I can feel summer winding itself down. The sun is a touch lower in the sky, it gets darker a little earlier each day and those crickets. Nonstop noise. This year (be gone 2020!) has been nothing short of anxiety provoking, mind numbing and tiring.
When things start to overwhelm me, I turn straight to my kitchen.
My kitchen is my happy place. It’s where I can slow down, meditate over chopping vegetables, notice the beautiful colors of the vegetables I just picked from my garden and cook food that supports me emotionally, mentally and physically.We’re in between seasons right now and that can bring a lot of questions. Are we still supposed to eat salads and turn the grill on nightly? Should we start simmering soups? Can I still eat dinner outside? Summer’s transition into fall can be a hybrid of sorts. I like to eat raw salads but make them heartier and the grill still makes an appearance on a sunny day. I took my slow cooker out the other day to make a fresh tomato sauce with the dozens of tomatoes and bunches of basil that my garden gave me. This Red Cabbage and Carrot Salad is the perfect in between summer and fall salad. I have to tell you that cabbage, like its cousin kale, is one of the healthiest vegetables out there. Being cruciferous, it is full of fiber and helps to naturally detox any impurities out of your liver.
I made my salad and then grilled a lovely piece of salmon to go on top but you could use grilled chicken, tofu or any protein you prefer. The result was nothing short of divine. Fresh but fall like. Try it yourself and let me know how you are transitioning into fall.
Red Cabbage and Carrot Salad with Honey Sesame Dressing
Makes 4 servings
4 cups shredded cabbage (from 1 small cabbage)
2 cups shredded romaine lettuce (from 1 head)
2 cups grated carrots (from about 3 carrots)
2 navel oranges, sectioned (you can click here to see how this is done)
1/4 cup sliced almonds
1/4 cup hemp seeds, or sesame seeds
3 tablespoons low sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup honey
1 clove garlic, minced
1 tablespoon fresh grated ginger
3 tablespoons toasted sesame oil
3 tablespoons extra virgin olive oil
- Make the salad: shred the red cabbage, lettuce and grate the carrots. Place in a salad bowl and toss together.
- Make the dressing: in a bowl, mini food prep or mason jar combine the soy sauce, vinegar, honey, garlic, ginger, sesame oil, and olive oil. Mix well. Drizzle 1/2 the dressing over the salad cabbage and let sit for 10. minutes to soften the vegetables.
- Add in the oranges, almonds and hemp seeds, toss and add in more dressing to taste. Serve with salmon or other protein.