I typically serve a big salad with every dinner. We skip salad plates and usually just eat it right out of a big ceramic salad bowl we received as a wedding gift. It’s become such a habit that I always forget to give dinner guests salad plates and I have to stop myself from diving fork-first into the bowl. You know your friends are considered family when they are invited to eat directly out of your salad bowl.
Yes, we keep it classy on the homestead!
Since delicate greens aren’t quite in season yet I’ve been relying on heartier veggies to create fresh and crunchy salad concoctions. Using things like cabbage, carrots, fennel and Brussels sprouts as bases for salads means salad leftover end up being lunch the next day instead of compost. I made this Gingered Cabbage and Carrot Slaw on a Friday and we ate from it the rest of the weekend! Plus, using your food processor saves a ton of time and your knuckles will be happy that they are not coming into contact with the box grater. THAT is never a good thing!
Gingered Cabbage and Carrot Slaw
For the salad
handful of parsley
2 medium carrots, peeled
1/4 of a head of green cabbage, cut in half
1/2 an apple, chopped
For the dressing
Juice of 1 lemon (lime juice would work too)
1/2 tablespoon apple cider vinegar (optional, depends on how sour you like it)
1 drop DoTERRA ginger essential oil (you can also finely grate fresh ginger, use about 1/2 tablespoon and add more if needed)
salt and pepper to taste
drizzle of organic extra virgin olive oil (about 2 teaspoons)
- Add the parsley to the food processor and pulse until roughly chopped. You don’t have to remove the parsley from the food processor. You’re basically going to build your salad in the food processor. Add grating insert and the grate carrots. Then, remove the grating insert and replace with the slicing insert. Slice the cabbage into the carrots and parsley.
- Put the prepared vegetables into your serving bowl and add the apples. Toss until well combined and set aside.
- In a small bowl mix the lemon juice, apple cider vinegar (if using), ginger and a generous pinch of salt. Whisk until well combined and pour over the slaw. Mix the slaw until well coated. Let sit for at least 10 minutes before serving. The salt and acid will help soften the cabbage a bit and draw out some of the water. Shortly before serving drizzle the olive oil on top and add some freshly grated pepper. Toss and serve. Enjoy!
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