Winter Slaw with Brown Rice

It's a new year, and while resolutions are a tad cliche, I still like to use the turning of the calendar as an opportunity to reset and refresh. This year is no different, as I sit here with a laundry list of exciting ideas and goals for 2018, which includes (like most people) focusing on my health. After this summer's health scare I want to get back into healthier eating, exercise, and mental wellness. And I want to really get back into blogging again! So, 2+2=me posting more recipes, both treats but also (hopefully) healthier weeknight dishes.

This meal was one of my first "get healthy in 2018!" dishes of the year, inspired by one of my favorite comfort food blogs Smitten Kitchen. I always know that when a blog I love for treats posts something lighter it will still be super flavorful and feel satisfying, which is exactly what I was looking for.

I subbed in some ingredients I had in the house, vs. what Deb recommends, but it still turned out to be the best winter salad I've ever had.

Winter Slaw with Brown Rice (adapted from Smitten Kitchen on Food52)

Serves 4

• 1/4 c raisins
• 1/4 c white wine vinegar
• 1 head of cabbage, thinly sliced (~6 cups)
• 1 1/2 c cooked brown rice
• 1/4 c sliced almonds
• 1 oz grated Parmesan
• 1 1/2 T olive oil

Combine vinegar and raisins. Let soak for 10 minutes.

Toss all ingredients together in a bowl. Let sit for 15-20 minutes, tossing occasionally.

Serve with your favorite meat (I had crispy chicken thighs)

Nutrition: 272 calories (10.7g fat, 36.5g carbs, 7.2g protein)