Recipe by Terry Hope Romero
1/2 cup unroasted cashews
3/4 cup hot water
2 tablespoons lemon juice
1 tablespoon olive oil
4 clove peeled garlic
1 tablespoon shiro miso (white miso)
2 teaspoons Dijon mustard
1. Soak cashews in hot water for 30 minutes (or overnight, refrigerated and covered), then pour into a blender. Alternatively if you have a high power blender (like Vitamix or Blendtec) no soaking required, just pulse the cashews into a fine powder, add the hot water, and pulse again until very smooth.
2. Add the remaining ingredients and pulse until smooth. Chill the dressing in a tightly covered container until ready to use, or at least 20 minutes for the flavors to blend.
1 pound kale (ruffled, red, Lacitano, etc.)
4 cups croutons
¼ cup nutritional yeast
Layer in a jar: dressing, kale, croutons.
store everything separately for salads through the week!
A note from the Delicious TV produce department.” This is one our favorite dressings. It works great on a chopped cabbage/carrot slaw too! “
Summer in Maine has ended but the market produce is still bountiful. And with it Toni makes a simple and delicious Cabbage side dish.
Watch Stewed Cabbage with Tomatoes
Why not check out your own local farmers market this weekend.
Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad may dramatically alter your view of cabbage. This is one of my favorite recipes and I crave it at least once a week.
This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress, washed & dried
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
4 T. fresh lime juice (no substitutions)
1/3 c. grated fresh ginger
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds
Cut off and discard the bottom 1/2″ of the watercress stems, then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.
In a small bowl, combine the lime juice, ginger, and sugar, stirring well until the sugar dissolves. Pour the dressing over the salad and toss to coat the vegetables. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.
Note: For a delicious alternative to watercress, substitute fresh baby spinach.
One of the easiest salads I make is delicious and nutritious coleslaw, but cabbage is one of those vegetables that gets a bad rap for being indigestible or having an unattractive color and flavor when cooked. This is unfortunate because cabbage is one of the healthiest and least expensive vegetables you can buy. Rich in vitamin C and extremely versatile, cabbage is loaded with fiber and is both filling and flexible.
Here are my tips for making a great coleslaw. Try adding Savoy or red cabbage to your favorite coleslaw recipe to add color and flavor. Slice your cabbage thinly either way. A mandoline works great, but you can also achieve a thin slice with a very sharp knife. To change up a traditional coleslaw recipe, try adding toasted nuts (sunflower, walnuts, pecans, pine nuts), raisins or dried cranberries, shredded carrots, chopped apples, or sliced grapes. For dressings, try a simple red wine vinaigrette using olive oil. Instead of using egg-based mayonnaise, try Vegenaise or your favorite vegan mayo and turn what could be a hidden fat bomb into a healthier, just as tasty version.
Make sure you allow your coleslaw to rest for an hour or more in the refrigerator to absorb the dressing and to soften the cabbage’s tough fibers. I encourage you to use your imagination, don’t be afraid to experiment, and you can enjoy this crunchy, nutritious vegetable year round.