Tuesday, August 18, 2009

Quick Summer Salad

I don't know about you, but during the summer months when it's hot I tend to want to eat mostly vegetables and fruits and nuts and seeds, and not want to cook too much. The reason why I haven't been blogging much lately is because I've been preparing a lot of salads with ingredients from the farmer's market, and they seem too basic to blog about (but no less delicious!).

This is a great summer salad, easy and fast. I imagine it would go great with barbeque'd tofu, veggie dogs or the like (like coleslaw). There's not even much prep-work involved - you can do all the shredding in a food processor.

Beet, Carrot and Cabbage Salad


2 cups savoye cabbage, shredded

1 cup carrots, shredded

2 beets, shredded
1/3 cup green onions, thinly sliced


1/8 cup apple cider vinegar
1/8 cup olive or flax oil
1 teaspoon Dijon mustard

1 teaspoon maple syrup or agave
½ teaspoon salt
a few turns of the pepper mill

Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss, and you’re done!

1 comment:

  1. Yes, I am the same. Not much cooking over here too. That salad looks lovely, like confetti.