August 26, 2024 / Lyn Jones / 0 Comments
Want to look and feel like a supermodel? This is the salad you need! Similar to the Green Goddess but without all the chopping,
Ingredients
3/4 cup green peas (either from shelling peas or store-bought)
1½ cup shelled broad beans
1½ cup sugar snap peas
3 mini cucumbers
For the dressing
1/4 cup olive oil
Juice of 2 lemons
2 garlic cloves
1 small shallot
2 T rice vinegar
1/4 cup raw, unsalted cashews
1 cup basil leaves
1 cup fresh spinach
1/3 cup nutritional yeast
1 teaspoon salt
1. Add the peas & fava beans to a large bowl.
2. Finely chop the sugar snap peas & cucumbers (so they’re about the same size as the peas) and add them to the bowl.
3. In a blender, combine (in this order), the olive oil, lemon juice, garlic, shallot, rice vinegar, cashews, basil, spinach, nutritional yeast, and salt. Pulse until smooth and no flecks remain.
4. Pour dressing over salad & mix well to get it evenly coated. Serve as a side or eat on toast.
August 26, 2024 / Lyn Jones / 0 Comments
This slaw is made all the more mouthwatering with its sweet-and-savory dressing, inspired by the Japanese restaurant favourite. Normally drizzled over chunks of iceberg & cucumber, this would be an incredibly refreshing side for an end-of-summer barbecue!
Ingredients
1 small head green cabbage
4-5 stalks kale
6 spring onions
2 lebanese cucumbers
For the dressing:
3 carrots, peeled & cut into 2″ pieces
Juice of 2 lemons
1 T sesame oil
1/3 cup olive oil
1/4 cup rice vinegar
1 T plus 2 tsp ground ginger (or a 1” knob of fresh ginger, peeled)
1/4 large onion (or 1/2 a small)
1 tsp salt
1/2 tsp turmeric – ground?
1 T white miso paste
1. Shred the cabbage into thin slices with a sharp knife and add to a large bowl.
2. Remove stems from kale & stack them on top of each other. Roll the leaves away from you and cut into thin slices once rolled. Add the kale to the bowl with the cabbage.
3. Trim the scallions and cut into thin slices. Add to the bowl.
4. Cut the ends off the cucumbers then slice lengthwise (with a mandoline). Cut the thin slices into smaller, 1” pieces and add to the bowl.
To make the dressing
5. Add all ingredients into a high-powered blender. Pulse until smooth, taste, and adjust seasonings as necessary.
6. Pour the dressing over the veggies in the bowl and mix well to thoroughly combine. Serve immediately.