Archive for the ‘Salad’ Category

Cabbage Salad with Cilantro Lime Dressing

Cilantro and I weren’t friends until about 3 years ago.  One day I woke up, realized it was indeed delicious and, ever since, have been on a mission to eat enough cilantro to make up for all that I missed for my 30ish years of cilantro-abstaining.  One nice thing about living in San Antonio, TX is that cilantro is crazy cheap year round, as in no more than 3/$1.

I modified the Cilantro Citrus Vinaigrette in Viva Vegan to make the following dressing.  Which I may have eaten with a spoon before putting on my greens.

Cilantro Lime Vinaigrette

1/4 c EVOO
1/4 c grapeseed oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
3 Tbsp cilantro leaves
1 clove garlic, chopped
1 tsp dijon mustard
salt and pepper to taste

Add all ingredients and blend until smooth.

I tossed it with a bag of cole slaw mix, topped with even more cilantro, to make a really light and refreshing salad.

I ate about half the bowl for lunch one day and then used the rest atop a green salad for the next day’s lunch.

For the ease and low cost, I’ll be making this one again.  The slaw would also be good in soft corn tortilla tacos or wrapped in collard leaves.

You tell me:

Cilantro – love it or hate it?  It seems to be an all or nothing kind of herb.


Rawaldorf Salad

Apple + Grape + Walnuts + Cashew ‘Mayo’ = Raw Waldorf.  Or, if you are super clever like me, you make it into one word : Rawaldorf.


Sweet Cashew “Mayo”

1/2 c cashews, soaked
2 Tbsp agave nectar (or sweetener of choice)
dash salt
water as needed to make a thick dressing

Blend all together to make a thick but pour-able sauce.

Then, toss the ‘mayo’ with diced apples, grapes, celery, raisins and walnuts. I grated a little cinnamon on top too – the perfect topper for this fall salad.

Apple Cranberry Sprouted Quinoa Salad

Even as a stay-home mom, I find Mondays to be a bit crazy.  Today found me running errands, cooking a pot of beans for dinner, making almond milk, feeding and playing with the kids, working on potty training (not for the faint of heart) with my little guy and roasting some pumpkin seeds, all before noon.  When noon hit and I realized I needed lunch, I made a festively fall (but sadly un-photogenic) raw dish for lunch today:

Apple Cranberry Sprouted Quinoa Salad

  • 3/4 c sprouted quinoa
  • 1 Tbsp EVOO
  • 1 Tbsp Apple Cider vinegar
  • 2 tsp lemon juice
  • 1/3 c dried cranberries
  • 1/2 medium apple, chopped
  • dash of honey and cinnamon

Mix all together and let sit for a bit for flavors to meld.

Here is a favorite picture from the weekend.  Some raw sweetness,  if you will. 🙂

Hope your Monday is looking up!



Quinoa Grape Salad

In efforts to eat some of the food out of my pantry before adding more to it – Hi, I’m Michelle and I’m a compulsive grocery shopper – I came across a box of red quinoa sitting quietly behind some almonds and chocolate chips.  I put 1/2 a cup into a bowl of water and soaked overnight.  The next morning I rinsed and put in a strainer over a bowl and covered the strainer and waited for the cute little quinoa tales to emerge.

I’ve sprouted quinoa before and used it to make a tabouleh type salad.  But, tomato season is sadly coming to an end and I’m not a fan of bland tomatoes in a dish that features them.  So, I modified a recipe I copied down from Raw Food, Real World and came up with this:

Quinoa Grape Salad

  • 1/2 cup quinoa, soaked and sprouted
  • 2 Tb lime juice
  • 1 Tb macadamia nut oil
  • 1 tsp rice vinegar
  • salt to taste
  • 3/4 c chopped grapes
  • 3/4 c chopped celery
  • 1/3 c chopped cilantro
  • 1 green onion, diced

Mix quinoa – salt together and let sit at least an hour.  Add in remaining ingredients and let sit another hour for optimum flavor.

This could probably serve two, but I ate it all in one sitting.  It was different and delicious.  I loved the sweet grapes contrasting with the salty dressing, the crunchy celery and the fresh addition of cilantro.  It is a recipe I’ll be making again soon.


Lemon Tahini Dressing

I thought I’d branch out from my regular macadamia nut oil + lime juice salad dressing.  Not because I don’t love that dressing, because, oh man, I do.  It is so very good.  But, I wanted a change and have seen several food bloggers making dressings with tahini, so I gave it a go.

Lemon Tahini Dressing (~3/4 cup)

  • 1/4 c lemon juice
  • 1/4 c tahini
  • 1/4 c water
  • 1 tsp Liquid Aminos

Blend and serve.  Add more water if you like your dressing thinner.

I’ve had it over salad greens and cilantro:

And mixed with broccoli slaw, red peppers and cilantro:


Salad Love – Episode Three: Rise of the Chickpeas

Disclaimer: Cooked Chickpeas are, well, cooked.  As in, not raw.

I saw this recipe over at Peas and Thank You (love that blog!) and quickly made it.  I cooked up a batch of chickpeas with no seasoning and used half of them in her recipe.  If you like chickpeas and you like taco seasoning, you’ll love these.  They were fantastic on their own and over a salad with salsa, avocados and chopped cilantro.

I used the unseasoned chickpeas mixed in with broccoli salad, tomatoes, olive oil and balsamic vinegar for a quick leafy green-less salad.

The Salad Love Series


Salad Love – part deux

Some salads I’ve been enjoying these days:

Field Greens, Dulse, Hemp Seeds, Macadamia Oil (where have you been my whole life?), Cilantro, Avocado, Lime Juice

Shredded zucchini, cherry tomatoes, basil, pine nuts, nutritional yeast, salt

Field Greens, Roasted Vegetable Salsa (not raw)