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Cabbage Stir Fry Salad

Cabbage Stir Fry Sesame Salad

Serving size 2

 

From the Cutting Board:

  • ½ head of green cabbage (a pre-packaged cabbage slaw works fine too)
  • 1-2 cups of shredded Rotisserie chicken
  • 2 cups Stir-fry vegetables-- I used green beans, broccolini, asparagus, red peppers, zucchini & squash, 
  • ¼ cup Shredded carrots
  • 1 Tbsp chopped cashews (any nut works)
  • 1 pinch sesame seeds
  • 1 clove of garlic, minced
  • Sesame oil for pan-frying

Dressing:

  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar 
  • ¼ lime juiced 
  • 1 clove of garlic, minced 
  • 1 squirt Sriracha

 

To the Salad Bowl:

Chop your stir-fry vegetables and toss in a steamer basket on the stovetop. Steam until all vegetables are cooked. While the veggies steam, chop the cabbage into thin strips for the base of your salad. Peel apart the rotisserie chicken and add as much as desired on top of your bed of cabbage. By now your stir-fry veggies should be steamed and ready for a quick pan fry with sesame oil and garlic. Once the veggies are coated with oil & garlic add them to your salad. Finish off your salad with a sprinkle of shredded carrots, cashews, & sesame seeds. Last but not least, drizzle the dressing while tossing all the ingredients together and enjoy!

XX

Maggie

 

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