Sometimes you need some help coming up with ideas.
I love salads that are packed with vegetables, but sometimes I get stuck in the typical lettuce-cucumber-tomato salad base rut.
This recipe proved to be interesting–the cranberries seemed maybe a little toooo interesting. I did not have any dried cranberries on hand, so I did not get to find out if the cranberries were a good addition or not. I did not miss them, though, because the dressing was wonderfully amazing and would make up for many things.
I barely changed the recipe, but included it below for convenience.
It made the perfect fresh, and new side to the first grilled hamburger of the year on a pretzel bun, and homemade sweet potato fries. So good.
1/4 small red cabbage, shredded
1 small crown broccoli, shredded
2 medium carrots, shredded
1/3 c roasted chashews
1 Tbsp tahini
1 Tbsp miso
1 Tbsp lemon juice
1/2 inch cube of fresh ginger, finely grated
Servings: 10 small side salads
Toss together the shredded vegetables and the cashews. In a small bowl, stir together the ingredients for the tahini-miso dressing, and serve on the side. Enjoy!