March 3rd, 2015 at 5:05 am
Now that we’ve turned the calendar to March, I can officially talk about how much I’m craving spring.
My warm and sun-soaked vacation comes to an end today. It’s been such a treat to escape the Wisconsin winter for a bit. As I take to the skies and head home today, I’m crossing my fingers that I bring an early spring back home with me!
It’s funny how my appetite changes based on the weather. I went from slurping down warming soups and hot beverages a few weeks ago to craving salads, slaws, and lots of water as soon as I arrived in Hawaii.
My family and I love cooking our own food when we’re on vacation. Cooking for us doesn’t feel like work—it’s just part of life and we love the rhythm of preparing and eating meals together.
When the weather gets warm, I’m all about the kale salads and cabbage slaws. They’re so easy to make, last for days in the fridge, don’t get soggy, and pair well with just about any main dish. I love pairing a fresh, crunchy slaw like this one with my Super Healthy Veggie Burgers, Chicken Caesar Meatballs, Turkey Sausage Stuffed Mushrooms, and any kind of grilled fish.
Spring may still be a ways off for those of us in the Midwest, but I’m hoping that the more warm-weather food I make and eat, the faster the weather will respond.
Cabbage Slaw with Cilantro Lime Dressing
This crunchy slaw is the perfect simple side dish to just about anything off the grill. Feel free to add additional vegetables like shredded carrots, finely chopped kale or broccoli, or chopped bell peppers.
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 cup thinly sliced scallions
1/4 cup pumpkin seeds, toasted
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
2 tablespoons honey
1 teaspoon finely grated lime zest
Sea salt and black pepper, to taste
In a large bowl, combine the green and red cabbage, scallions, and pumpkin seeds. In a separate bowl, whisk together the olive oil, lime juice, cilantro, honey, and lime zest. Pour the dressing over the vegetables and toss to coat. Season to taste with salt and pepper. (Can be made in advance and refrigerated for up to 3 days.)
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