Here’s another one I tried from the Food Revolution Network that I really liked. It is super simple and flavorful. I’ve adapted it for our food plan needs. Enjoy!
Note: This recipe is mostly veggies with 1/2 of a fat per serving. You could add more sesame oil if you want, or some peanuts or cashews to bring it up to a whole fat serving. I like to have my protein, grain, fruit, and the rest of my fat serving separately on the side to complete my lunch.
Land & Sea Slaw
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1/2 Fat Serving
Weigh out any number of veggie servings of the following in whatever ratios make you happy. You can’t do anything wrong here.
- Kale, shredded thinly
- Romaine lettuce, chopped thinly
- Cabbage (purple, Napa, or green) finely shredded
- Your favorite sea veggie mixture, hydrated (I like this dried sea veggie mix otherwise I would use wakame, arame, or hijiki)
- Carrot, shredded
- Bell pepper, sliced thinly
- Cucumber, sliced
- Green onions, sliced
- 1/2 Tbsp toasted sesame oil per serving (1/2 fats)
Condiments & Spices (adjust to taste)
- Handful of fresh cilantro, chopped
- Pinch of fresh garlic, minced
- Pinch of fresh ginger, minced
- Sesame seeds (optional)
- Soak about 1/2 cup of seaweed in a large bowl of water for about 20 minutes, or until hydrated. Drain, rinse, and squeeze water out.
- Shred, chop, slice, and dice! I like to use pre-shredded veggies, graters, and quick slicer tools.
- Put your large bowl on the food scale and toss all the veggies together, including the sea veggies. Arrive at the weight and number of veggies servings that you want.
- Add 1/2 Tbsp of sesame oil for each serving.
- Add seasonings to taste.
- Garnish with sesame seeds (optional).
This salad keeps well (refrigerated) for a couple of days.
Recipe Source: Katie’s Bright Kitchen