There are two ways I could present this beauty. The first would be that it is an dazzling little appetizer or side salad that will satisfy anyone’s tastebuds. The dressing is addictively good and the combination of carrot, radish, celery and cabbage just works brilliantly. The second way of describing it would be that it’s my go-to lunch when I feel the need for a bit of detoxing. It’s fresh, crunchy, filled with nutrients and just makes me feel really good.
I am completely satisfied having it as is, with a few of the toppings listed below, but if you are feeling a little hungrier, go ahead and add some lean protein like shredded grilled chicken, turkey or tuna to it.
Serves 2
Ingredients
- 2 medium carrots, coarsely grated
- 2 stalks of celery, thinly sliced
- 8 radishes, thinly sliced
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
Dressing
- 4 tbsp flavorless coconut oil
- 2 tbsp minced fresh ginger
- 1 tbsp rice or apple cider vinegar
- 1 tbsp sesame oil
- 2 tsp soy or tamari sauce
- Juice of half an orange
- Juice of half a lime
- Sea salt and pepper to taste
Toppings (put the ones you want)
- Flax seeds, milled
- Sesame seeds
- Sunflower or pumpkin seeds
- Dried coconut chips (I get mine at the organic store)
- Nori, cut finely
- Crushed toasted cashews
Instructions
- In a large bowl, combine all the vegetables and herbs
- In a separate bowl, mix all the dressing ingredients. I do this with a blender to get a smooth liquid but you can totally just mix them with a fork if you prefer.
- When you are ready to serve, add the dressing and toss well
- Sprinkle with toppings of your choice
