Thai Slaw / by Lindsey | Dolly and Oatmeal

so we're in the clear!  amesy has been free of his cold as of a few days ago, which is such a relief, plus we're all finally getting some sleep again! he will be 4 whole months on friday and i can't quite grasp how this time has both flown in a sense, while also inching by.  since we returned from LA the other week he seems to have grown so much.  he looks bigger, more mature; his smiles seem to begin at his toes and work their way up his whole body before he opens his mouth to grin the widest, silliest grin.  he's lifting his head, even when laying down, and inching his legs like a caterpillar on his tummy as if he wants to go and explore all the places. it's enchanting and heartbreaking and magical (i.e. all the emotions).  all i want to do is eat him up, capture every coo, and take in his general enthusiasm for life and things around him.  

now that he's bigger and can hold his head up better, we got a carrier that's easy for frank and i to put on by ourselves, and has the option for ames to face out - which he loves!  most nights when i'm prepping dinner, amesy's at his most curious.  sometimes he can occupy himself in his rocker with a toy, but most times he's strapped to either frank or i as we clean, chop, and cook.  i joked to frank that this babe is going to be meal prepping by age 3!  he's super observant, and for the most part a happy camper just watching me go as i simultaneously cook and bop him around. it's been such a fun thing that we've been doing together, i hope it only continues :)

this salad/slaw was way too involved in the prep process to wear the amesy.  but while there's a lot to chop, you get to enjoy it for days and days, as it made a hefty portion!  it's a recipe from tess masters' newest cookbook, the perfect blend which has nourishing blender recipes for smoothies, snacks, salads, main dishes, and dessert.  in this recipe the blender is used for the delicious dressing that tops the slaw!  it's cashew-based which makes it super creamy and gives it a delicious flavor, and mixed with vinegar, tamari, sesame oil, and a good bit of lime juice.  i typically stay away from salads in the winter, but the raw, crunchy vegetables combined with the lush dressing turned out to be the perfect wintery side.  there are so many recipes i'm looking forward to trying, especially this recipe for a cauliflower mac n' cheese with (grain-free) cauliflower breadcrumbs! spring cookbook season is upon us, and i couldn't be more pumped for it!

warm winter hugs! xo

thai slaw 

reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. published by Ten Speed Press, an imprint of Penguin Random House LLC

| serves 8 as a starter, 6 as a main; dressing makes 2 cups (480ml)


  • 1 teaspoon finely grated lime zest, plus more to taste
  • 1⁄2 cup (120ml) fresh lime juice
  • 1⁄3 cup (80ml) extra-virgin olive oil
  • 1⁄3 cup (80ml) rice vinegar
  • 1/3 cup (80ml) toasted sesame oil
  • 1⁄4 cup (37g) roasted unsalted cashews
  • 3 tablespoons gluten-free soy sauce or tamari
  • 3 tablespoons coconut sugar
  • 2 tablespoons minced fresh ginger
  • 1⁄4 teaspoon red pepper flakes
  • 1⁄4 teaspoon natural salt


  • 6 cups (480g) firmly packed shredded Chinese or napa cabbage (1 small head)
  • 4 cups (400g) firmly packed shredded red cabbage (1⁄4 large head)
  • 2 cups (160g) loosely packed bean sprouts
  • 2 cups (180g) ribbed, seeded, and julienned red bell pepper (1 large)
  • 1 cup (40g) firmly packed finely chopped cilantro
  • 1 cup (150g) roughly chopped unsalted roasted cashews
  • 1⁄2 cup (25g) firmly packed finely chopped Thai basil
  • 1⁄2 cup (20g) firmly packed finely chopped mint
  • 1⁄2 cup (25g) firmly packed diagonally sliced green onion (green parts only)
  • natural salt, to taste
  • limes wedges, to serve

optional boosters

  • 1 cup (50g) julienned leek (white part only)
  • 2 or 3 medium tangerines or mandarin oranges, peeled and segmented
  • 1 teaspoon ribbed and finely chopped kaffir lime leaves, plus more to tast


  1. to make the dressing, throw all the dressing ingredients into your blender and blast on high for about 60 seconds, until smooth and creamy. tweak the lime zest to taste.

  2. toss all of the salad ingredients, including the leek, tangerine, and kaffir lime boosters, in a large bowl. fold the dressing into the salad, then chill, covered, for 30 to 60 minutes to allow the flavors to open and mesh. season with salt to taste, and serve with lime wedges.


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