A salad inspired by Greenery Raw Food Cafe

P7200002

This salad is quick and easy to prepare on a hot night when you don’t want to cook.

Salad serves 2 as a side, or 1 as a nice big entree.

Ingredients

Salad

  • 1 medium zucchini, grated
  • 1 carrot, grated
  • 1/2 cup shredded cabbage
  • 1/2 a large red pepper, sliced into thin strips
  • 1/2 cup orange-flavored dried cranberries (available at Trader Joe’s)
  • candied walnuts or slivered almonds (raw or toasted)

Dressing

  • 2 tablespoons orange muscat champagne vinegar (available at Trader Joe’s)
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly grated ginger (or more, to taste)
  • salt and pepper to taste

Directions

Whisk together ingredients for the dressing and set aside. Toss together ingredients for the salad in a large bowl. Add dressing and toss to combine. Scoop into serving bowls and sprinkle each with a handful of nuts.

Ideas/Notes

Let the salad sit a bit before serving. The second half of my salad was tastier than the first.

If you can’t find orange-flavored cranberries, use regular cranberries and then add some orange zest to the dressing. Hey, even if you do have the orange-flavored cranberries, add the zest anyway.

If you can’t find the orange muscat champagne vinegar, use regular champagne vinegar or perhaps white balsamic vinegar and add in a few tablespoons of orange juice. Again, add the orange zest as described above, it will be tasty.

I didn’t add any almonds or walnuts my salad but I suggest them in the recipe since the salad wanted something a bit more, and a little crunch and a nutty flavor would have been just right. I realize candied walnuts aren’t raw, but they sure are tasty. (I make mine by lightly spritzing a nonstick pan with olive oil over medium heat, tossing the nuts until they are toasty, then adding a spoon of sugar and a dash of cinnamon and tossing to combine.)

I served my salad with a toasted sprouted wheat bagel spread with hummus. It would also be good with try with a sandwich or wrap, or simply some multigrain crackers.

If you make this recipe, please leave a comment and let me know if you made any changes or modifications, I would be interested to hear them!

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2 Comments

  1. Jonathan
    Posted July 21, 2009 at 7:15 pm | Permalink

    I like adding lots of crushed garlic to all of my salad dressings 1) to keep the vampires away 2) I eat a LOT of garlic and 3) it’s an emulsifying agent, so it helps the vinaigrette mix into a stable, creamy dressing when you mix it up.

  2. Posted July 21, 2009 at 8:44 pm | Permalink

    That is a great suggestion. Garlic seems like it would have given the kick it was missing. Also, yes, it is tasty too! :)

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