Cabbage and Carrot Salad with Peanut Sauce makes a great meatless lunch or dinner!
Hi, it’s Maria from Two Peas and Their Pod. I am back with another Meatless Monday recipe!
Your salad bowl is the perfect place to experiment with different flavors and ingredients. A handful of new ingredients can renovate an otherwise everyday bowl of salad greens into something that will send your taste buds screaming for more! That’s why this Cabbage and Carrot Salad with Peanut Sauce is the perfect place to begin.
All month long I have been taking classic Better Homes and Garden recipes and putting a Two Peas and Their Pod twist on it. Just a few changes to keep things interesting.
This time I made BHG’s Cabbage and Carrot Salad with Peanut Sauce and simply used vegetable broth instead of chicken broth for the peanut sauce and added some crunchy bell peppers to the salad. Easy peasy!
The peanut sauce has excellent Asian inspired flavors. You won’t even notice the switch of broths. Combining it with fresh cabbage, shredded carrots, cilantro and bell peppers, adds up to an appealing and filling winter salad. The bold creamy dressing envelopes the salad without overpowering all of the other ingredients and topping it with the honey roasted peanuts compliments the dressing and adds a sweet and exciting touch.
For the addition of bell peppers I simply julienned them very thinly and tossed them in with the cabbage and carrots. Adding bell peppers gives the salad another dimension of crunch and color. This salad is as wonderful to eat as it is pretty to look at and is a dynamite way to get several servings of vegetables in one single and delicious meal.
Add some fun ingredients and voila, a salad can become a meal. This Cabbage and Carrot Salad will provide a rainbow of colors and flavor to any weeknight meal. Chop, dress, toss and devour!
You can find the recipe and instructions here. This salad is perfect for Meatless Monday!
If mealtime in your household involves the words “quick,” “easy” and “minimum mess,” then look no further than this 30-minute Chicken and Broccoli Stir-Fry starring tender diced chicken and fresh veggies tossed in a tangy ginger-soy sauce.
This meal-in-a-bowl has become a go-to in my weeknight repertoire. And not only does it fall under the “Fast and Flavorful” category, it can also be as healthy or as indulgent (read: noodles!) as you’d like. But before you fire up those flames, read on for my top tips for stir-frying success.
Standardize Your Sizes: The size of your ingredients plays an important role in how quickly and evenly they will cook. Put those knife skills to the test and aim to slice and dice each ingredient into equal-sized pieces.
Pick Your Pan: To wok or not to wok? That is the question. While a wok’s high sides will minimize any potential mess from the frequent stirring (hence, stir-frying), a sauté pan with 2- to 3-inch high sides will work just fine.
Cook, Remove, Repeat: The technique of stir-frying often involves cooking some ingredients, removing them from the pan, adding other ingredients, and then tossing it all together for the big finish. In this particular recipe, we stir-fry the broccoli and peppers, remove them, stir-fry the chicken with the sauce, and then add back in the veggies.
This method of preparation prevents varying ingredients from being overcooked or undercooked. By cooking the veggies, removing them, and then adding them back in at the end, we’re preserving their tender texture while avoiding a mushy mess.
Ready for a no-fuss meal that will make the most of all those leftover odds and ends in the fridge? Wok and roll with this quick and easy recipe for Chicken and Broccoli Stir-Fry.
- Kelly Senyei, Just a Taste
Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.
I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!
I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.
I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)
I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.
I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!
For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.
I will be making this recipe again and again. I know you’ll enjoy it if you try it!
For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.
Hello! Kate from Cookie and Kate here. I’m excited to share this restorative miso soup today, which is a perfectly simple, hot one-pot meal. It’s light but filling, which is just the kind of meal I’m craving on these chilly days when I’m feeling overstuffed from all the holidays feasts.
Miso is on my short list of “magic ingredients,” right up there with various vinegars and flaky finishing salts. Miso is most often made of fermented soy beans, and it adds a delicious umami flavor to Japanese-style dishes. It comes in several different colors; white being the most mild in flavor and the darker red, yellow and black colors have more intense, complex flavors. So far, I have only experimented with white miso, and it adds a delicious “je ne sais quoi” factor to Asian dishes. It really made this simple soup go from ordinary to something special.
Once miso hit my radar, I was surprised to discover that it is relatively easy to find at grocery stores. Look for it in the refrigerated section (typically near the tofu). It also lasts for a few months in the refrigerator, so I don’t worry about it going bad.
For this soup recipe, I followed BHG’s Asian Chicken Noodle Soup recipe, making it vegetarian with a couple of simple substitutions. I used vegetable stock instead of chicken stock and extra-firm tofu instead of chicken, which I chopped into small, bite-sized strips. I also added a carrot that I sliced into ribbons using my vegetable peeler, and spiced up the final result with some sriracha. I hope you’ll give it a try soon!