salad

Wild Rice Salad!

Jennifer 3 Comments

wild rice salad

Wild rice isn’t actually rice, but the seed of a type of marsh grass. Similar to brown rice, it has a nutty flavor, but has more protein, fiber, iron and copper than brown rice. The addition of cucumber, radishes, and parsley to the wild rice lighten it up and make it a refreshing side dish. Enjoy!

Ingredients:

Salad:
1 cup wild rice
1 persian cucumber, chopped small
6 small radishes, julienned
½ cup currants
½ cup walnuts, chopped
½ bunch parsley, chopped
sea salt to taste

Dressing:
2 tablespoons brown rice vinegar
1 tablespoon fresh lime juice
1 teaspoon dijon vinegar
3 tablespoons olive oil
sea salt to taste

Procedure:

1. Cook wild rice according to directions and allow to cool.
2. In a large bowl, whisk together dressing ingredients.
3. Add salad ingredients to dressing and mix until evenly distributed.

Lemony Chickpea Salad!

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chickpea-salad

We’ve been experiencing spring-like weather in NYC these days which puts me in a salad mood. This is a refreshing chickpea salad, using minimal ingredients and is great over crunchy chopped romaine or as a side dish or even as a topping on your avocado toast. To bulk it up for a more filling meal, you can add quinoa to the mix. Enjoy!

Ingredients:

1- 29 ounce can of chickpeas, drained and rinsed OR about 3 cups cooked chickpeas
10-12 black sicilian oil-cured olives, pitted and thinly sliced
1 lemon, zested and juiced
1 shallot, finely chopped
2 tablespoons of freshly chopped parsley
salt
pepper
olive oil

Procedure:

1. Mix the first 5 ingredients in a large bowl.
2. Lightly mash chickpeas with a fork, leaving most of the chickpeas whole.
3. Add salt, pepper, and olive oil to taste

Spicy Thai Carrot Ribbons!

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spicy thai carrot ribbons

The creaminess of the peanut butter tames the heat of the crushed red pepper flakes in this yummy sauce for gently cooked carrot ribbons. No spiralizer needed! It could easily be bulked up into an entree with the addition of edamame or some crispy tofu over jasmine rice. Enjoy!

Serves 2

Ingredients:
1 tablespoon sesame oil
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
¾ cup vegetable broth
2 tablespooons creamy peanut butter
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
2 medium size carrots
thai basil
toasted sesame seeds

Directions:
1. In a large skillet over medium heat, heat the sesame oil.
2. Add minced garlic and crushed red pepper flakes and cook just until fragrant, stirring constantly.
3. Add broth, peanut butter, soy sauce, and vinegar. Increase the heat to high and stir constantly until the peanut butter melts into the sauce.
4. Reduce the heat to medium-low and cook for about 5 minutes.
5. In the meantime, use a vegetable to first peel off the skin and discard. Then shave carrots into thin ribbons.
6. Add ribbons to the pan and cook for 2 minutes. Stir to coat thoroughly in sauce.
7. Serve warm and garnish with thai basil and toasted sesame seeds.

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Summer Bean Salad with Fregola!

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summer bean salad with fregola

Fregola is an oven-toasted Sardinian pasta, shaped like little pearls. A special pasta-making method, using bronze drawplates give it a rough, porous texture that captures sauces and dressings very well. If you can’t find fregola, you could substitute Israeli couscous. This shallot dressing is so delicious, as the shallots are cooked slowly in oil to bring out their natural sweetness. Be sure to mix in the dressing while the pasta is still warm, as it will be better absorbed. This is the perfect summer salad to bring to your next barbecue or potluck!

Ingredients:

Dressing:
2 large shallots, chopped
¼ cup avocado oil
1 tablespoon apple cider vinegar
2 tablespoons vegetable broth
1 teaspoon dijon mustard
1 teaspoon honey
¼ teaspoon salt

Salad:
1 cup fregola
½ pound green beans, trimmed and blanched
½ pound yellow wax beans, trimmed and blanched
½ cup cherry or grape tomatoes, halved
1 tablespoon chopped fresh basil
½ teaspoon salt

Directions:
1. For the dressing: Place the shallots and avocado oil in a small saucepan over low heat and cook gently until completely soft, about 15 minutes. Remove from heat and let cool to room temperature.
2. In a food processor, add the cooled shallots and oil, the apple cider vinegar, broth, mustard, honey, and salt. Pulse until the shallots are finely chopped and the dressing is thick. Set aside.
3. For the salad: Bring a medium pot of salted water to a boil over medium-high heat. Add the fregola and cook for 8-9 minutes or until cooked through. Drain well, then place in a large bowl. While the fregola is still warm, add the dressing and toss to coat. Allow the fregola to cool slightly before adding the green beans, wax beans, tomatoes, basil and salt; toss gently to coat.

fregola

Chickpea-Tuna Salad!

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chickpea-tuna salad

I’ve been enjoying this chickpea-tuna salad as part of the salads that I bring to work this week. I love the addition of pickles and rosemary in here and it would be just as delicious if you substituted in capers and minced parsley. Tuna is a perfect lean protein to always keep stocked in your pantry. Not only is it rich in omega 3s, but it is also a good source of niacin, a B vitamin that is believed to maintain HDL (good cholesterol) levels. Hope you’ll enjoy it!

Ingredients:
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon pickle juice
zest of lemon
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 teaspoon sea salt

1 cup dried chickpeas, soaked overnight and cooked, or a 15.5 ounce can of chickpeas
7 ounce can of tuna, drained and flaked
1 orange or red bell pepper, finely diced
1 cup finely chopped red onion (about 1 small red onion)
½ cup finely chopped pickles
1 teaspoon finely chopped fresh rosemary

Procedure:
1. In a large bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and sea salt.
2. Add remaining ingredients, ensuring dressing is evenly distributed.
3. Enjoy!

Broccoli Carpaccio!

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broccoli salad

This recipe does not require cooking and comes together very quickly, making it ideal for summer. I personally love broccoli stems and for this recipe, be sure to trim and peel them before slicing thin. Broccoli is packed with phytochemicals that boost the immune system and antioxidants that fight cancer. While the toasted almonds are optional, they really add a nice earthy flavor and crunch on top. Enjoy!

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
pinch freshly ground black pepper
¼ cup olive oil
1 pound broccoli, rinsed, trimmed, and sliced thinly (using mandolin or food processor)
sliced almonds, toasted (optional)

1. Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a large mixing bowl. While whisking constantly, gradually add the olive oil until uniform.
2. Add broccoli and toss to coat. Cover and place in the refrigerator at least an hour before serving.
3. Before serving, toss again. Sprinkle with toasted almonds.

Haricot Vert Summer Salad!

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green bean salad

French green beans are sweeter, crispier, and more elegant than ordinary green beans. They are also full of fiber, protein, iron, calcium, and various other vitamins and minerals. Slicing them on a sharp bias is really beautiful but also allows the beans to really absorb the delicious dressing. This is one of my favorite recipes that I had made many times years ago and had forgotten about, until I had an abundance of haricot vert. Enjoy!

1 pound french green beans
5-6 mini bell peppers, thinly sliced
1 medium red onion, thinly sliced
¼ cup avocado oil or EVOO
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

1. Bring a large pot of water to a boil and add green beans. Cook for 1 minute. Remove and place in large bowl of ice water until cool. Drain well. Slice each green bean on the bias into 2-3 pieces, based on size.
2. In a large bowl, whisk together oil, vinegar, and spices.
3. Add green beans, bell peppers, and onion to dressing and toss until evenly distributed. Let stand at room temperature at least 15 minutes and toss again before serving.

Zucchini Noodles with Garlic Scape Pesto!

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Garlic Scapes Pesto

Garlic scapes are the flower stalks that spring out of the garlic bulb and impart a milder garlic flavor. They are harvested at this time of year so that they won’t drain nutrients from the garlic bulbs that will be dug up in a couple of months. Similar to garlic, they are high in antioxidants, believed to have anti-cancer properties, and strengthen the immune system. Zucchini noodles are such a nice no-cook summer dish and they absorb the pesto beautifully. Leftover pesto can be used in numerous ways, such as a spread on toasted baguette, tossed into a pasta with heirloom tomatoes, mixed into scrambled eggs, or spread on pizza. Unlike basil pesto, this will not brown, so it will maintain its vibrant green for the week!
1 zucchini, spiralized or julienned

Pesto:
1 cup garlic scapes, trimmed and thinly sliced crosswise (about 1/3 lb)
¼ cup pine nuts
½ cup olive oil
¼ cup freshly grated pecorino romano or parmesan
Salt and pepper, to taste

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit.
2. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. 3. Add cheese, pulse, then season with salt and pepper to taste.
4. Mix 2-3 tablespoons into the zucchini. Enjoy!

Cilantro Quinoa with Sumac Vinaigrette!

Jennifer 2 Comments

cilantro quinoa

Sumac is a reddish-purple spice that is commonly used in Middle Eastern cooking to add a tangy lemony flavor. The sumac bush produces deep red berries, which are dried and ground into this coarse powder. It was used to treat different ailments in medieval medicine. A tiny sprinkle adds tremendous flavor and pairs really well with cilantro in this quinoa salad. Sumac would also be great in hummus or sprinkled over grilled veggies before serving. Hope you’ll try this unique spice!

1 cup quinoa, cooked and cooled to room temperature
1 bunch cilantro, de-stemmed and chopped

Vinaigrette:
1 tablespoon apple cider vinegar
1/8 teaspoon sumac
1/8 teaspoon sea salt
few grinds fresh black pepper
2 tablespoons avocado oil or EVOO

1. In a large bowl, whisk together vinaigrette ingredients.
2. Add quinoa to vinaigrette and mix thoroughly, making sure to coat all of quinoa.
3. Add cilantro and mix again. Enjoy!

Rye Berry Pilaf with Balsamic Cherries & Hazelnuts!

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rye berry pilaf with cherries and hazelnuts

I had never heard of rye berries before spotting them at my coop recently. And now I’m hooked! They are nice and chewy like freekah and wheatberries, as well as filling, since they are packed with a fiber called arabinoxylan (high antioxidant activity). Rye is also rich in selenium, phosphorus, magnesium, copper, zinc, and protein. The toasted hazelnuts add crunch and lovely savoriness to the salad. This would be great over spring greens and also as a hearty side dish. Enjoy!

INGREDIENTS

FOR THE BALSAMIC CHERRIES
8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar

FOR THE PILAF
1 cup rye berries (or wheatberries), cooked
¼ cup hazelnuts
Salt to taste
1 to 2 teaspoons fresh thyme leaves or pinch of dried thyme, to taste
Freshly ground pepper

PROCEDURE
1. Preheat oven to 300 degrees.
2. Pit the cherries and cut in half.
3. Heat a medium or large heavy skillet over medium-high heat and add the butter. Add the cherries and sauté for 1 minute. Add the balsamic vinegar and cook no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook. Set aside.
4. Place hazelnuts on baking sheet and toast in oven for about 20 minutes. When cool enough to handle, peel and roughly chop.
5. While the rye berries are still warm, combine with cherries, hazelnuts, thyme, salt, and pepper.

Balsamic Strawberry Salad!

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balsamic strawberries

Rather than just eating an entire one pound carton of strawberries today, I chose to be a little more adventurous 🙂 A while back, one of my culinary friends suggested making a salad with balsamic vinegar and arugula. This recipe comes from Mark Bittman, who can always be trusted in the kitchen. The simplicity and freshness of the salad make it truly satisfying. Strawberries are a member of the rose family and the only fruit with its seeds on the outside. A single cup of strawberries provides more than 100% of the daily value of vitamic C as well as other powerful antioxidants. It’s important to buy organic strawberries, as conventional are grown with more pesticides than most other crops.

Makes 2 servings

1 cup strawberries, hulled and halved or quartered
1 teaspoon balsamic vinegar
freshly ground black pepper
2 cups mixed greens
sea salt
1 teaspoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes
2. Add the greens, sprinkle with sea salt and toss again. Drizzle with olive oil and toss gently one last time.
3. Taste, adjust the seasoning, and serve. Enjoy!

Miso-Lime Dressing!

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miso-lime carrots

The combination of miso, lime juice, and walnut oil makes for a very unique and delicious dressing. Walnut oil is best used in dressings, as it loses flavor and nutritional value when heated. It is a good source of omega-3 fatty acids, which aid in memory and overall brain function. Walnut oil is also high in ellagic acid and antioxidants which have been shown to kill cancer cells and fight free radicals. The dressing is perfect on roasted veggies, such as the roasted carrots here. However, it would be wonderful on grilled veggies, like zucchini, in the summer or mixed in with your favorite grains. This would make for a great side dish at a barbecue or picnic, and intrigue your guests! Enjoy!

2 tablespoons lime juice (about 1 lime)
1 ½ teaspoons white miso paste
2 tablespoons walnut oil

Whisk together lime juice and miso paste until smooth. While whisking, drizzle in walnut oil until mixed thoroughly.

Smashed Cucumber Salad!

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smashed cucumbers

This is one of my favorite dishes to order at a Chinese restaurant, but I never realized how easy it is to replicate at home! The chinese name for the salad translates roughly into “banged cucumber,” as cucumbers are traditionally banged with the wide flat side of a cleaver. This step is essential to get the correct texture of the salad and can serve to reduce some stress 🙂 Be aware that some of the seeds and juice will fly out when smashing them. It is best made with persian cucumbers, but an english cucumber could be substituted. Cucumbers are a good source of Vitamin K as well as Potassium.This salad has the perfect balance of salty, sour, sweet, and spicy and is rather addictive. Consider it a healthy snack food. Enjoy!

Ingredients:
12 oz. Persian cucumbers (about 5-7)
½ tsp sea salt
2 cloves garlic, minced
1 tsp sesame oil
½ tsp granulated sugar
½ tsp red pepper flakes

Procedure:
1. Slice ends off cucumbers and quarter them lengthwise. Then smash with a chef’s knife or cleaver and cut pieces into thirds (about 1/2 inch wide and 2 inches long).

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Quinoa Tabouli!

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tabouli

Quinoa is one of the few plant-based, complete protein foods, which means that it contains an adequate proportion of all nine essential amino acids. Some of the vitamins and minerals that are abundant in quinoa include vitamin E, B vitamins, zinc, potassium, phosphorus, magnesium, and iron. It’s a great source of protein, with a half-cup serving providing 4 grams of protein! This superfood is used instead of the traditional bulgur (cracked wheat), which makes it ideal for a gluten-free diet. Tabouli is one of my favorite dishes to make and is so refreshing with lots of parsley, mint, and lemon.

1 cup quinoa, rinsed
1⁄2 cup lemon juice (about 3 lemons)
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon sea salt
2 plum tomatoes, seeded and cut into small dice
1 bunch parsley, chopped
1⁄2 bunch mint, chopped
4 scallions, thinly sliced
4 ribs celery, cut into small dice
Sea Salt and pepper, to taste

1. Cook quinoa according to package instructions.
2. In large bowl, whisk together lemon juice, olive oil, and salt. While quinoa is still warm, toss with dressing. Let sit until it reaches room temperature.
3. Add remaining ingredients and mix well. Enjoy!

Roasted Beech Mushrooms!

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beech mushrooms

I have yet to find a type of mushroom that I don’t like! Mushrooms have traditionally been used as an antitumor, antifungal, and antiarthritic medicinal food. They are also full of umami, described as a savory, rich flavor and is the fifth taste, following sweet, salty, bitter, and sour. Mushrooms are a great source of B vitamins, phosphorus, magnesium, potassium, and selenium. They are the only plant that provides a natural source of vitamin D. These brown beech mushrooms, also called bunashimeji, originated in Japan and are now cultivated in the US. They are sold in clusters in the supermarket and can be found at Whole Foods and even from Fresh Direct. They take minimal effort to prepare and are absolutely delicious out of the oven! I love to put them on top of my salad to add that rich, umami flavor.

Ingredients
1 package brown beech mushrooms (bunashimeji), about 2.5 ounces
2-3 teaspoons olive oil
sea salt
pepper

Procedure
1. Preheat oven to 400 degrees F.
2. Trim bottom of mushrooms and separate them into single pieces.
3. Toss with olive oil, just enough to lightly coat them so that they will crisp up.
4. Season with sea salt and pepper.
5. Roast for about 15-20 minutes, until browned and crisp.

Red Lentil-Bulgur Lettuce Wraps with Roasted Red Pepper Sauce!

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red lentil-bulgur

Lentils are a good low-fat source of protein as well as copper and magnesium, which are necessary for energy production and healthy bone tissue. Red lentils cook particularly fast compared to other lentils, since they are split. Since red lentils are not a complete protein on their own, the addition of bulgur to this recipe makes the combination a complete protein. The red pepper paste is done in no time in a food processor or powerful blender and truly delicious. The lemon juice, cilantro, and scallion really brighten up the lentils. The entire recipe is incredibly easy for a quick weeknight meal and would be perfect for a meatless Monday! 🙂

For the Quick Red Pepper Paste:
1 12-ounce jar roasted red peppers, drained
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
For the lentil tabouli:
1 tablespoon olive oil
1 red onion, finely chopped
4 garlic cloves, minced
1/2 cup Quick Red Pepper Paste, separated
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 cup red lentils
2 cups vegetable broth
1 teaspoon sea salt
1/2 cup bulgur wheat
2 pieces of scallion, thinly sliced
1 bunch cilantro, finely chopped
juice of 1 lemon
Freshly ground black pepper

Bibb lettuce or Boston lettuce (optional)

Instructions:
1. To make the Quick Red Pepper Paste: In a food processor, or blender, blend the red peppers with the smoked paprika, red pepper flakes, olive oil, and a pinch of salt until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.
2. To make the lentil tabouli: In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.
3. Stir in the red lentils and pour in 2 cups broth and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.
4. Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.
5. When the lentil mixture has cooled, form it into walnut-sized balls. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with roasted red pepper sauce, and roll up the lettuce or pinch it closed like a taco to eat.
7. Eat immediately or refrigerate the lentil mixture for up to 3 days.

Hiziki with Lemon!

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hiziki

As long as I can remember, I’ve always loved seaweed in all forms. As kids, my brothers and I used to eat the dried, roasted nori strips as snacks. The green seaweed salad at Japanese restaurants was always and still is a favorite side dish. In Chinese restaurants, you can find kombu seaweed salad that is a very dark green, usually prepared with lots of garlic. My mom used to tell us that eating seaweed would make our hair darker (Japanese folklore)! In culinary school, we learned about all types of seaweed in our sea vegetables class. As it turns out, hiziki is the most nutrient dense! It became more widely available in the US during the macrobiotic movement. It’s high in fiber as well as essential minerals, including calcium, iron, and magnesium. Hope you enjoy this simple recipe!

1 cup dried hiziki (rinsed and soaked 15-20 minutes)
1 small onion, small dice
2 teaspoons sesame oil
2-3 tablespoons shoyu or soy sauce
1 lemon, zested and juiced

1. Drain off any remaining soaking water from hiziki and discard.
2. In a large saute pan, saute onion in sesame oil for 3 to 5 minutes. Add hiziki, mixing well.
3. Add enough water to just barely cover hiziki. Add shoyu or soy sauce. Bring to a boil. Cover, lower the heat, and simmer for about 30 minutes. Remove cover and cook until most liquid has evaporated.
4. Gently stir in lemon juice and zest until well mixed. Serve.

Bibimbap!

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bibimbap

This is my modernized version of bibimbap, made with forbidden black rice. According to legend, this rice was only to be consumed by the emperors of ancient China and “forbidden” to the general public. Black rice has a sticky texture and slightly nutty flavor. Not only does it look beautiful, but it has the most protein of any type of rice and double the fiber of brown rice! When cooked, it turns a deep purple, indicating that it contains powerful phytochemicals that are believed to fight cancer, heart disease, and lower cholesterol. This superfood also contains more antioxidants than blueberries! Cook as you would any other type of rice.

Tonight, I also made a quick cucumber salad with an umeboshi dressing. Umeboshi paste is made from umeboshi plums that are pickled by packing them in sea salt and shiso leaves for about 6 months. In Asian medicine, they are used to treat various maladies. They are believed to relieve hangovers, stomach distress, morning sickness, and fatigue. Since they are high in sodium, they may not be ideal for anyone with high blood pressure.

Cucumber Salad with Umeboshi Dressing

Ingredients
1 tablespoon umeboshi paste
1 tablespoon mirin
8-10 mint leaves, finely chopped
1 english cucumber, thinly sliced

Directions
1. Whisk together the umeboshi paste, mirin, and mint in a large bowl.
2. Toss the sliced cucumbers with the dressing until the cucumbers are well coated.
3. Enjoy!

Asian Red Cabbage Slaw with Mint!

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asian red cabbage slaw

After making the red cabbage and carrot slaw earlier in the week, I still had half a head of red cabbage and leftover mint in the fridge. I didn’t have a lot to work with and was too tired to head out to the supermarket, so this was the perfect recipe! Not until culinary school was I introduced to gomasio, which is a dry condiment made from toasted sesame seeds, sea salt, and seaweed. In Japanese cuisine, it is often sprinkled over plain rice. As part of a macrobiotic diet, it is used as the healthier alternative to ordinary salt. The slaw would be refreshing on fish tacos! The vinaigrette is very versatile and I could see it being delicious for a summer cucumber salad 🙂

½ head red cabbage, thinly sliced
¼ bunch mint, chiffonade
1 teaspoon gomasio or toasted sesame seeds (garnish)

Sesame Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey

Instructions:
1. In a large bowl, whisk together vinaigrette ingredients.
2. Add cabbage and mint, making sure dressing is evenly distributed.
3. Sprinkle with gomasio or sesame seeds before serving. Enjoy!

Red Cabbage & Carrot Slaw!

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red cabbage and carrot slaw

One of my friends shared this recipe with me a couple of years ago and I’ve been making it ever since! Red cabbage is such a beautiful, vibrant purple, indicating its high concentration of antioxidants. It’s not only a good source of Vitamin C, but has 10 times more Vitamin A and twice as much iron as green cabbage. For this slaw, I prefer to use the mandolin over the food processor to get it thinner, allowing it to be more tender. The carrots are easily shredded by hand with a box grater or very quickly in the food processor, which is what I did today. Toasting the pumpkin seeds really gives them a greater depth of flavor and extra crunch, which is welcoming in this slaw. I choose to just sprinkle them on top, so that they won’t get soggy. This would be perfect to bring to a bbq or spring/summer potluck. Enjoy!

1/2 red cabbage, thinly sliced
4 carrots, peeled and grated
4 sprigs fresh mint, chiffonade*
2 tablespoons pumpkin seeds, toasted

Dressing:
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1 teaspoon honey
½ teaspoon salt

Directions:
1. In a large bowl, whisk dressing ingredients together.
2. Add cabbage and carrots to bowl and toss, ensuring dressing is evenly distributed.
3. Add mint and gently toss again
4. Sprinkle toasted pumpkin seeds on top and extra mint, if desired, for garnish.

*chiffonade is just a fancy way of saying to cut into thin strips or ribbons. Pick the mint leaves off the sprigs, lay them on top of each other (10 at a time), roll lengthwise, and slice into thin strips.