The main difference, Teigen says, is there’s a bit more emphasis this time on healthy meals.
“I got to travel and taste more things around the world,” she says in the new book’s intro, “and this book has some recipes with brighter flavors and maybe slightly less cheese and gravy and … ham than ‘Cravings.’” Motherhood has been one of the big changes in her life; she and her husband, singer John Legend, have two young children, and you get glimpses of their busy lives from the many photos in the cookbook.
An example of the healthier trend in Teigen’s recipes is this tangy slaw with an oil-and-vinegar dressing. She describes it as “a clean, crunchy thing you just pull out of the fridge and snack on without feeling like you drank a quarter-cup Miracle Whip chaser.”
TANGY HERB-SESAME SLAW
Serves 6 to 8
For the dressing
1/3 cup vegetable oil
1/3 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon toasted sesame oil
3 cloves garlic, finely minced
For the salad
4 cups shredded red cabbage (1/4 head)
4 cups shredded napa cabbage (1/2 small head)
4 scallions, thinly sliced
1 large carrot, shredded
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
2/3 cup chopped roasted peanuts
1/4 cup toasted sesame seeds
Make the dressing: In a screw-top jar, combine the vegetable oil, vinegar, soy sauce, honey, mustard, sesame oil and garlic and shake until incorporated.
Assemble the salad: In a large bowl, toss the cabbages, scallions, carrot, cilantro, mint, basil, peanuts and sesame seeds together with the dressing to taste, holding back some of the peanuts and sesame seeds for garnish. Garnish with the reserved peanuts and sesame seeds.
Reprinted from “Cravings: Hungry for More” by Chrissy Teigen with Adeena Sussman. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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