Hi friends! Today I’m going to share one of my FAVORITE superfood salad recipes! I first found this recipe on www.ElizabethRyder.com and I fell in love with it! She’s got great recipes by the way 🙂
I have made just a few minor changes to this particular salad, and it’s honestly one of our household staples! Not to mention, it’s a real crowd-pleasing dish to bring to parties!!
When Matt and I were heading home from our honeymoon, I was determined to let our St. Lucian experience inspire a new menu at home. The St Lucians use a lot of sweet and spicy flavors and we were hooked! Not to mention we had over-indulged just a bit and I was eager to find new, delicious recipes that also kick-started our return to clean eating!
That’s when I stumbled upon this delightfulness and found my new favorite salad to make, eat, and feed to my loved ones!
This salad is crunchy, sweet and spicy, loaded with a superfood punch, lots of minerals and fiber, and just has so many flavors working together to give your mouth the vacation it’s looking for!
Ok, I know you’re just ready for me to GET TO THE RECIPE! So here you go!
For the superfood slaw salad:
- 5 cups shredded cabbage (I use the kind that’s already shredded for me and has some shredded carrot and different colors of green and purple cabbage. Use organic if you can find it, but any variety will do)
- 2 medium carrots, peeled & shredded
- 1 red bell pepper, thinly sliced and chopped (you can also use yellow pepper!)
- 6 scallions (the long skinny green onions), finely chopped
- 1⁄2 cup peas (You can use fresh or frozen. I keep organic frozen peas in my freezer, so I take out 1/2 cup for this and set in a small bowl on the counter to begin defrosting, while I prepare the rest of the ingredients. This makes for cold, crunchy, fresh-tasting pease once you’re ready to toss the salad)
- 1⁄2 cup rough chopped fresh cilantro (I love cilantro so to me, more is better!
For the perfect peanut sauce dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Bragg’s Liquid Amino’s (You can also use coconut aminos or organic tamari sauce)
- 1⁄4 cup Bragg’s raw apple cider vinegar
- 2 tablespoons raw honey (local is best if you have it)
- 1 teaspoon toasted sesame oil
- 2 tablespoons creamy or crunchy organic peanut butter (I prefer crunchy. OR you can substitute almond butter instead)
- 1 clove garlic, peeled
- 1 chunk of fresh ginger (about one inch), peeled & roughly chopped
*Optional: Hot sauce or a small fresh jalapeño or serrano pepper for heat. I use our special hot sauce from St. Lucia, but any hot sauce will do!
INSTRUCTIONS
- I toss all the ingredients for the sauce into my Blendtech blender, but you can use any high-speed blender or Vitamix. Blend until smooth. Sometimes the ginger and garlic can be stubborn so if they are still chunks you can remove from the dressing, finely chop, and add back in. If you don’t have a proper blending machine, you can finely chop garlic and ginger, and whisk all the ingredients together in a bowl.
- Wash and prepare all veggies. If you buy a head of cabbage, shred it yourself with a food processor or knife. You can shred by hand with a sharp knife or use the shredding blade in a food processor. The good news is, the measurement don’t have to be exactly as I’ve listed above! Just explore and use what you want to find what works best for you.
- Once the veggies are chopped and in a large bowl, add in the peas, then pour in the dressing and toss! Now it’s ready to serve! Enjoy!
- Store your salad in an airtight container. My favorite is a glass Pyrex bowl. We have noticed this salad is best if eaten the day it’s made and the day after. After that, it can become a bit soft and watery. I’d love to know if you made this salad and if your family loves it as much as ours!!! Cheers to healthy eats that puts a smile on your face and a pep in your step!!
BIG Love and a Billion Hugs,
Erin
