Lately I’ve adopted a new method of cooking. It’s called see-what’s-in-the-fridge-and-throw-it-all-together-before-it-goes-bad. Have you heard of this method before? It’s a most classical approach to fine dining, I assure you. Heh.
I’m side-tracking here, but let’s get real for a second. We should all try to cook more this way! Because otherwise, this is how my story goes: I buy an ingredient for a recipe. I use a tiny portion of it. I stick it in the fridge, optimistically promising myself that I’ll figure out something to make with this later. I forget about said ingredient. Three weeks later, I find the ingredient shoved to the back of the fridge—bad, so very, very bad. I throw it out. The end.
So this is me encouraging you to throw aside the cookbooks now and then, and create something that uses what you have on hand! It’s prudent, it’s liberating, and it’s somewhat… thrilling, because there’s always that risk that it just doesn’t quite turn out right (okay, I know you’re rolling your eyes and saying, “Sure, Katelyn, you’re such a thrill-seeker…”). Anyways, just promise me you’ll try it? Please? Okay, the preaching is over now. Thanks for listening. I feel so much better.
So let’s get back to this salad. This salad is the most fortunate result of one of those raid-the-fridge-for-something-to-eat nights. Not only did I save a half-head of cabbage and some cilantro from inevitably ending up in the trash, but I also discovered a delightful and healthy dish that will most definitely be made again.
This Peanut Ginger Chicken Quinoa Salad is fresh and peanut-y and wholly satisfying. Methinks you’ll love it.
Come to me…
I love you, you sweet bowl of deliciousness.
Hope you enjoy!
Dressing recipe from Once Upon a Chef.