This crunchy, spicy Asian Cabbage Slaw is the perfect side dish for any meal, especially Asian Tacos! Who doesn’t love taco Tuesday? Amiright?!
Good morning and happy Wednesday day! Today I am sharing a day of eats and a super easy Asian Cabbage Slaw.
Breakfast – A green smoothie that was ugly as sin with avocado toast. Instead of taking an unappetizing picture, here is the nutrition breakdown from MyFitnessPal.
My latest Thrive Market (<– referral link) order included bee pollen, maca powder and green superfood powder all of which went into this smoothie.
AM Snack – Skipped it because silly work got in the way 💁
Lunch – Leftover spaghetti squash with homemade sauce and 1/2 of a huge Italian sausage link. No picture – oops!
I also made a green “salad” (greens in a bowl with a little evoo and balsamic).
PM Snack – Kombucha + an Epic bar
Dinner – Asian Tacos & Asian Cabbage Slaw for the win!
I cooked me ground beef in a mixture of onions, garlic, sesame oil, coconut aminos and fish sauce giving them beef it’s Asian flare. Then I quickly threw together the Asian Cabbage Slaw while the beef was cooking.
And then this happened…
That is a mix of butterscotch, peanut butter and semi sweet chocolate chips. I ate about half of the little dish.
Usually I am not a sweets person but last night I wanted a little something after dinner and my baking chips were the perfect fit.
And now for one of the easiest recipes you’ll ever find on AEH.
Asian Cabbage Slaw
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1/2 tablespoon grapeseed oil
- 1/2 tablespoon sesame oil
- 2 teaspoons honey
- Salt to taste
- 1 bag shredded cabbage or 1/2 head of shredded cabbage
- I used a bag because it was way easier
- Whisk together lime juice, rice vinegar, oils, honey and salts.
- Pour over cabbage.
- Boom. DONE!
I hope you all have a great Wednesday and are just as pumped as I am to be getting over the hump!