Mixed Cabbage Slaw with Carrot Ginger Dressing

original source

Servings: 4 - 8	Preparation: 30 Minutes
Equipment	Tools
	Large Bowl High Speed Blender Cutting Board Medium Knife Peeler Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 13
Salad 1/2 head Red Cabbage 1/2 head Napa Cabbage 3 Scallions (sliced) 1/4 cup Radish (sliced) 1 Avocado (diced) 1/4 cup Cilantro (coarsely chopped) Dressing 2 Large Carrots (chopped) 2 Scallions (whites only) 1 inch Ginger Root (peeled) 1/2 cup Apple Cider Vinegar 1 tsp Dijon Mustard 1/3 cup Mayonnaise Salt Pepper

Chop the red cabbage, napa cabbage, 3 scallions and radishes and put into a large bowl. Mix well and set aside. For the dressing peel and chop 2 large carrots and put them in a high speed blender. (I use a Vitamix.) Thrown in the chopped whites of 2 scallions, 1 inch of ginger root, and 1/2 cup apple cider vinegar. Blitz until ingredients are liquified. If the mixture is too thick add a little water and continue blending. Add 1/3 cup mayonnaise and salt and pepper to taste before blitzing again. Continue until the dressing is completely smooth and uniform. Add the diced avocado to the salad and top with the chopped cilantro. Either pour the dressing over top or serve it on the side. There may be more dressing than salad so throw some in the fridge and save for later.

Harissa Roasted Carrots and Arugula Salad

original source

Servings: 4	Preparation: 45 Minutes
Equipment	Tools
Stove Oven	Baking Sheet Small Pan Cutting Board Large Bowl Peeler Medium Knife Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 10
Salad 1 pound Carrots (sliced) 1 1/2 tbsp Olive Oil 1/2 tsp Salt Pepper (to taste) 1 tbsp Harissa 5 oz Baby Arugula 4 oz Goat Cheese 1/4 cup Dried Cherries 2 tbsp Toasted Sunflower Seeds Dressing 2 tbsp Balsamic Vinegar 1/2 tsp Salt Pepper (to taste) 1 1/2 tbsp Olive Oil

Preheat the oven to 400°F. Peel and slice the carrots into thin 2 inch sticks. Put the carrots on the baking sheet and pour on the olive oil. Add the salt, pepper and harissa to the carrots and disperse evenly with your hands making sure all the carrots are well coated. (You want a lot of flavor in each bite.) Wash your hands and put the carrots in the oven and cook until they are soft enough to poke a knife all the way through. 15 to 40 minutes. While the carrots are in the oven, put the sunflower seeds in a pan and toast. Put the arugula in a large bowl and pour on the dressing. Crumble the goat cheese atop the salad. Sprinkle the dried cherries over the salad. When the carrots are out of the oven and cool, place them on the salad. Top the salad with the toasted sunflower seeds.