Is it too late to call this the salad of the summer?
Don’t tell me it’s fall yet. Toronto has seen a wave of days that can only be described as ‘wet’, and I have yet to enjoy a swirly coconut soft serve on the hot pavement.
The best way to cool off after a long day galavanting in the smelly city?
Ice coffee, sangria, and this refreshing rainbow crunch salad. Not much that crispy crunch can’t fix…
What to expect from this bowl of beauty?
Crisp cabbage, sweet carrots and crunchy peppers tossed with a tangy miso dressing that is so addictive you’ll forget it is a ‘health’ food.
A delightful balance of savoury, sweet, creamy and tart.
Healthy enough for a Monday reset, party enough for a weekend picnic.
Get tossing my friends.
- 2 tablespoon yellow miso
- 1 tablespoon almond butter
- 3 tablespoon apple cider vinegar
- 1/2 lime, squeezed
- 1 clove garlic, minced
- 1 tablespoon honey or maple syrup
- 3 tablespoons grapeseed oil
- 1-2 tablespoon water to thin (optional)
- pinch tamari (optional)
- 2 cups red cabbage, shredded
- 1 cups carrots, shredded
- 1/2 red pepper, diced
- 4 green onions, sliced
- 1.5 cups cooked quinoa
- 1/2 cup mixed pumpkin seeds, sunflower seeds, sesame seeds
- 1 tablespoon tamari
- Add in's: tamara-simmered tempeh (as I used), seared tofu, other protein of choice
- Prepare the salad dressing in a small food processor or mini blender by combining all ingredients and whizzing until completely smooth. Taste and adjust as you like.
- Prepare the seedy topping by heating a small skillet on medium high with any seed combination you like. Splash in the tamari and stir to coat. Cook for 3-5 minutes, being careful not to burn. Set aside.
- In 2 bowls, place red cabbage, carrots, red pepper, green onions, toasted seeds and quinoa as you like. Drizzle with dressing and toss to serve. Enjoy right away.
- You easily whip up the dressing the night or day before and keep in an airtight container. Salad ingredients will last a couple days in the fridge as well without dressing.