Crunch.

Happy Monday morning y'all!

As I sit here with my hot cup of coffee this morning, listening to Annabelle snore in the background, I can't help but think how blessed I am in this life. Like, seriously. I wouldn't have it any other way. My dad sent this picture earlier in the week to my mom, seester, and I.

To say that I am jealous that he gets to see this gorgeous sunrise from his office is an understatement.

Okay, well, enough of being blessed...on to food! I am a big believer in things that go "crunch," and I'm not talking about crunches as in an abdominal workout (although I am crazy about ab workouts as well). No, I'm talking about crunchy foods...like sweet potato fries, nuts, crunchy peanut butter, chicken fried steak, oh, and salads? 

To me, there is nothing better on a hot summer day, than a refreshing, crisp, cool, and crunchy salad to sweep the heat from under your feet. What am I am poet now? Anyway, this salad is the definition of all of that. 

It begins with half a head of red cabbage

because, what is more crunchy than red cabbage?

Nada.

Oh, then we add some yummy carrots and of course, cilantro.

I'm pretty sure cilantro and I are bff's lately. I mean, until he goes out of season...then we are finished.

Whoa, hold up...then we add this ah-mazing Honey Ginger Walnut Dressing.

Remember that time that I said I didn't like Chinese food?...well, I didn't say I hated Asian flavors.

 BADA-BING!

Then we add some walnuts for extra crunch!

This salad is the bomb-dizzle.

You know I mean business.

I'm off to get the Spice Girls song "Spice up your Life" out of my head because it has been on repeat since last night!

Cilantro-Walnut Cabbage Salad with Honey Ginger Walnut Dressing (GF/V):

Ingredients:

For the salad:

1/2 a head of red cabbage, cored, and cut into very thin slices

1 large carrot, peeled into thin strips using a potato peeler

1 bunch of fresh cilantro, roughly chopped

1/2 c. chopped walnuts (you can increase the amount if you don't think it's enough)

salt and pepper, to taste

For the dressing:

2 T. (non-flavored) rice wine vinegar

2 T. honey, or agave nectar

2 t. low-sodium soy sauce

1/2 t. sirracha (or more if you like it a bit spicier)

1 T. freshly grated ginger

1/4 c. walnut oil

Instructions:

1. Place the cabbage, carrot, cilantro and walnuts in a large mixing bowl.

2. Season with salt and pepper, to taste.

3. In a small bowl, whisk all of the ingredients for the dressing together.

4. Pour the dressing over the salad and toss, coating the salad evenly with the dressing.

5. You can serve this right away or make ahead, the longer it sits in the refrigerator, the better it is!

Serves 4-6.

MANGIA!!!