crunchy asian cabbage salad

Here’s another savory summertime side dish, Crunchy Asian Cabbage Salad

Crunchy Asian Cabbage Salad ~vegan~ The perfect summertime side dish!

Shredded cabbage and carrots make up the bulk of this salad with edamame, mandarin oranges, scallions and red peppers sprinkled throughout.  Roasted almonds and noodles are tossed in for crunch and the sweet soy dressing makes this salad spectacular!

The noodles that are used are packaged ramen noodles.  Toss out that nasty package of MSG flavored powdered and keep the noodles.  Break the noodles with your hands into small bits and roast with slivered almonds until lightly golden.  For a gluten free version omit the noodles and add more almonds!

Crunchy Asian Cabbage Salad ~vegan~ The perfect summertime side dish!

Cabbage salads are great for the summer because they don’t wilt as easily as lettuce based salads.  Plus, cabbage is incredibly healthy!  The American Cancer Society recommends eating cruciferous vegetables (cabbage, cauliflower, brussels sprouts, broccoli) regularly to decrease risk of cancer.  Cruciferous vegetables contain the most anti-cancerious properties than any other family of vegetables!  This salad makes it easy to eat a large portion of raw cabbage…not always easy to do!

Crunchy Asian Cabbage Salad ~vegan~ The perfect summertime side dish!

You can make this salad and add the dressing ahead of time, but wait to add the almonds and noodles until right before serving!  The recipe for the sweet soy dressing makes more than enough!  Add desired amount to salad and save the rest for later use!  Recipe adapted from Gimme Some Oven

Crunchy Asian Cabbage Salad ~vegan~ The perfect summertime side dish!

crunchy asian cabbage salad
 
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Crunchy Asian Cabbage Salad, the perfect summertime side!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 8
Ingredients
  • ½ cup slivered almonds
  • 2 packages ramen noodles, crumbled (noodles only, throw away the flavor packet!)
  • 1 (16 ounce) bag of cole slaw (cabbage and carrots)
  • 1 cup steamed/shelled edamame
  • 4 scallions, chopped
  • ½ cup mandarin oranges
  • 1 red bell pepper, chopped
  • Sweet Soy Dressing:
  • ⅔ cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • ⅓ cup rice wine vinegar
  • 2 teaspoons braggs amino acids, tamari or soy sauce
  • 1 tablespoon toasted sesame seed oil
Instructions
  1. Preheat oven to 425 degrees. Place slivered almonds and crumbled ramen noodles on a baking sheet and roast for 5-10 minutes or until lightly golden. Remove from oven and set aside.
  2. In a large bowl add cabbage, edamame, scallions, mandarin oranges and red bell pepper.
  3. Make sweet soy dressing by whisking all ingredients together.
  4. When ready to serve, add almonds and ramen noodles to salad. Drizzle with dressing, toss to coat and enjoy!

 Crunchy Asian Cabbage Salad ~vegan~ The perfect summertime side dish!

cilantro lime cucumbers

Cilantro Lime Cucumbers

Cilantro Lime Cucumbers

Thanks to my brother-in-law, our veggie garden will be overflowing with cucumbers soon!  We have a high demand for cucumbers in my house…my dad makes huge batches of dill pickles that last us through the winter (if we’re lucky!) and fresh cucumbers are my fall-back plan for getting veggies into Noah on a daily basis.  While Noah is pretty good with eating a variety of veggies, I can be certain he will eat cucumbers for breakfast, lunch and dinner!  And this is totally fine by me because although cucumbers are made up of mostly water, they are also nutrient dense.

Check it out!

~Cucumbers provide vitamin C and vitamin A

~A good source of folic acid

~Contain important minerals such as potassium, magnesium and molybdenum

~Provide silica, a mineral that is important for the health of our muscle, ligament and connective tissues

Cilantro Lime Cucumbers

Try this recipe for a fresh summer salad!

cilantro lime cucumber
 
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Makes 4 side servings Cilantro Lime Cucumbers, a fresh summer salad!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 heaping cups of thinly sliced cucumbers
  • 1 clove garlic, minced
  • juice from 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sugar
  • 2 tablespoons rice wine vinegar
  • sea salt to taste
Instructions
  1. Mix all ingredients together in a medium bowl. Let marinate for 1-2 hours before serving. Enjoy!

Recipe adapted from Williams-Sonoma

rainbow kale slaw

Memorial Day is almost here, the beginning of BBQ season! Here is a crowd pleasing, colorful and healthy salad to serve…Rainbow Kale Slaw!

Rainbow Kale Slaw ~vegan, gluten free~

Adapted from the famous Whole Foods recipe, which is often served at their salad bar, but making it on your own is a lot cheaper! There are too many nutritional components of this salad to list, but just based on the array of colors there is no questioning how healthy it is for you! Kale salads are a great dish that you can make ahead of time, they will hold up in the refrigerator for a while prior to serving. In fact, they even get better with time!

Rainbow Kale Slaw ~vegan, gluten free~

rainbow kale slaw
 
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Rainbow Kale Salad, perfect to serve at summer BBQ's! makes 6 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 bunch lacinato kale, destemmed and chopped thin
  • 2 cups purple cabbage, shredded
  • 1 orange, peeled and cut into segments
  • ¼ cup red onion, thinly chopped
  • 1 red bell pepper, chopped
  • ⅓ cup pumpkin seeds
  • ¼ fresh cilantro, chopped
  • ¼ cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Add kale, cabbage, orang segments, red onion, red bell pepper, pumpkin seeds and cilantro to a big bowl.
  2. Whisk together orange juice, balsamic vinegar, dijon mustard and evoo. Drizzle on top of slaw and mix well to coat.
  3. Refrigerate for 1 hour to enhance flavors and soften kale. Enjoy!

Rainbow Kale Slaw ~vegan, gluten free~

 I recommend using a flatter leafed kale, something like lacinato kale.  It makes for an easier time cutting into thin strips.  The dressing is a citrus dijon balsamic vinaigrette, but a peanut sauce would also taste wonderful!  Next time!

Rainbow Kale Slaw ~vegan, gluten free~

I’ve been into pumpkin seeds (A Super Seed!) lately and here’s why:

~Rich in the minerals iron, zinc, magnesium and phosphorus

~Good source of B vitamins

~High in monounsaturated fat and protein

~Improved prostate health for all the men out there!

~Taste great and adds a healthy crunch to salads and cereal 

Check out this article from Science Daily on the Nine Superfruits and Super Seeds to add to your diet!