Asian Chicken Salad With the Yummiest Dressing

INGREDIENTS

Salad:

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
• 3 cups diced cooked chicken (see note)
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
• 1 cup matchstick carrots (see note)
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see note)
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

INSTRUCTIONS 

• Add all of the salad ingredients to a large bowl and toss. 
• Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.
• Pour the dressing evenly over the salad and toss until evenly combined. 
• Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator - if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving. 

NOTES

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

• Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for the cabbage. I prefer the cabbage finely sliced for this salad (I do it with a knife and just slice as thinly as possible). 
• Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 

Chicken: I prefer the chicken to be diced fairly small for this recipe. 

Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter - it lends a creamy sweetness that is incredible in the salad). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/asian-chicken-salad-best-dressing/

I'm always on the lookout for a chicken salad and this recipe popped up in my email from Mels Kitchen Cafe.  I look forward to fixing this soon.  

Toasted Sugared Slivered Almonds

Thank you google for taking me to this recipe on melaniecooks.com.

How to Tell if an Egg Is Bad

 This popped up on my Facebook page.  I thought it would be good to share here.  

Honeycrisp Apple Broccoli Salad

 A crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for fall gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped
1 large Honeycrisp apple, diced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup red onion, finely diced
1/2 cup shredded sharp cheddar cheese (optional)
For the dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
Directions:

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped pecans, red onion, and shredded cheddar (if using).
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the salad ingredients and toss until everything is well coated.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Prep Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes

I got this recipe off of Facebook All American Eat page.  I haven't tried it yet, but it looks delicious.  

Salsa

Rachel has made up and shared this salsa with us several times.  Scott loves it and I finally made a batch myself.  So easy and so good.  This is what Rachel said when she sent me the recipe:  "1 tsp salt. 3 cloves garlic. I just do 1 jalapeno and don’t roast".

Edible Cookie Dough for One

Description:

This Edible Cookie Dough for One is a quick and delicious treat you can whip up in minutes! Perfectly sweet, with a soft and chewy texture, this small-batch recipe is made without eggs, so you can safely enjoy it raw.

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons brown sugar
1/8 teaspoon vanilla extract
1/4 cup all-purpose flour (heat-treated)
1 tablespoon milk
Pinch of salt
2 tablespoons chocolate chips
Directions:

Heat-Treat the Flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until the flour reaches 165°F (74°C). This step ensures the flour is safe to eat.
Mix the Dough: In a small bowl, cream together the softened butter and brown sugar until smooth. Stir in the vanilla extract.
Add Dry Ingredients: Add the heat-treated flour and a pinch of salt to the butter mixture. Stir until combined.
Add Milk and Chocolate Chips: Stir in the milk until the dough reaches your desired consistency. Fold in the chocolate chips.
Serve: Enjoy your edible cookie dough immediately, or chill it in the refrigerator for a firmer texture.
Prep Time: 5 minutes | Cooking Time: 5 minutes (for heat-treating flour) | Total Time: 10 minutes
Kcal: Approximately 300 kcal per serving | Servings: 1

I got this recipe off of the Facebook page, Easy Recipes  I haven't made it yet, but you can be sure I will!