I love a bright, fresh salad to welcome summer. Especially if it's easy to throw together.
I always make a week's worth of lunches at a time because I don't like to spend my evenings worrying about the next day's lunch, and it's important to me to eat right (and save money).
This salad was inspired by this recipe from In Vegetables We Trust, and it went together really quickly with my mandolin. I was pleasantly surprised by how much I liked the dressing. Generally I whip up up my salad dressings with what I have at the moment, but this one was good enough to make again. I ended up making more than enough dressing for the salad, but I think extra salad dressing is a good thing to have on hand.
- 1/2 to one whole head purple cabbage, sliced
- 2 carrots, chopped in food processor
- 1 bunch kale, chopped fine
- 1 small beetroot, peeled and grated
- 1/4 C tahini paste
- Juice of 2 lemons
- 1/4+ C red wine vinegar
- 3 TBSP olive oil
- 2 TBSP nutritional yeast
- Pepper, to taste
The steps are mostly in the prep work. To make the salad, simply toss all ingredients together.
For the dressing, throw everything in your blender or food processor until smooth and keep it in a jar for freshness.
That's it! A week's worth of lunches, all ready to go in my refrigerator.