In her first cookbook, “Cravings,” supermodel Chrissy Teigen proved that she knows her way around the kitchen. With her new book, “Cravings: Hungry for More,” she builds on the successful formula of the 2016 best-seller. In a style that’s witty, irreverent and refreshingly down to earth, she shares favorite recipes from comfort foods to variations on Thai dishes that she learned from her mom, Pepper.

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.