This salad can involve any kind of root vegetables you like and the dressing can be made with any aromatic herbs and as little or as much ginger as you can handle. The ginger helps to soften the carrots and cabbage a bit so it’s even better the next day!
- Carrots, apples and cabbage (how much or how little is entirely up to you). Other suggestions include: beets, parsnips, celery root, radish, jicama
- 1 large bunch each of dill and parsley. Other suggestions include: mint, coriander, basil, celery leaves, carrot tops
- 1 knob ginger (how much you use depends on personal preference and how much salad you are making)
- A splash of balsamic vinegar (you could also use white, apple cider, champagne or wine vinegar)
- A dash of sesame oil
- Enough avocado oil to thin out the dressing to the desired consistency (I estimate I used about a third of a cup here – you can use olive oil, or another neutral tasting oil, though I hesitate to recommend anything such as canola, soy or ‘vegetable’ oil as they are full of damaged polyunsaturated fatty acids that are very inflammatory and should not be part of a healthy diet. They are decidedly NOT sophreakingood)
- Salt (and any other spices you’d like to use) to taste
- Shred vegetables using grating blade (this can also be done by hand on a box grater)
- Using regular blade, blend together herbs, oils and vinegar to make dressing
- Mix everything together, adjust seasoning to taste and enjoy!
There are a million variations of this salad – I take advantage of summer basil and make this salad frequently with just carrots and a basil-ginger dressing. Because of how sturdy carrots are, I even add this salad (dressing and all) to stir fries to save time – simply mix with some leftover rice and protein in a hot pan and you’ve got a delicious meal! Give it a try and don’t be afraid to experiment!