This salad is crisp and refreshing. It also makes good use of inexpensive, locally grown vegetables.
Ingredients
DRESSING:
- 1/4 c raw apple cider vinegar
- 1/4 c raw honey
- 3-4 t of toasted sesame oil
SALAD:
- 4 large carrots, cut into matchsticks
- 1/4 green cabbage, thinly sliced
- 1/4 purple cabbage, thinly sliced
- red bell pepper, very thinly sliced
- 1/3 c sesame seeds
- fresh parsley, roughy chopped
Preparation Method
- Whisk together dressing ingredients.
- Chop all prep all veggies + throw into a bowl.
- Toss in dressing and lightly toasted sesame seeds.
Krista
Jenn, any thoughts on a lacto-fermented version using these veggies? I haven’t tried fermenting, but think an asian slaw would be a good place to start (similar to Vietnamese pickled veggies).
Jennifer Keirstead
That’s an amazing idea. Fermenting foods is such a simple process, all you need are your veggies, clean glass jars, sea salt and some patience.
I like these easy step-by-step instructions: http://www.culturesforhealth.com/how-to-ferment-vegetables
Good luck!
Jenn