Simple Spicy Asian Slaw

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I may sound like a broken record, but once again I fell off the clean eating band wagon and am pulling myself back on.  This past weekend Bryan and I went out to dinner to celebrate our 3 year/Valentine’s Day.  Needless to say, I always struggle to be healthy when going out to eat especially for special occasions.  We shared an amazing caramelized bacon pimento cheese spread accompanied by homemade pretzel rolls, drank wine, and I smashed my face into a Seafood Risotto.  Langoustines & Shrimp with mushrooms and peas drizzled with a vanilla butter.  Omg.  Check out my instagram for the picture.

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The one two three glasses of wine plus a few after dinner shots at the bar lead to.. well… a difficult Sunday.  Hangover city.  The only cure.  McDonalds nuggets + fries + fountain pop.  Not so clean eating.

So here I am again, yet another week gone and still struggling to stay on the clean eating train.  But similar to every Sunday I pledged to myself to go to the store, meal plan, schedule work outs, and stop being doughie.

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I grabbed a head of cabbage (that was so cheap!!) and decided to try out an asian slaw.  I didn’t want to put too much into the slaw to keep it simple and all about the star of the show, the cabbage.  Now, I know that soy sauce contains a large amount of sodium (that’s why I used the low-sodium version, duh) and isn’t necessarily clean, but considering how great cabbage is for you it doesn’t matter.

I had the slaw as just a simple lunch and it kept me full for awhile.  It keeps well in the fridge and doesn’t even get soggy due to the thickness of the cabbage.  I ate it for several meals and even as a small snack.  Pair it as a side with any stir fry dish or pile it on top of some delicious fish tacos!  Yum.

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Simple Spicy asian Slaw

Hands On Time:  15 minutes   ///   Cook Time:  0 minutes   ///   Servings:  4

Ingredients
1/2 head of green cabbage, cut into thin slices
3 Tbsp low sodium soy sauce
2 Tbsp fish sauce
1 tsp Sriracha (or more if you want really spicy)
3 Tbsp rice wine vinegar
1 tsp honey
1 Tbsp Sesame Ginger salad dressing
2 Tbsp cilantro, chopped
zest of 1 lemon
salt & pepper
sesame seeds (optional)

Directions
1.  In a bowl, combine all the ingredients except the cabbage & cilantro.  Whisk to thoroughly combine and season.
2.  Drizzle over the cabbage and stir in the cilantro and sesame seeds if you are using them.
3.  Place in fridge for about 30 minutes before serving.

Enjoy.

 

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Comments

  1. Judy says

    We all fall off the bandwagon once in awhile! Sometime “Wendy” becomes my best friend!

    • not so doughie says

      I was dying for a Chipotle burrito bowl last night! So far I have been pretty good this past week! We watched a few documentaries about food & nutrition last night. I am so motivated to eat organic and clean even more so :) Gotta keep my bum on that wagon…. maybe there are cocktails & snacks on the wagon!

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