Preheat oven to 375⁰ F
Servings: 6-8 as a side
3 tablespoons mayonnaise*
3 tablespoons plain yogurt (I use nondairy Kite-Hill unsweetened almond milk yogurt)
1 to 2 teaspoons hot sauce (I like Veracha)
1 lime, juiced
½ teaspoon sugar
½ cup fresh cilantro, chopped
1 small head cabbage, thinly sliced
1 carrot, grated
2 radish, sliced thin
1 ripe peach or nectarine, sliced into thin strips
½ small red onion, thinly sliced
Salt to taste (about ½ teaspoon)
Serve cold. Bon Appetit!
*You can skip the mayo and use 3 additional tablespoons of yogurt, which would decrease the calories per serving from 92 to 55, and decrease the fat per serving from 5g to 1g.
I love this salad because it makes a great big portion, it’s good as a side or as a main dish, and it’s adaptable to whatever vegetables you may happen to have in your fridge. I’ve made this with zucchini, asparagus, corn, and cauliflower, and it comes out great every time. You can also change up the fruit to whatever is in season: cranberries in the fall or winter, apples or clementine’s year round, grapes or strawberries in the spring/summer…the options are endless!
Great on its own as-is, or for lunch over arugula greens with an egg (poached, sunny side, hard-boiled...), or for dinner with a piece of fish. I bet it would be good stuffed in a Portobello mushroom too! Too many options! Bon Appetit.
Serves 4 as an entrée, or 8 as a side
Preheat oven to 400.
Place in the refrigerator to marinate for at least 2 hours.
Serve cold or at room temperature.
*Any whole grain will work nicely with this: farro, quinoa, brown rice, whole grain pasta, etc.