Here’s the thing of it: I work almost all the time, and always at weird hours. It’s just the way my life is these days. Somedays I start at 5am and some days I finish work at midnight, which has lead me to some very strange eating patterns. Most of them involve a whole lot more sugar than I will ever admit to on this very public forum because, if we’re being real here, I’m totally unwilling to admit it to myself.
But I struggle, as I know a lot of people do, with working long hours and trying to eat vegetables at the same time. Some people, like my sister, buy their veggies pre-cut because it saves time. But you get totally subpar vegetables if they were cut 5 days ago, so I’ve resisted this, and instead, I’m getting into salads and things that aren’t full of delicate greens, but instead are full of hearty veg that stay crisp even when you dress them. The sort of salads that you can make in a big bowl and continue eating for a couple days. The kind of salad that eat with dinner on Sunday night and eat left overs for Tuesday lunch in between your baking shift and your serving shift when your too exhausted to much of anything but eat and sleep.
And if you’re that tired, as I seem to be an awful lot lately, I figure it’s better to eat coleslaw than it is to eat left over meringues. Especially if said coleslaw isn’t the Southern mayo kind, but the Asian sort, dressed in nothing but lime, soy, and peanut oil.
1/2 head Purple Cabbage
1 bunch Green Onions
1/4 cup Cilantro
1/2 cup Roasted Peanuts, peeled
Juice of 1 lime
2 tbsp Peanut Oil, or other neutral oil, like Canola
1 tbsp Soy
Fish Sauce, optional, to taste.
Mix together the lime, soy, and fish sauce if using in a large bowl. Add in the oil and taste to check the seasoning. Adjust if you need it (I used a bit more soy, but I am a salt fiend…)
Thinly slice the cabbage by hand, using a mandolin, or the slicing attachment of a food processor.
Add it into the bowl with the dressing.
Thinly slice the green onions on a bias and mix them in too.
Chop the cilantro and the peanuts and put them on the top.
C’est finis, so simple, and so delicious, and it will keep getting better for about 3-4 days in the fridge.