Asian Slaw Salad with Ginger-Peanut Dressing

I'm feeling very lethargic today, and it's most likely because I've worked 32 hours in the past two days. I know I'm going to need more energy this week for work, because it's going to be even busier than the last. I saw this recipe on Pinterest and I knew I had to make it because a) it has peanut butter, b) it helps me eat more veggies, and c) it makes so many servings that I can bring it to work for lunch. :)

Recipe (makes 6 servings):
Dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon fresh ginger, minced
1 large clove garlic, minced

Slaw:
2 cups green cabbage, roughly chopped
2 cups purple cabbage, roughly chopped
2 cups carrots, shredded
1 red bell pepper, sliced thinly into bite-sized pieces
1 cup edamame, shelled and cooked
2 scallions, finely sliced
1/2 cup salted peanuts, chopped or use whole
1/2 cup fresh cilantro, chopped

 

Directions:

1. To make dressing: combine all of the ingredients in a medium bowl. Stir until peanut butter dissolves. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Taste and adjust seasoning if necessary.

Bacon and Brussel Sprout Salad

I love brussel sprouts. And when I say love, I mean I've only ever had them roasted. But still, I love them. Isn't that enough? I saw this recipe and I was stoked because it's a brussel sprout salad. But, when I actually started making the salad, I realized it was raw brussel sprouts. And that's when I got wary. I got nervous because the cabbage family is known for having having distinct flavors when the vegetable is raw (For example, broccoli. Know what I mean?)  But lo and behold, raw brussel sprouts are not to be wary of. The dressing makes it quite delicious. And who can forget the bacon? Anything made with bacon is infinitely better!

Recipe (makes ~10 servings):
1 lemon
1 orange
1 shallot, minced
1/2 cup olive oil
6 slices cooked bacon, crumbled or chopped
4 dozen brussel sprouts
1 cup Pecorino-Romano cheese, grated
1 cup almonds

Directions:
1. Cook and crumble the bacon.

2. Squeeze the juice of the lemon and orange into a small bowl with the shallots. Pour olive oil into the bowl, in a steady stream, whisking to form an emulsion (it should appear creamy). Season to taste with salt and pepper. Refrigerate until ready to use.

3. Use a mandolin to shave the brussel sprouts into thin slices so it resembles a slaw mixture (do not include stems).

4. Place almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing, and sprinkle with remaining almonds, cheese, and bacon over the top.