Saturday, December 7, 2013

Crunchy cabbage and avocado salad and a documentary

Crunchy cabbage and avocado salad packed for the lunch box

Over the next couple of days you can check out the documentary, Food Matters, online for free.  Food as medicine and eating for optimal health are the main topics.  If this interests you, it's worth checking out the film this weekend.

A couple of days ago on an unexpectedly warm day, I took the opportunity to gather a few vegetables from under the covers of the tunnels in the garden as the light quickly faded.  I gathered a red cabbage and pulled a bunch of carrots to make a fresh salad.   Check out the original recipe that inspired the salad above.

Crunchy cabbage and avocado salad

serves 4 as a main dish salad or six as a side

1/3 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1 tablespoon Bragg's Amino Acids, tamari or soy sauce
2 tablespoons maple syrup or agave nectar or local honey
2 tablespoons stoneground or dijon mustard
red pepper flakes or hot sauce, to taste (optional)
2 garlic cloves, crushed or minced fine
1 in piece of ginger, finely minced
1/2  purple cabbage, chopped
1 small red sweet pepper
3-4 large carrots, grated
1 small head of broccoli, chopped
1/4 red onion, minced fine
1 1/2 cups rinsed and drained cooked chickpeas or shelled, steamed edamame
1/2  cup roasted, unsalted cashews
1-2 avocados, peeled, seeded and cubed

To make the dressing,  in small bowl, whisk together vinegar, olive oil, sesame oil, maple syrup, Bragg's amino acids, mustard, garlic, ginger and pepper flakes until well blended.  

In a serving bowl, toss cabbage, carrots, broccoli, pepper, onion, chickpeas and cashews.  Pour the dressing over the salad and stir to coat completely.  Add avocado and stir gently into mixture to incorporate but not break up the cubes too much.  Serve as a side or main dish salad.

Heirloom cabbage and carrots picked fresh from the garden for the salad

Thanks for reading!

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