Wow…The last time I posted was in March. I didn’t even realize how much time had actually gone by since my last post. I knew it had been a while but when I logged in to write this post I was surprised at the date of my last one. Well, life has been busy, that’s for sure. Too busy for my liking. Sometimes I feel like life is a bit of a whirlwind. It’s easy to say, “Oh things have been crazy!” And that’s definitely true. But the flip side is I haven’t been as intentional about blogging and writing as I should be. It’s what I love to do and when I don’t do it I feel like something is missing. But even though I love it, it takes time and brain power and discipline. And lately I’ve been putting that time and brain power and discipline into other things. And I’ve felt drained. I haven’t had the time (or made the time) to be creative in the kitchen, to work on my writing, to read, to do many other things that make my soul so happy. So needless to say, I’m happy to be blogging today. I’m hoping this will be the start of more regular blogging once again.
Things aren’t really slowing down the next few weeks (updates to come), but I’m certainly going to try to be more intentional about making time for the things that are important to me. I’m realizing that balance is so key in almost every aspect of life. Obviously, sometimes you have to do things you don’t want to do. But, you shouldn’t ALWAYS be doing things you don’t want to do. At least I don’t think so? I’m striving to find that balance. Sometimes, I do really well at it I think. Other times, not so much.
(Cue corny transition) Balance is also key in this cabbage and jicama slaw (haha). Red cabbage can be a little bitter by itself, but gets kind of mellowed out when it’s combined with jicama. Jicama, by the way, is an ugly vegetable. I’ve walked past it so many times at the grocery store without giving it a second glance. But once you get past it’s ugly outer peel, your left with a crunchy, sweet, very mild and mellow vegetable that’s great with dips or guacamole or chopped up in salad. It pairs perfectly with the bitterness of the red cabbage in this recipe. The salad is further “balanced” (I’m keeping with this balance theme okay?) out by the flavors of honey and lime. It takes minutes to prepare and it’s super refreshing for summer. Pair it alongside any grilled meats or burgers at your next barbecue.
So, here’s to summer, this cabbage and jicama slaw, and to balance. May I do a better job at juggling the things I “have to do” and the things I “love to do”.
Refreshing cabbage & jicama slaw (adapted from Geoffrey Zakarian’s jicama slaw)
1 tbsp of honey
zest of 1 lime
2 tbsp of lime juice
1/4 cup of olive oil
1/2 a head of red cabbage, thinly sliced
1 jicama, peeled and grated (using a box grater)
2 scallions, thinly sliced
1/4 cup fresh cilantro
salt & pepper
1. Whisk together the honey, lime juice & zest, and the olive oil in a large bowl. Season with salt and pepper.
2. Toss the thinly sliced red cabbage and grated jicama with the vinaigrette in the bowl.
3. Add the scallions and cilantro, a bit more salt and pepper, and toss to combine everything.