Asian Salad with Carrot-Ginger Dressing

Carrot Ginger Dressing | cHowDivine.com

I hope mother nature has been kinder to you than New Yorkers this summer. The heat has been unrelenting. The heat and the humidity has been unbearable. And if you are a fellow New Yorker trudging through the subway system, I empathize. It can feel like you are simmering in stew. And if you are visiting NYC on vacation, don’t get too happy if you spot a relatively empty train car when the others are packed to the gills. The air conditioner is likely broken in that car. 😉

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Green “Goddess” Smoothie

Green Smoothie | cHowDivine.com

A girl can’t live on meat and potatoes alone. Well, I can’t anyway. I’ve been running ragged for the past month or so. I’m naturally a healthy eater, because I generally gravitate towards healthier foods. But when I’m running ragged and stressed out, my palate desires nothing short of comfort food. Let me just tell you what I had for dinner this past week: prime rib with a side of mashed potatoes last Friday; buffalo chicken “salad” with a tub of fries last Saturday; fish and chips on Sunday; the greasiest burger you can imagine with a tub of fries on Monday; and two giant chocolate peanut butter cupcakes with soy ice cream on Tuesday. And for that buffalo chicken “salad?” “Salad” is euphemism for batter and creamy dressing with a couple of lettuce leaves. It would be an understatement to say that I feel sluggish.

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Sangchu Geotjeori (Korean Lettuce Salad)

Sangchu Geotjeori (Korean Lettuce Salad) is commonly served with Korean Barbecue at Korean restaurants. Its slightly salty, sweet, and vinegary taste complements Bulgogi and Galbi perfectly. I love it, in part, for the convenience, because I use it in lieu of lettuce wraps – saam – sometimes. It’s almost like eating a bulgogi or galbi lettuce wrap, deconstructed. And you don’t have to get your hands “dirty” in the process.

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Creamy and Spicy Korean-Style Slaw

I was really in the mood for a fat sandwich a few days ago. But even with sandwiches, I need a little bit of Asian or Korean flair to it. So I decided to make some Korean-flavored slaw to add to the sandwich in lieu of lettuce. I usually make it mayo-free, because I’m not crazy about mayonnaise. I rarely ever eat it. In fact, I only ever eat it mixed with gochujang (with a very few exceptions). But I wanted something creamy and spicy for my sandwich.

I usually make it with napa cabbage, but you can substitute it with regular green cabbage or even bok choy. And I add a lot of cucumber slices for their crunch. This slaw is perfect for a meaty sandwich or just as a side dish for those end of the summer barbecues.

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