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.