I’m also adding a recipe from purelyplanted.com for Gut-Nourishing Salad with Creamy Peanut Dressing which I know we will need both pre-and post-Thanksgiving’s crazy meals. Use your cabbage, daikon and greens from this week’s box to make that salad.
~Conne
Ingredients:
Dressing: 1/4 cup unsweetened peanut butter, almond butter or tahini 2 tablespoons reduced sodium tamari or coconut aminos 2 tablespoons unseasoned rice vinegar 2 tablespoons lime juice 1 tablespoon maple syrup 1 tablespoon gochujang (optional) or other chili paste 2 cloves garlic 2 teaspoons roughly minced ginger Salad: 4 cups chopped greens, your choice (middle stems removed, leaves chopped) 2 teaspoons extra virgin cold-pressed olive oil 1 tablespoon lemon juice 3/4 cup shredded carrots 3/4 cup shredded cabbage 1/3 cup pickled red onions (see recipe) 1/2 cup thinly sliced radish 2 tablespoons hemp seeds Salt and pepper to taste Optional (to make it extra nourishing): 1 cup cooked buckwheat, quinoa, or other whole grain of choice 1 cup plant-based protein, like cooked chickpeas, edamame, or tofu Pickled Red Onion, Radishes, Cabbage or Beets: 1 medium red onion, thinly sliced 1/2 cup red wine vinegar 1/2 cup water 1/2 teaspoon dried oregano (optional) 1/4 teaspoon salt
Preparation:
Prep Dressing:
Put all ingredients to a blender and blend until creamy smooth. Set aside.
Prep Salad:
Make the pickled red onions (see recipe below) and set aside.
Add the greens to a large salad bowl. Drizzle the olive oil and lemon juice over top. With clean hands, massage until tender, about 30 seconds. Add the carrots, cabbage, onions, radish and hemp seeds to the greens and toss to combine.
Drizzle the desired amount of dressing over top. (I recommend starting with half, tossing, then taste to see if you’d like more.)
Taste for salt and pepper.
Prep Pickled Red Onion, Radishes, Cabbage or Beets:
Put the onion in a bowl or storage container. Add red wine vinegar, water, optional oregano and salt.
With your hands, massage the onion and vinegar mixture for about 30-60 seconds. Store the onion in a sealed container or mason jar for up to one month Use them on top of avocado toast, sandwiches, stir fries and pretty much anything but your morning oatmeal!
P.S. You can pickle other purple and red veggies this way as well, like sliced radish, cabbage, and beets.