Easy Quick Cabbage Salad

Original recipe here by Coclarkincooks

This is quick, easy, but she doesn't give any exact measurements, so I'm guessing here, but massaging cabbage, like kale, makes it so much more palatable! You could add more ingredients. I did add one thinly sliced red bell pepper because I think I used too much boullion when I made this and needed to decrease the saltiness.

1/2 head of cabbage (red or green) thinly sliced
1/2 t vegetable boullion (I used "better than bullion)
pinch of salt
1 bunch thinly sliced green onions

Dressing
1 clove garlic microplaned
1 t roasted sesame oil
1 T rice wine vinegar
1/2 t fish sauce

Massage cabbage with boullion and salt for five minutes. Set aside.

Microplane garlic into a glass jar. Add sesame oil, rice wine vinegar and fish sauce. Shake. Let the dressing stand for approximately 10 minutes to take out the rawness of the garlic.

Add green onions to massaged cabbage. Dress salad and serve.

SkinnyTaste Wonton Soup

 Original recipe here: https://www.skinnytaste.com/wonton-soup/

I made this as a way to clean out my freezer. My substitutions are in italics and this recipe is very forgiving when it comes to substitutions.

Ingredients

▢6 cups chicken broth low sodium

▢1- inch piece fresh ginger, sliced thin I didn't love biting into a ginger slice, but I do like the convenience of slicing over microplaning...maybe I will try that next time.

▢1 clove minced garlic measure with your heart, I used 3 cloves

▢20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s I think my package of wontons had about 16...that was plenty

▢1 1/2 cups sliced shiitake mushrooms I had a bag of frozen assorted mushrooms from Trader Joe's that I had been trying to figure out how to use...it might have been more.

▢4 baby bok choy, halved lengthwise and halved I used a half bag of frozen spinach

▢1 tablespoon soy sauce

▢1 teaspoon sesame oil

▢scallions, sliced green parts only for garnish

I added edamame as well.

Instructions

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.