Thai cabbage slaw is the perfect, quick dish to keep handy when you have a busy week ahead. Keep this delicious, nut-free recipe to store in your back pocket for an easy go-to.
First day of junior year, here I come! It’s insane that I’m halfway through college already. Was it really two years ago that I moved into my freshman dorm and met my roommate for the first time? Time has simultaneously flown and dragged by.
This semester, the main chunk of my classes are business and English, for my majors and minor, although I am also taking nutrition, for personal interest and exploration, as well as a history class for gen-eds. Not only is the content broader, but my classes are in more than just two buildings, so I actually get to see more of campus! Thank goodness; you don’t know how boring it got walking the same two hallways day in and day out last year.
I can’t make up my mind how I really feel now that the day is here. Excited, nervous, impatient, anxious, happy, sad. (This sounds awfully like the names of Disney’s seven dwarfs’ cousins.)
In all seriousness, though, it’s a pretty big deal. This is the time when people stop cutting you slack (if they were before) and instead expect you to have it all figured out. No one says “don’t worry, you’ve got plenty of time” anymore if you admit that you’re still not sure what you want to do post-graduation. Professors crack down in classes that are more major-specific. If you didn’t feel competition before, then you probably will now as everyone vies for the top internships.
Now I’m one of the upperclassmen, but I feel like just another big kid on the playground.
The first day of elementary school was way more exciting. Taking a picture at the bus stop in the morning, wearing a favorite dress and my backpack on both shoulders. That was before it was cool to use only one strap, before we wised up to the damage we were inflicting on our spines. Don’t worry, you won’t find me single-strapping it anymore.
This week should be lighter since it’s syllabus week, which will help with the transition. Getting back into the swing of homework calls for a big mental shift, but nothing I can’t handle. Not so secretly, I love being in school. There’s something very satisfying for me in the routine and structure of it all. Even jotting assignments and due dates down in my planner, knowing that I can check things off at the end of the night, makes me happy.
Like my mom always said, nerds come out on top in the end.
Because my schedule is pretty full, it’s important to keep my fridge stocked with healthy options that are easy to put together at meals. Remember that thai sauce? The nut-free one made with Sunbutter, that’s right. It’s the perfect thing to make a batch of on a Sunday and keep handy for dressings and stir fries.
Especially on a super simple salad like this cabbage slaw. It’s just 5 ingredients and 1 pan. No pile of dirty dishes to wash, no large time investment to keep you stuck in the kitchen while stressing out about the work waiting to get done. Oh, and it’s got zero added sugars, nuts, dairy, or gluten, making this a great Whole30-approved addition to your menu.
Starting right now, with one Thai cabbage slaw with Sunbutter dressing coming up! It’s time to nourish our bodies and nourish our minds.
- 1 tbsp avocado oil
- 1 leek, white and light green parts only, sliced thinly*
- 10 oz package shredded purple cabbage
- 10 oz package shredded carrots
- 2 tbsp sesame seeds
- ⅓ cup nut-free Thai sauce
- Heat avocado oil in a large pan on medium flame. Sauté the leeks for about 3 minutes, until soft and slightly translucent.
- Add the cabbage and sauté for 2-3 minutes, stirring occasionally. You don't want the cabbage to lose its color.
- Remove from heat. Add the carrots and sesame seeds, tossing to combine.
- Pour over the dressing. Add more to taste.
- Store in a container in the fridge for up to 1 week. Add more dressing prior to serving if necessary.