Serves 8 at least
1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper
Shred the cabbage finely in using a chef’s knife, a mandoline, or a food processor’s shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.
Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).
Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.
Recipe Cred: The Kitchn
Quinoa Salad With Sweet Potatoes and Apples
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups quinoa
- 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
- Freshly ground pepper
- 1/4 cup apple cider vinegar
- 2 large Granny Smith apples, cut into 1/2-inch dice
- 1/2 cup chopped flat-leaf parsley
- 1/2 medium red onion, thinly sliced
- 1/2 cup of craisins
- 1/2 cup of chopped walnuts or pecans
- feta cheese (add amount to your preference)
- 8 packed cups baby greens, such as arugula or kale (about 6 ounces)
- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
- Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
- In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion, craisins, nuts, feta and greens and toss well. Serve right away.
The quinoa and sweet potatoes can be refrigerated for up to 2 days.
Recipe Cred: Food & Wine
- 1 cup dry brown lentils
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced parsley
- 1 clove garlic, minced
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
I like pairing this with fresh salmon and putting the lentil salad over greens.
Recipe Cred: Skinny Taste
Mango Quinoa Salad
2 cups cooked quinoa at room temperature
1 14 oz can black beans, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful of chopped cilantro (about 1/2 cup)
3 Tbsp of extra virgin olive oil or avocado oil
4 Tbsp of red wine vinegar
1-2 Tbsp of fresh lime juice ( I use a whole lime and it’s good)
freshly cracked black pepper
* I also like to add tomatoes and avocado as fresh ingredients at the end
Quinoa can be cooked in water or broth. Cook the quinoa ahead and let cool in fridge. Dice all ingredients and then mix together with dressing. Add quinoa and fresh ingredients at the end.
Recipe Cred: Ali Vincent