Last week we got bombed with a pretty vicious cold. So, "when life hands you lemons," make yummy ginger things! I went with a very simple ginger/sesame dressing adapted from AnneMarie's Ginger Lime Asian Slaw on her blog, "Real Food Real Deals." I put it over some mixed vegetables with plenty of raw ginger. It had a good kick and was delicious mixed with hard boiled eggs or roasted chicken. Her recipe calls for cooking the onions and ginger. I would have done that but didn't have the option. So I just used raw and it still came out great!
Ingredients:
DRESSING
½ tsp. salt
1 tbs. fresh lime juice
1 tbs. light olive oil
1 tbs. minced onion
1 tbs. minced fresh ginger
1 tbs. honey
2 tbs. ACV (Apple Cider Vinegar)
SALAD
Equal parts veggies enough to fill a 9x13x3 inch dish. I used veggies that wouldn't get soggy in dressing.
1 small head of cabbage, chopped (about 3-4 cups)
2 large carrots (spiraled)
2 cups Sprouts
1/2 cup mix of sesame/flax/sunflower/pumpkin seeds
1/2 cup shredded fresh ginger
Directions:
1. Spiral the carrots, toss them together with the cabbage and sprouts in a bowl and set aside.
2. Process all the dressing ingredients in a food processor until smooth.
3. Toss the veggies with the dressing and store in the fridge for up to a week. The salad should be eaten chilled.
7. Enjoy!
Ideas for Eating:
Eat it throughout the week either by itself or mixed with pre-roasted chicken. Add spinach for an extra boost of healthy goodness and flavor! I tried it with hard-boiled eggs and it was delicious. My husband Bob raved about adding sardines to it. To each their own!
DRESSING
½ tsp. salt
1 tbs. fresh lime juice
1 tbs. light olive oil
1 tbs. minced onion
1 tbs. minced fresh ginger
1 tbs. honey
2 tbs. ACV (Apple Cider Vinegar)
SALAD
Equal parts veggies enough to fill a 9x13x3 inch dish. I used veggies that wouldn't get soggy in dressing.
1 small head of cabbage, chopped (about 3-4 cups)
2 large carrots (spiraled)
2 cups Sprouts
1/2 cup mix of sesame/flax/sunflower/pumpkin seeds
1/2 cup shredded fresh ginger
Directions:
1. Spiral the carrots, toss them together with the cabbage and sprouts in a bowl and set aside.
2. Process all the dressing ingredients in a food processor until smooth.
3. Toss the veggies with the dressing and store in the fridge for up to a week. The salad should be eaten chilled.
7. Enjoy!
Ideas for Eating:
Eat it throughout the week either by itself or mixed with pre-roasted chicken. Add spinach for an extra boost of healthy goodness and flavor! I tried it with hard-boiled eggs and it was delicious. My husband Bob raved about adding sardines to it. To each their own!
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