I have started mapping out the rest of my summer and it has really caused some intense sadness. For the first time in my life, I really and truly understand why people move to warmer climates when the circumstances of life allow. I don’t passionately hate the cold like most, but I’m mostly of the opinion that the days that fall between FRIGID and WAY TOO FREAKING HOT are a grand total of like 4 for a calendar year.
It makes the whole JOB thing a real bummer, let me tell you. If there’s any time in my life I could warm up to being a stay-at-home mom, it’s summer. The park on a Tuesday? Sounds lovely.
Our summers are usually booked with visitors and we’ve had a few other than our families. But thus far, just family. It’s been fun. My in-laws were recently sending their plans between now and Labor Day while my sister-in-law is planning a trip in this fall and it makes me realize how quickly summer is passing by.
It makes me not only motivated to fire up the grill, but also feeling as though I need to push through this summer cold and hit the streets for a run tonight. Or maybe even the beach. Ooo…yes. Sounds lovely and long over-due! Plus, as previously stated, it’s one of only a handful of perfect days and not taking advantage is simply a sin!
Another perk to summer? Cabbage! I mean, my CSA. Delivered right to my door and PLENTIFUL in cabbage, I’ve been quite creative as of late. There’s only so much cabbage a girl can eat, but when my kids started helping me devour this recipe, it certainly helped the cause.
Packed with flavor, texture, and all sorts of good-for-you ingredients, this immensely flavorful salad is a fun and different option for any time of the year. The sauce is silky smooth and the perfect blend of rich coconut, creamy peanut butter, tangy ginger, and a bit of spice. Absolutely delicious!
- ⅓ cup light coconut milk
- ¼ cup smooth peanut butter
- 1 Tbsp toasted sesame oil
- 2 Tbsp fresh lime juice
- 1 Tbsp low-sodium soy sauce
- ½ tsp crushed red pepper flakes
- 2 tsp rice wine vinegar
- 2 tsp honey
- ⅛ tsp ground ginger
- 3 cup loosely packed shredded cabbage*
- 2 cups broccoli slaw
- 8 green onions, sliced
- 1 red bell pepper, diced
- ½ cup cilantro, chopped
- 1½ cups rotisserie chicken, shredded
- 1 cucumbers, seeded & diced
- ½ cup slivered almonds
- Place sauce ingredients in a blender or mini food prep and pulse until smooth; set aside.
- Combine all salad slaw ingredients, cabbage through cucumber, in a large bowl. Pour dressing over the top and toss well. Top with slivered almonds.
Recipe slightly adapted from The Creative Bite