I intended on sharing the cherry rhubarb pie recipe this morning, then I realized it’s been ages since I’ve posted anything healthy. And since the photos I got don’t do the adorable, little pies justice, it was the perfect excuse to share something healthy here today.
Since we moved into our new place, Thom and I have hosted several small gatherings. Which (surprise!) always focus on good, hearty grub. The recipes are (usually) inspired by what I’m craving at the moment, and are always very vegetable heavy. This time around we made walnut encrusted tempeh, sweet cabbage salad, quinoa pesto salad, Indian potato salad (geeze, that’s a lot of salads) and a raw fruit tart. Oh, and according to some, the greatest oatmeal cookies in existence. But that’s debatable. And no, you will not find the recipe on my site because I haven’t posted it yet.
The name of this salad can be a bit deceiving – it’s not that sweet. And it’s a bit tangy. However, guests devoured it and that’s all that matters. Did I mention it takes mere minutes to prepare? Or that it’s perfectly crunchy and pairs well as a side to any summer dinner? Think cole slaw, only fancier. And not covered in mayonnaise.
If you don’t have sesame oil, you can use almond oil, olive oil, etc. – but the toasted sesame oil adds a really great flavor to this salad. In fact, I don’t think I’ll ever make it with any other oil, ever again. Use 1 tablespoon of a liquid sweetener of your choice – agave nectar, coconut nectar, honey, etc. If you don’t have time to let the salad marinate for 30 minutes, you can serve it immideately – but allowing it to soak in the plastic bag causes the cabbage to soften ever so slightly.
4 cups chopped green cabbage
1/4 cup fresh peas
2 green onions, finely chopped
2 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp liquid sweetener
1 heavy pinch fine sea salt
1/4 cup slivered almonds, chopped
Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.
Yield: 6 servings