moved to New York I've gone on a cooking/baking spree and have been making homemade everything: bagels, granola, granola bars, almond milk, black bean brownies, pizza dough...you name it. 

But we all have those days when we need something quick, easy and semi-homemade. I've always loved Trader Joe's and it killed me that I didn't have one nearby when we lived in Orlando. (One actually open up 20 minutes from our apartment in Orlando the week we moved to New York! Go figure!) Every time I'd visit my family in Virginia or Brett's parents in Nashville I'd want to make a trip to Trader Joe's. They have amazing nut butters, Medjool dates and raw nuts that I like to stock up on when I get the chance.

My mother-in-law was always so thoughtful and would buy certain things when we were coming into town. She was also the one that shared with me this amazingly simple coleslaw recipe. It only requires 5 ingredients, but you can easily jazz it up by adding diced tomatoes, mandarine oranges or cashew halves if you want. The main dressing is Trader Joe's Asian Style Spicy Peanut Vinaigrette and it makes anything you put it on taste amazing.

I know that not everyone lives by a Trader Joe's, but for those of you who do, this recipe is a great go-to recipe for really busy days. If you don't live by a Trader Joe's, I'm sure you could use another kind of peanut dressing. You can also check out my Indonesian Peanut Sauce!

Asian Slaw with Peanut Dressing

(Serves 6)

Ingredients:

• 3 cups shredded green cabbage*
• 2 cups shredded carrot
• 1 cup shredded purple cabbage
• 12 oz. bag frozen edamame, cooked
• 3/4 cup Trader Joe's Asian Style Spicy Peanut Vinaigrette
• Optional: Diced tomatos, mandarine oranges, cashew halves

Directions:

1. Combine the shredded cabbage, carrot, cooked edamame and any optional ingredients in a large bowl. 
2. Drizzle the peanut dressing overtop and stir well to coat all the veggies. 
3. Let the slaw sit in the fridge for 1/2 hour if possible to allow the flavors to meld.

Notes: You can do any ratio of shredded cabbage and carrot that you like. Just have it equal about 6 cups.

Eat Consciously,

Faith

Curry Roasted Cauliflower and Chickpea Salad with Sweet Tahini Dressing.

I crave this salad like it's dessert and I can't help but go back for seconds. Every. Time.

Usually salad aren't my first choice for a meal, but lately I've been experimenting more with toppings and dressings and they've started to grow on me. A while back I discovered this amazing Sweet Tahini Dressing from Happy. Healthy. Life and I've been drizzling it on everything. It's my favorite on roasted cauliflower and carrots!

Not long after I discovered the Sweet Tahini Dressing I came across a recipe for curry roasted cauliflower and knew that I would wanted to try both of them together. So I got to it. I added in chickpeas for some protein and crunch and the combination was just as I hoped: INCREDIBLE!

Curry Roasted Cauliflower and Chickpeas

(Serves 4)

Ingredients:

• 1 head cauliflower cut into florets
• 2 cups (or 1 can) chickpeas, rinsed
• 1 1/2 tablespoons olive oil
• 1 tablespoon curry powder
• Salt and Pepper to taste

Directions:

• Preheat the oven to 425 degrees.
• Prepare a baking tray with aluminum foil and set aside.
• Place the cauliflower florets and chickpeas in a large bowl and drizzle with the olive oil.
• Shake the curry powder, salt and pepper overtop of the veggies and toss everything together so that the cauliflower and chickpeas get fully coated with the spices.  
• Pour the veggies on your prepared baking tray and roast in the oven for about 20 minutes until fork tender.

For Kathy's Sweet Tahini Dressing you'll need:

• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1 1/2 - 2 tablespoons agave nectar
• 1/2 teaspoon garlic powder
• Juice of one small lemon
• Salt and pepper to taste

Place all the dressing ingredients into a bowl and whisk until smooth.

Curry Roasted Cauliflower and Chickpea Salad 

with Sweet Tahini Dressing

(Serves 4)

Ingredients:

• 4 servings of spinach
• 1 recipe for Curry Roasted Cauliflower and Chickpeas (see above)
• 1 recipe for Sweet Tahini Dressing (see above)

Directions:

1. Evenly divide the spinach among four bowls and top with the curry roasted veggies and dressing.
2. That's all there is to it! Enjoy!