I have officially hit a wall

Friday, November 11, 2011

I have to be honest, the tiredness of a very active 3 year old and the sleepless nights of a 6 week old have just started to kick in. I think all of my adrenalin is gone. That being said, keeping up with the blog this week has been at the bottom of my can-do list.

I swear once we are on something that resembles a schedule and 6 hours of straight sleep, I will make sure you see some extra great things here. Until then I have to give you someone else excellence. Starting with...


Crunchy Asian Salad

{image and recipe via Camille Styles}

ingredients 
1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced 
1 large English cucumber, peeled, cored & cut into thin half-moons
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 cups cooked shelled edamame
1/2 cups roasted peanuts, chopped
4 cooked chicken breasts, chilled
Lime-cilantro dressing (found here)
2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice
Thai peanut dressing (store bought)

directions 
Place cabbages, carrots, scallions, cucumber, cilantro, basil, edamame and peanuts in a very large mixing bowl and toss to mix.

Cut chicken into 1/2 inch cubes and add to mixing bowl.

Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Divide salad among four, very large, chilled serving plates.

Sprinkle salads with diced avocado, toasted peanuts, and cilantro. 

Drizzle Thai peanut dressing over salad. 



Enjoy!

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