Sunday, August 10, 2008

Ginger Carrot Slaw - Another Summer Salad

A couple years ago my company merged with another and went from 35 people to ~85 people in a day. It was difficult to know everyone and there was very much an “us” and “them” mentality. I decided in order to try and smooth things over and get people talking we should have a pot-luck lunch. It was a brilliant idea (I am so modest) which we pulled off a couple days before Christmas. A ton of people brought in dishes, so many that we had leftovers for the lunch the rest of the week.

It was also fun because people brought a lot of different types of food from all over the world. There were curries and cheeses and special Pakistani pastry puffs but the only recipe I took away from the event was the Carrot and Cabbage slaw that my friend MG made. It’s a recipe he got from a raw food website that combines shredded carrots and cabbage with sunflower seeds, pumpkin seeds, raisins, fresh ginger and lemon juice.

It’s one of the few recipes I make big batches of year round. It’s great to bring it to work for lunch every day for a week and only gets better as the flavors soak in. This past week, the farm share we have been enjoying, delivered both carrots and cabbage and I couldn’t stop myself from whipping this together. I used cranberries instead of the normal golden raisins, and I actually liked it better. Make it next time you want something last a couple days, I promise you will enjoy it.

5 carrots, grated
2 cups shredded red cabbage
1-cup raisins
1/3 cup sunflower seeds
1/3 cup pumpkin seeds

2 tsp honey or maple syrup
2 Tbsp lemon juice
1 Tbsp grated ginger
4 Tbsp olive oil or sunflower seed oil
dash of salt

• Toss together salad ingredients in a large bowl
• Dissolve the honey in the lemon juice, add the grated ginger, olive oil, and salt
• Pour the dressing over the salad and toss
• Allow to marinate in the fridge for 30 minutes to 24 hours

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