Made By Girl: asian cuisine.

FOOD: Asian Super Slaw Salad

Hi Made By Girl readers, it is Amanda from A Life Well Lived here to share one of my all time favorite salads with you. I am just going to put it out there - this might be the best salad that you ever make. This Asian Super Slaw Salad is super healthy but also super tasty. It is crunchy and creamy all at the same time. Plus this is one of those recipes where everyone loves it, picking eaters and vegetarians alike. It is just that good.

This salad is really adaptable. You could top it with peanuts for an extra crunch. Adding green onions or mint would be delicious. You can use all purple cabbage or even all carrots. The sky is the limit. If someone in your family can't eat peanut butter, try it with tahini or almond butter. It might taste a little bit different but it will still be creamy and delicious.

Ingredients:

1/3 cup rice vinegar
1/4 cup walnut oil
1 tablespoon sesame oil
1/3 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
1/2 cup chopped fresh basil
sesame seeds

Whisk the first 8 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Let stand at room temperature 30 minutes before topping the vegetables with it.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper to taste and sprinkle with sesame seeds.

Serves about 6 people.

- post by Amanda

FOOD: Asian Chicken Lettuce Wraps

Lauren here today, with a crowd-pleasing appetizer for your next get together. Think of this as the healthier sister to the P.F. Chang's version that everyone loves.

Yes, there are a gazillion copycat recipes of this app floating around, but my take is a little different and still full of plenty of flavor. The best part is how easy it is--the perfect kind of dish to serve up at a party and let your guests help themselves. Keep reading for the recipe!

Let's start with the ingredients. Most recipes call for ground chicken, which happens to include dark meat. Instead, cook a few chicken breasts to shred so you get the lean, white meat only.

Shredded carrots and radicchio are an easy way to sneak in some extra nutrients and balance each other out (sweet and bitter). The dressing is where it's all at, though. Dijon mustard and minced ginger pack a lot of flavor, and using light soy sauce cuts out some of the extra salt.

To serve, Boston or Bibb lettuce leaves work best as they're naturally curled into the perfect-sized cups. Set out fresh bean sprouts for a low-cal crunchy topping, as well as chopped chives and toasted sesame seeds.

For the dressing:

1/4 cup low-sodium soy sauce

1 1/2 tablespoons rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon minced ginger

1 teaspoon crushed red pepper flakes

1 1/2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

For the filling:

4 cups shredded cooked chicken

2 small radicchio, shredded

2 carrots, shredded with a box grater

For serving:

Bibb or Boston lettuce leaves

Fresh bean sprouts, toasted sesame seeds, and chopped chives for garnish

Sriracha for added heat

Instructions:

1. In a small bowl, combine first five ingredients. Whisk in the vegetable and sesame oil.

2. In a large bowl, mix shredded chicken, radicchio and carrot. Add the dressing slowly, tossing to combine. You may not need all of it.

3. To serve, spoon chicken mixture into the lettuce leaves. Top with bean sprouts, chives and toasted sesame seeds.

-Recipes & images by Lauren Craig