Red Cabbage Cashew Salad

A simple, vibrant salad that’s perfect for a spring picnic or lunch.  The cabbage and orange provide a healthy dose of vitamin C.  Easy to make on the go and the raw ingredients provide a natural energy boost!

Red Cabbage Cashew Salad

2 cups red cabbage, chopped
One large orange, peeled and chopped
Clover sprouts, one generous handful
1/4 cup cashews, chopped
1/2 avocado, diced

Dressing Options

1/2 lemon, juiced + olive oil, to taste, or apple cider vinegar
Sea salt
Eden Foods Black & Tan Sesame Salt

Combine ingredients with lemon juice or apple cider vinegar dressing, season to taste with salt and sesame seeds. I used Eden Foods for the sesame seeds, great stuff! If you don’t have that on hand, use your own sesame seeds. Also optional to leave those out, but I like the extra crunch it gives the salad. Enjoy this simple, nutritious salad on its own or with your favorite meal.

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Beet Tabouli Salad

A simple, nutritious recipe for a tabouli salad that is slightly spicy to add a bit of a flavor kick.  I made it with cinnamon and nutmeg for a hint of sweetness, or curry and/or turmeric would also work well. The softness of the beet adds a nice bit of color and bite to round out this delicious salad!

Beet Tabouli Salad

1 cup quinoa
2 cups water
2 beets
2 bunches green onions
1/2 cup cherry or grape tomatoes
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup garbonzo beans
3-4 tbsp. sunflower seeds
3 tbsp raisins
1/4 cup walnuts

Dressing

1 tsp fresh peeled & grated ginger root
2 tbsp nutritional yeast
1.5 tbsp ground raw, unhulled sesame seeds
sea salt, ground nutmeg, cinnamon (or curry/turmeric)
red wine/apple cider vinegar, or lemon/olive oil

*This tastes best when the tabouli is made fresh. For a quicker recipe you may use premade tabouli instead.

It is best to soak grains before cooking to increase digestibility. Place quinoa in a bowl with enough water to cover and soak overnight. When ready to cook, drain quinoa and rinse. Bring 2 cups water to boil, add quinoa and simmer on low for approximately 15 minutes until light and fluffy. Boil or bake the beets until tender. Next, chop the tomatoes, onions, parsley and cilantro, place in bowl and mix with quinoa. Peel and chop the beets when finished cooking. Combine well with the remaining ingredients, spice/season to taste. 

Best when refrigerated and served cold. Enjoy!

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