An empty fridge does not an empty belly make. A week and a half ago, I returned to DC from nearly a fortnight in the Pacific Northwest. Though I had enjoyed an array of delectable eats while away, I dreaded returning home to an empty refrigerator. What had I left behind? Would I be reduced to eating peanut butter and carrots as I had a few years back in college? (note, I didn't actually have any peanut butter in the fridge...) In fact, located in the chiller was a head of cabbage, a beet, and a couple of carrots. What luck!
After a little bit of chopping, a little bit of food-processing, and a little bit of whisking, I had myself a tasty cabbage salad. Of course, my friend berated me for bringing only a pail of slaw for lunch, but in my defense, I was severely limited in terms of resources and time! Anyway, it is a surprisingly filling, very refreshing end of summer salad. And just for reference, a 'slaw' is any salad composed of shredded cabbage!
1/2 small head of cabbage (red or green)
1 medium beet
2 medium carrots
handful raw sunflower seeds (optional)
handful dried raisins or cranberries (optional)
2 tbs olive oil
1 tbs orange muscat vinegar
1 tbs soy yogurt (or tahini)
1/2 lemon, juiced
2 tsp coarse grain dijon mustard
1 tsp agave
salt to taste
sprinkle garlic powder
It also seemed high-time I posted something to Ricki's Wellness Weekend roundups!
Sunday, September 11, 2011
Empty Fridge Quickie
Labels: beets, Cabbage, carrots, gluten-free, raw, salad, sunflower seeds, Vegan
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