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This summer has been the first summer that I’ve constantly craved cold veggies. I just want some sort of slaw or salad every day. And I’m not talking about the normal salad with all the stupid leaves in it. No thank you. I’m talking about a potato salad or beet salad or tomato salad. Leaves are a waste of time. I’ve said it ever since I started this blog 6 years ago. So I’ve been making slaws and salads weekly whenever I’m in town. And it makes dinners so much easier every night because then I don’t have to think about getting my veggies in. BOOM, the veggies are right there, ready to go!
Anywho, this slaw is delicious and wonderful and perfect for eating a few days in a row. And it takes no effort which is my favorite type of recipe.
Speaking of no effort, I think my brain has officially shut off even though I still don’t leave for the Caribbean for 3 more days. So here’s the breakdown of the trip: My friend Vanessa went on this yacht island hopping trip through the Caribbean last year with 9 other people and loved it so much that they all booked it again. Well a couple from last years trip split and didn’t want to go on the trip so Vanessa asked me. I instantly said yes and booked 2 spots not knowing who would go with me. The husband can’t go because he works 400 days a year so his sister is coming with me instead! Luckily, she’s awesome. So we fly into St. Martin, then sail to St. Kits and Nevis, St. Barths, and Anguilla. The boat has a chef on board who feeds us daily and helps us sip on the best drinks ever! How delightful is that? I’ll be gone for 9 days straight. That’s 9 days of bikinis, 9 days of too much sun, and 9 days floating in crystal clear water. I can’t even.
Anywho, my brain has stopped responding to me. I have a million things on my to-do list but keep putting all of it off until the next day…until the next day includes a flight to St. Martin where the to-do list dies. That’s totally the adult thing to do, right? Right! Adulting is overrated anyways. And stressful. I’m over it. Checking out. In the meantime, I’ll be eating this slaw since I’m too lazy to cook right now. I think the conclusion of this post is that I’m lazy AF right now.
- Yield: 6-8 1x
- 1 head of napa cabbage, thinly sliced
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- 1 bundle of radishes, julienned
For the dressing
- Thinly slice all the veggies and add them to a large bowl
- In a high speed blender, blend together orange and lemon juice, sherry vinegar, honey, garlic, and salt & pepper. While the blender is on, drizzle olive oil until mixture begins to emulsify to the perfect dressing consistency. Lastly, add in cilantro and mint and blend to mix.
- Pour dressing over veggies and toss to coat completely. Garnish with minced cilantro and mint on top!
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Oh, Hi! I’m Juli.
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