Asian Slaw

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, and Cassandra from Powered By Bling, to create awesome healthy recipes each week!

This week’s theme is…Portable Picnic! Make sure you hop around to check out all the amazing recipes in this link up and feel free to add your own recipe as well!

Before I get to that (I know, I know. I take you guys on a detour every week, but mehhhh <3 you know it’s only ’cause I love you guys!)…here’s a mad lib for the #LJInspired challenge! You can read more about the Lorna Jane philosophy from two of my favorite bloggers, Jess @ Hello To Fit, and Jill Conyers!

As you’ve probably been hearing ad nauseam by this point, I’m in study hibernation right now for part 2A of my medical licensing exams, and it’s full of fun (not). I’m living at the cat shelter again and my study snacks consist of peanut milk toast and copious amounts of green tea, with super delicious breakfasts and dinners (a “life on the farm” post will probably appear at some point). Hopefully the studying will pay off and I’ll be able to make good on what I wrote in that mad lib, because I really mean it! That would be my biggest life achievement yet! <3

My friends and I are kindasorta in the midst of cooking something up that’s loosely related to that at the moment, and I’m supersuper excited about it…but any further planning for it is going to have to wait til after we take our boards. (I hope it comes to fruition though–it’d be so darn awesome! <3!) I’ll likely be less weirdly vague about it once we actually get somewhere with it (aka after we actually discuss in August).

Have I rambled on for long enough? Probably. Here’s my take on Asian Slaw! :P

Asian Slaw

Print Recipe

Asian Slaw

Course: Salad

Cuisine: American, Asian, Multicultural

Keyword: easy, healthy, quick, vegetarian

Servings: 4 servings

Ingredients

Salad

• 1 bag cole slaw mix
• 1/2 cup diced pepper blend
• 1/2 red onion diced
• 1 tbsp sesame seeds
• 1/2 cup edamame
• 1/2 - 1 cup shredded carrots

Dressing

• 1/2 cup natural peanut butter
• 2 tbsp mango rice wine vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• drizzle of sesame oil
• 1-2 tsp lemon juice
• sriracha to taste

Instructions

• Add all salad ingredients and toss until combined.
• Mix together all dressing ingredients and stir until well combined.
• Mix and serve! (You can store the dressing in a mason jar for easy portability!)

End-of-Week-ish Recap!

• Did you check out my review of Hugh Acheson’s The Broad Fork? It focuses on all sorts of seasonal recipes for fruits/veggies found at farmers’ markets + CSA boxes! :]
• I’ve been kinda changing up Medical Mondays for the past month or so, so…this week’s topic is actually on 5 Tips For Securing Recommendation Letters! :]
• Ever heard of a shark tank? :O That (or bodyweight exercises during study breaks) would be my choice if I had 10 minutes to squeeze in something healthy/fitness-related!
• Read more about my thoughts on my inpatient Internal Medicine rotation (aka last 3rd-year rotation)!

Check out more Foodie Friday recipes!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Emily | blog | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Cassandra | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Hot Off The Grill!