Ingredients:

For the slaw:

• 1 cup green cabbage, thinly shredded
• 1 cup red cabbage, thinly shredded
• 1 medium carrot, grated
• 1 small cucumber, thinly sliced
• 1 small white onion, thinly sliced
• ½ cup bean sprouts (optional)

For the dressing:

• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon chili flakes (optional, for heat)
• 1 garlic clove, minced
• 1 teaspoon grated ginger

For garnish:

• 1 tablespoon sesame seeds
• Fresh cilantro or green onions, chopped

Preparation Method:

1. Prepare the Vegetables:
   • Thinly shred the green and red cabbage.
   • Grate the carrot, thinly slice the cucumber and onion, and rinse the bean sprouts if using.
   • Place all the prepared vegetables in a large mixing bowl.
2. Make the Dressing:
   • In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, mustard, garlic, ginger, and chili flakes until well combined.
3. Mix the Salad:
   • Pour the dressing over the vegetables in the mixing bowl. Toss gently to ensure all the vegetables are evenly coated with the dressing.
4. Garnish and Serve:
   • Transfer the slaw to a serving plate. Sprinkle with sesame seeds and garnish with fresh cilantro or green onions.
   • Serve immediately or refrigerate for 20–30 minutes to let the flavors meld.

Tips for Success:

• Crunchy Vegetables: For extra crunch, you can soak the shredded cabbage in ice water for 10 minutes, then drain and pat dry.
• Customize the Flavor: Add lime juice for a citrusy tang or peanut butter for a nutty twist to the dressing.
• Make Ahead: This slaw can be prepared a few hours in advance. Just keep the dressing separate and toss it in before serving.

For the Salmon:

4 salmon fillets
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp chili powder (optional)
Salt and pepper, to taste
1 tbsp olive oil

For the Mango Salsa:
1 ripe mango, diced
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 avocado, diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste

For the Rice:
2 cups cooked white or jasmine rice
1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

Prepare the Salsa:
In a medium bowl, combine diced mango, tomatoes, red onion, avocado, and cilantro.
Squeeze lime juice over the salsa, season with salt and pepper, and gently toss. Set aside.

Marinate the Salmon:
In a small bowl, mix olive oil, lemon juice, minced garlic, chili powder, salt, and pepper.
Brush the mixture over the salmon fillets and let them marinate for 15-20 minutes.

Grill the Salmon:
Preheat the grill or a grill pan over medium heat.
Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork.

Assemble the Dish:
Serve the grilled salmon over a bed of cooked rice.
Top with the prepared mango salsa and garnish with avocado slices and cilantro

Ingredients

For the Salad:

• 1.5 lbs chicken breasts or tenderloins, diced

• 2 tablespoons poultry seasoning (Cajun, lemon pepper, or your favorite blend)

• 8 strips bacon, diced

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• 1 lb short pasta (rotini or fusilli work best)

• 12 oz romaine lettuce, chopped

• ½ cup freshly shredded Parmesan cheese (plus extra for garnish)

• ½ cup garlic butter croutons, partially crushed

• 1 teaspoon salad seasoning (optional, adjust to taste)

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• ½ cup Caesar dressing

• ⅓ cup ranch dressing

• 2 tablespoons olive oil

Optional: Homemade Caesar Dressing

• 1 cup mayonnaise

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• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 3 small garlic cloves, chopped

• 2 tablespoons freshly squeezed lemon juice

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• ¾ cup freshly grated Parmigiano-Reggiano

• ¼ teaspoon salt

• ½ teaspoon freshly ground black pepper

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

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• Cook the pasta according to package instructions until al dente.

• Drain, rinse under cold water to stop cooking, and set aside to cool.

2. Prepare the Chicken

• In a skillet over medium-high heat, heat 1 tablespoon olive oil.

• Season diced chicken with poultry seasoning.

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• Cook until golden and fully cooked (about 6–8 minutes), then set aside.

3. Cook the Bacon

• In the same or separate skillet, cook diced bacon over medium heat until crispy.

• Drain on a paper towel and let cool.

4. Make the Homemade Caesar Dressing (Optional)

• In a bowl, whisk together mayo, Dijon mustard, Worcestershire sauce, garlic, lemon juice, Parmesan, salt, and black pepper until smooth.

• Refrigerate until ready to use.

5. Assemble the Salad

• In a large mixing bowl, combine:

  • Cooked pasta

  • Chopped romaine lettuce

  • Cooked chicken

  • Crispy bacon

  • Parmesan cheese

  • Crushed croutons

  • Salad seasoning

6. Dress the Salad

• In a small bowl, mix the Caesar and ranch dressings (or use the homemade Caesar).

• Pour over the salad and toss everything together until well coated.

7. Serve

• Garnish with extra Parmesan and a few whole croutons on top.

• Serve immediately or chill for 15–30 minutes for a more refreshing taste.

💡 Tips

• Add halved cherry tomatoes or avocado for extra color and creaminess.

• If preparing ahead, keep the lettuce and dressing separate and mix just before serving to prevent sogginess.