I had so many ideas for an “S” post today–story, spinning, soup, simple living, even Susan (me). But I made this salad for the second time this week and so I decided to share the recipe with you. It’s vegan and gluten-free!
- 2 cups thinly sliced cabbage
- 1 cup grated turnip (no need to peel if it’s organic)
- 1/2 cup chopped yellow or red pepper
- 2 Tablespoons finely chopped onion
- 2 Tablespoons sunflower seeds (optional)
- 2 Tablespoons extra-virgin olive oil
- Juice of 1/2 lemon (or more to taste)
- 1/2 teaspoon salt (or to taste)
- Mix all the salad ingredients together in a large bowl.
- Drizzle on the olive oil.
- Squeeze on the lemon.
- Sprinkle on the salt.
- Mix everything together.
- Taste and adjust lemon and salt, if desired.
- Eat and enjoy.
A few years ago, I taught cooking classes for 2-4 year olds and their parents. We cooked a vegetarian lunch together once a week. We tried all sorts of different recipes. I did a lot of prep ahead of time so there were plenty of tasks that the little ones could help with if they wanted. It was usually our best meal of the week. It was during that class that I first tried salads using raw root vegetables. We made a rutabaga slaw that was delicious. Since then, I often grate raw root vegetables for salads. I really like their flavor and I like the texture when they are grated–otherwise, they are a little too crunchy for me.
I served this salad with tempeh “burgers” the first time and today I had it with a veggie burger that I bought (and Chao vegan slices aka my favorite kind of fake cheese ). If you’ve never tried root veggies this way, I encourage you to give them a try.
Thanks and thanks A to Z blog challenge
And thanks to you for stopping by.
See you tomorrow!