Super Model Project: Tangy Slaw

Ugh, you guys, I am still pawing through the new Chrissy Tiegan cookbook for non-rice, meaty, cheesy, crunchy bits in favor of….salad. :-/ That’s right, my second recipe from the newest Super Model bible was Chrissy’s Tangy (Herby) Slaw. I was kind of OK with it, since her Asian chicken salad was one of my go-to’s from book one. This is like it’s spunkier kid sister- really bright, and flexible. Take that as you like.

Look at all that crunchy, rainbow goodness! Oh and some chicken.

Tangy-Herb Slaw

  • 1/2 head of red cabbage, shredded
  • 1 head of Napa cabbage, shredded
  • 4 scallions, sliced
  • 1 c. shredded carrots
  • 2/3 c. chopped nuts (Trader Joe’s chili-lime cashews, I see you)
  • 1/4 c. chopped mints
  • 1/4 c. chopped cilantro
  • 1/4 c. chopped basil
  • 1/4 c. toasted sesame seeds

**Macarons and Mayhem omits these ingredients because her herbal plants were barren.

  1. Toss all the salad ingredients together.

Tangy Dressing

  • 1/3 c. vegetable oil
  • 1/3 c. rice vinegar
  • 2 T. soy sauce
  • 1 T. honey
  • 1 T. Dijon mustard
  • 1 T. sesame oil
  • 3 cloves garlic, minced
  1. Put all ingredients in a well sealed container and shake it, sister.


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