Hot Sweet Salad
Here's a fun take on a classic salad that's packed with way more nutrients. We'll replace ordinary lettuce with some crispy cabbage. When it's in season it is quite cheap. Ah, but the real magic of this recipe is in the salad dressing. You've never had a dressing quite like this one. Sweet, spicy and rich, it turns a random batch of veggies into something desirable.
Salad Ingredients
1/4 cup shredded white cabbage
1/4 cup shredded red cabbage
1 meidum red onion diced
1/2 cup sliced carrots
1 red bell pepper matchsticked
1 cucumber thinly sliced
1/2 can sliced black olives
1/3 cup roasted almonds
3 cloves roasted garlic minced
Combine all ingredients and combine in a large bowl. Lightly toss to combine. Set aside in the fridge.
Dressing Ingredients
1/2 cup vinaigrette dressing
2 tbls roasted garlic hummus
2 tbls hot sauce
zest and juice form one lemon
Whisk together all ingredients. Let sit at least 1 hour in the fridge. Pour over salad mix. Toss to distribute over the salad. Serve immediately
Top with rinsed black beans or wasabi edamame.
Garnish with shredded pepper jack.
It's vegan if you leave off the cheese or use vegan cheese.
Salad Ingredients
1/4 cup shredded white cabbage
1/4 cup shredded red cabbage
1 meidum red onion diced
1/2 cup sliced carrots
1 red bell pepper matchsticked
1 cucumber thinly sliced
1/2 can sliced black olives
1/3 cup roasted almonds
3 cloves roasted garlic minced
Combine all ingredients and combine in a large bowl. Lightly toss to combine. Set aside in the fridge.
Dressing Ingredients
1/2 cup vinaigrette dressing
2 tbls roasted garlic hummus
2 tbls hot sauce
zest and juice form one lemon
Whisk together all ingredients. Let sit at least 1 hour in the fridge. Pour over salad mix. Toss to distribute over the salad. Serve immediately
Top with rinsed black beans or wasabi edamame.
Garnish with shredded pepper jack.
It's vegan if you leave off the cheese or use vegan cheese.
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