February 24, 2013

book clubs & salads.

This week I hosted my first book club. That's a big deal. I've been in a book club with some wonderful ladies for a couple of years, and have never been able to have them over. Now that I've got a place of my own, I was beyond excited to have them come see it! 

The book (Flight Behavior) was amazing, and I made a light, airy Asian salad to go with it. It's one of my favorite recipes (I think there was a week over the holidays where my sister and I made it every.single.day). It can be time consuming (or you can cheat and buy the pre-shredded ingredients), but it's worth it! YUM! 

The recipe is from one of my favorite food blogs, Dinner: A Love Story

3 tablespoons rice vinegar
1 1/2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon fish sauce 
lime juice from half a lime
1 teaspoon minced ginger
1 drop of hot pepper paste (I just use a little hot sauce) 
1/3 cup grapeseed oil
2 to 3 large handfuls of shredded cabbage (both Savoy and Red)
half a handful of shredded baby spinach
1 handful of shredded carrots
1 bunch (about 5-6) scallions, white and light green parts only, chopped
1/2 cup cilantro, chopped
2 chicken breasts (poached/simmered for 15 minutes in a pot filled with 3 cups of water, a 1/4 cup rice wine, a little soy sauce, a half an onion) shredded (when I'm low on time, I just buy a trusty rotisserie chicken and shred the white meat!)
handful of chopped peanuts to taste
sesame seeds 
In a large bowl whisk together all the dressing ingredients. To the same bowl, add all salad ingredients and toss until combined. 

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