Veggie Nuggets with Summer Slaw: A Healthy and Refreshing Summer Meal

Introduction

As the weather warms up, it's time to start thinking about light and refreshing summer meals. Veggie nuggets with summer slaw is a perfect option for a healthy and satisfying meal that's easy to make and packed with flavor.

Ingredients

For the veggie nuggets:

* 1 cup cooked quinoa
* 1 cup grated carrots
* 1 cup chopped zucchini
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped onion
* 1/4 cup bread crumbs
* 1 egg
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

For the summer slaw:

* 1 head of cabbage, shredded
* 1 cup shredded carrots
* 1 cup chopped cucumber
* 1/2 cup red onion, thinly sliced
* 1/4 cup chopped fresh herbs (such as parsley, cilantro, or mint)
* 1/4 cup mayonnaise
* 2 tablespoons vinegar
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Instructions

To make the veggie nuggets:

1. Combine all of the ingredients for the veggie nuggets in a large bowl.
2. Mix well until everything is evenly combined.
3. Form the mixture into 1-inch nuggets.
4. Heat a nonstick skillet over medium heat.
5. Add the veggie nuggets to the skillet and cook for 5-7 minutes per side, or until golden brown.

To make the summer slaw:

1. Combine all of the ingredients for the summer slaw in a large bowl.
2. Toss to combine.
3. Cover and refrigerate for at least 30 minutes before serving.

Serving

Serve the veggie nuggets with the summer slaw on the side. Enjoy!

Tips

* For a vegan option, substitute mashed avocado or silken tofu for the egg in the veggie nugget recipe.
* To make the summer slaw ahead of time, simply combine all of the ingredients and refrigerate overnight. The slaw will be even more flavorful the next day.
* Veggie nuggets can also be baked in the oven at 400 degrees Fahrenheit for 15-20 minutes, or until golden brown.