Y’all, doesn’t it feel like it’s been back-to-back heavy meals for the past 6 months? Not that it hasn’t been fun, but my 40-year-old digestive system just can’t hang anymore. I’m finding that if I make sure I get some kind of raw vegetable in a few times a day, I feel so much better and my body isn’t so taken down by the “indulgences” we all take part in. But can we do that, while our taste buds still think we’re indulging?
Baking Dish (similar) | Linen Towel
Absolutely, and this salad is proof of that. Shredded cabbage, a tangy sweet vinegar dressing with ginger and orange. Peanuts and herbs. It’s such a bright and “alive” dish, and goes great with any protein you pair it with.
Black Cutting Board | Dish Towel | Knife | Tongs | Grater
By bringing the dressing to a boil first, we’re able to use it to slightly cook the cabbage and take out some of that “raw cabbage” harshness, while keeping the texture crunchy and fresh.
Brass Task Lamp | Brass Knobs | Full Kitchen Sources
So if you’re running short on time and looking for a new salad to make, or a quick side dish you can pull together in 10 minutes, give this one a try! I really think you’ll love it.
Shredded Veggie Salad with Sweet Vinegar & Orange
A quick salad that comes together in less than 10 minutes and is bursting with flavor.
For the Dressing
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup distilled white vinegar
- 2 slices ginger root fresh – 1/4in x 2in long about
- 1 tbsp orange zest
For the Salad
- 1 bag cabbage slaw
- 1/2 cup shredded carrot
- 1 tbsp grated apple
- 1 handful cilantro leaves roughly chopped
- 1/3 cup peanuts chopped
- 1 tsp sesame oil
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In a pot over medium heat, bring the dressing ingredients together to boil. Simmer for 3 minutes then remove from the heat.
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In a large bowl, combine the salad ingredients and pour the hot dressing over top. Toss to coat and let sit for a couple minutes. Drain excess dressing and serve.
