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My friend, Holland, hosts a regular Lady’s Night Potluck. I have been attending for over a year now and have grown to learn that a majority of the crowd is gluten-free, vegetarian, and/or vegan. Out of respect for the food preferences of the majority, I have always tried to bring a vegan dish that is light on the stomach, yet rich in nutrients. And because this event often yields a crowd of 20, I try my best to make a massive dish that takes little time to prep in the kitchen and doesn’t put a dent in my wallet.

Lady’s night resumed last week and I was trying to figure out a dish I could make that I hadn’t made before. Then I remembered a stellar dish that my girlfriend, Star, made for her get-together a few weeks ago. I know that Star doesn’t like to spend too much time in the kitchen, so I knew the recipe couldn’t be too hard to repeat. I couldn’t believe it when she told me that she whipped up the recipe by combining any Asian foods she could find in her place one day when she was feeling hungry! She did a fantastic job! The Asian Cabbage salad was a hit at my potluck. Thank you Star for allowing me to share your special recipe with the masses! I would like to show my gratitude by naming this recipe after you! When I repeated the recipe, I made a few modifications to decrease calories.

Ingredients:

• 2 10-oz bag of pre-shredded cabbage from Trader Joe’s
• 3 Tbsp sesame oil
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• black pepper and sesame seeds to taste
• 1.5 Tbsp brown sugar (I used calorie-free Stevia brown sugar)
• chopped cucumbers (I used 2 1-foot long cucumbers, shaved them, sliced them, and then cut them in half)
• When I enjoy this dish alone, I like to add 4 oz of grilled chicken

Method:

• Just prior to serving, combine all ingredients in a large sealed container, shake, and serve!
• Day-old left-overs are pretty damn good too!

Thanks again Star! This dish is becoming a staple for me!

Stay Fit, Stay Happy, and Stay Healthy!

-Lauren