Wednesday, October 26, 2011
A tasty and energizing salad that stores well for snacking all week.
Cabbage to Beet ratio around 1C Cabbage to 1/3C Beet
Plus Raw Sunflower Seeds
Chopped Fresh Dill, Parsley or both.
1/4 slices of one firm , sweet apple , skin on.
Shred cabbage quickly:
Take a 1/4 head, with a sharp knife slice down the sides.
I prefer to peel and julienne the Beet with a ceramic knife.
Herbs, rinsed, pressed dry with a towel, chopped fine
Never chop Parsley or other fresh Herbs in a food processor.
Dressing for 2 C shredded Cabbage and 2/3 Beets,julienned
1 C Seasoned Rice Vinegar (Marukan Orange Label-sweet)
1 TBSP Grapeseed Oil
2 tsp Maple Syrup
Splash of Pickle Jar Vinegar
3 tsp Prepared Horseradish, vegan style
1 thumb Ginger , peeled, fine chop
2 pinches of Dry Mustard
1 tsp Sea Salt or HERBAMARE
Ground Pepper to taste
optional: Juice of 1 Orange in place of Pickle Vinegar
Haven't any Raw Sunflower Seeds on hand?
Try Walnuts or Hazelnuts toasted or raw
+ Add a tsp Flax Meal for a boost.
Topped it off with a scoop of Chive infused Cashew Ricotta, pg 162
Thoroughly enjoyed along with a Veganopolis Pot Pie, pg 178