Summer session at the University of Florida is . . . interesting.
Despite summer A’s accelerated pace, everything seems a bit slower and quieter. Students continue to walk around campus with backpacks, but no one seems to be in a rush.
Completing assignments for my six-week class and working 20 hours a week at a new job have kept me busier than ever. Yet, somehow, I feel more relaxed than ever.
Double-batch dinners and lunchbox favorites like the Apple Cheddar Grape Salad have kept me full and energized during long summer days on campus. However, unlike spring semester, I’m packing my lunch four out of the five school days.
I love my staples, but they’re getting old fast. For this reason, I searched my Pinterest boards for interesting, packable dishes. The following recipe for Asian slaw immediately caught my eye.
How can I resist a refreshing salad filled with crunchy veggies and tossed in sauce laced with peanut butter? 🙂
Recipe slightly adapted from Once Upon a Chef
Total Preparation Time: 15 minutes (includes time for “soaking” the veggies in the dressing)
For the dressing
- Two tablespoons honey
- Two tablespoons oil (I used extra virgin olive oil but canola or peanut would probably taste best.)
- Two tablespoons unseasoned rice vinegar
- 1.5 teaspoons soy sauce
- 1.5 teaspoons peanut butter (I used Trader Joe’s Crunchy Salted))
- 1/4 teaspoon salt
- 1/4 teaspoon Sriracha sauce
- One ginger
- One teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
For the slaw
- Two cups broccoli slaw
- 1.5 cups matchstick carrots
- 1/2 orange bell pepper, thinly sliced into bite-sized pieces
- 1/2 large yellow squash, thinly sliced into bite-sized pieces
- One medium scallion, chopped
- Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. If the peanut butter doesn’t dissolve easily, microwave the mixture for 20 seconds. Stir and set aside.
- Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I needed to add more black pepper and paprika to make it spicier!)
- Eat, pack for lunch or refrigerate for later.
I packed one serving of the slaw, a sandwich, a granola bar, strawberries and a half of a cup of cottage cheese with cinnamon for my long day on campus Tuesday.
I piled two ounces of Publix honey smoked turkey and one ounce Boar’s Head Cream Havarti Cheese on two slices of Trader Joe’s Sprouted 7-Grain Bread. Sriracha, deli mustard and dashes of black pepper, garlic powder and paprika kept things hot and spicy.
This lunch and my snacks were definitely the star foods for the day. I can’t even remember what I ate for breakfast or dinner!
- Are you a fan of ginger?
- Have you tried sprouted grain bread? If so, what’s your favorite brand?
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