This is one of my many go-to recipes when I’m in a rush to make lunch for work. Â Ok, I lied, I don’t actually have a recipe for this, but mostly a throw-in-together-leftovers-kind of recipe. Â I had some shredded cabbage leftover from a few days coleslaw, so I thought oh man I need to make a salad for both of us and I don’t have enough cabbage left, but I had corn, apples and other delicious things I could add to make the salad bigger and flavorful.
So this is how it went:
Serves 2 generous portions:
1/2 Cup of shredded Cabbage and Carrots (I buy it ready on Whole Foods, it’s like $4 but it’s enough for 6-8 servings)
1 Apple (I like crunchy Pink Lady or Gala)
1 whole boiled corn (sliced the kernels), or 1/2 cup of cooked corn kernels
2-3 tbs of sour cherries (I use sour if my apples are sweet) you can also try raisins, dried figs and/or dried cranberries
Chopped Cilantro (I used 3 tbs, I love cilantro)
1 tbs of chopped Scallions (I used 1 tbs because it was from the strong flavor side, the whitest. Â When you use the top of the green onions they’re not as strong and I’d use 2 tbs)
1 tps Rice Vinegar (any other vinegar should work, but this is what I had in my pantry)
2 tbs of Veganaise (or whatever dressing you would like to try)
1/2 tbs of Dijon Mustard
Aminos to taste (or coconut aminos or soy sauce or plain salt, whichever you prefer)
Fresh Black Pepper
optional: Toasted nuts to add crunch, I love either pecans or walnuts for this recipe
Mix everything in a bowl and refrigerate 1-2 hours before eating
That’s it! That’s the beauty of these salads. Â They are so quick and easy to make, plus it’s very easy to make variations with different veggies, nuts, fruits and spices.
I prepared the slaw, served in container, with 1/4 of an avocado and some cajun tempeh strips (this should take another 10-15 minutes, but this salad on its own is wonderful.
I left this ready for dinner, it’s difficult to come back home and cook and I want to avoid eating out as much as possible, it’s so expensive!
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