Thai Cabbage Salad

How one thing leads to another. Starting with a trip to Houston and no kitchen. 

Breakfast: Veggie Omelet and some fruit. (Okay, i should've asked that i receive no toast/potatoes/jam/very little oil but i'm only human and i forgot)

Lunch: Veggie Salad-Dressing on the Side (smart choice)

 Dinner: at Kona Grill. Cabbage Salad. 

Dessert: room service at 10 pm. 

 I have an excuse; Chocolate, Ice Cream, and Caramel Sauce help me deal with my emotions. I should use that more often. 

Ignoring the fact that i fully indulged in my cravings, let's focus on my dinner salad. It comes to me as a MASSIVE bowl of cabbage, light Asian Dressing, Veggies, and Peanuts. It's crunchy, light, sweet, and filling.  I love it. Thus, i must eat it again and here's how i did it. 

Five Ingredients + Peanuts +Dressing = YUM. 

Toss and Eat

ThaiCabbageSalad

Ingredients

4 tablespoons lemon juice

1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon brown sugar 
1 tsp honey
1 tsp soy sauce
2 teaspoons Thai fish sauce
1 green cabbage, finely shredded
10 leaves spinach
1 small red onion, sliced extremely thinly
3 peeled and grated carrots
1/2 cup chopped fresh cilantro leaves
Honey-roasted peanuts

Instructions

In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, spinach, onion, carrot, and cilantro and toss well. The dressing will coat the ingredients very lightly. Throw in a handful or two of peanuts, toss again, and chow down.